Aroma compounds are responsible for an herbaceous off-flavor in the sweet cherry (Prunus avium l.) cv. regina during fruit development

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dc.article.number2020
dc.contributor.authorVillavicencio J.D.
dc.contributor.authorZoffoli J.P.
dc.contributor.authorPlotto A.
dc.contributor.authorContreras C.
dc.date.accessioned2024-01-10T13:45:09Z
dc.date.available2024-01-10T13:45:09Z
dc.date.issued2021
dc.description.abstract© 2021 by the authors. Li-censee MDPI, Basel, Switzerland.An herbaceous/grassy-like flavor has been reported by Chilean producers of Regina sweet cherry. There are no previous academic reports related to this flavor occurrence. Sweet cherries from five phenological stages were collected from six orchards with high herbaceous flavor incidence spanning Chilean production zones during the 2019/2020 season. Four experienced panelists tasted the fruit to identify the off-flavor incidence and intensity from four phenological stages, and the same cherries were analyzed for volatile compounds. Thirty-nine volatiles were identified and semi-quantified using solid-phase microextraction (SPME) and GC-MS. The highest off-flavor incidence was found at the bright red (stage 3) and mahogany colors (stage 4). No single volatile ex-plained the herbaceous flavor consistently among orchards. However, it appeared that the off-fla-vor was related to delayed ripening in cherries, with more C6 aldehydes and less esters. Further-more, rainfall and the elevation of the orchard had a significant effect on the incidence of off-flavor. Preharvest practices that promote fruit ripening along with avoiding early harvests are recom-mended to reduce the incidence of herbaceous flavor in Regina.
dc.fechaingreso.objetodigital2024-05-23
dc.fuente.origenScopus
dc.identifier.doi10.3390/agronomy11102020
dc.identifier.eissn20734395
dc.identifier.issn20734395
dc.identifier.scopusidSCOPUS_ID:85117180906
dc.identifier.urihttps://doi.org/10.3390/agronomy11102020
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/78993
dc.information.autorucFacultad de Agronomía e Ingenieria Forestal; Zoffoli Guerra, Juan Pablo; 0000-0003-0455-8477; 58311
dc.issue.numero10
dc.language.isoen
dc.nota.accesoContenido completo
dc.publisherMDPI
dc.relation.ispartofAgronomy
dc.revistaAgronomy
dc.rightsacceso abierto
dc.subjectAroma compounds
dc.subjectHerbaceous flavor
dc.subjectPrunus avium L
dc.subjectSensory analysis
dc.subjectSweet cherry
dc.titleAroma compounds are responsible for an herbaceous off-flavor in the sweet cherry (Prunus avium l.) cv. regina during fruit development
dc.typeartículo
dc.volumen11
sipa.codpersvinculados58311
sipa.indexScopus
sipa.trazabilidadCarga SIPA;09-01-2024
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