Bedoukian   RussellIPM   RussellIPM   Piezoelectric Micro-Sprayer


Home
Animal Taxa
Plant Taxa
Semiochemicals
Floral Compounds
Semiochemical Detail
Semiochemicals & Taxa
Synthesis
Control
Invasive spp.
References

Abstract

Guide

Alphascents
Pherobio
InsectScience
E-Econex
Counterpart-Semiochemicals
Print
Email to a Friend
Kindly Donate for The Pherobase

« Previous AbstractVolatiles and sensory evaluation of goat milk cheese Gokceada as affected by goat breeds (Gokceada and Turkish Saanen) and starter culture systems during ripening    Next AbstractPossible origin of modified EAG activity by point-fluorination of insect pheromones »

J Food Sci


Title:"Phenolic Compounds, Volatiles, and Sensory Characteristics of Twelve Sweet Cherry (Prunus avium L.) Cultivars Grown in Turkey"
Author(s):Hayaloglu AA; Demir N;
Address:"Dept. of Food Engineering, Engineering Faculty, Inonu Univ, 44280, Malatya, Turkey"
Journal Title:J Food Sci
Year:2016
Volume:20151208
Issue:1
Page Number:C7 - 18
DOI: 10.1111/1750-3841.13175
ISSN/ISBN:1750-3841 (Electronic) 0022-1147 (Linking)
Abstract:"The paper reports the phenolic, anthocyanin, and volatile compounds and sensory characteristics of 12 cultivars of sweet cherries including cvs. Belge, Bing, Dalbasti, Durona di Cesena, Lambert, Merton Late, Starks Gold, Summit, Sweetheart, Van, Vista, and 0-900 Ziraat. Eight individual phenolic compounds were determined by the HPLC-DAD method. Among these cherries, cvs. Bing, Durona di Cesena, and Lambert contained higher levels of total individual phenolic compounds than the other cultivars. Six anthocyanins were detected in cherries and cyanidin-3-O-rutinoside was principal and it was the highest level in cv. Bing. The major volatiles found were 1-hexanol, (E)-2-hexen-1-ol, benzylalcohol, hexenal, (E)-2-hexenal, and benzaldehyde. Sensory evaluation of the cherries showed that cvs. Belge, Bing, Dalbasti, and Summit have higher textural and flavor scores than others. It was concluded that the same compounds for phenolic or volatiles profiles of sweet cherries were similar in qualitative; however, quantitative differences were observed in these cultivars"
Keywords:"Anthocyanins Chromatography, High Pressure Liquid Fruit/chemistry/classification/growth & development Humans Phenols/*chemistry Plant Extracts/*chemistry Prunus avium/*chemistry/classification/growth & development Taste Turkey Volatile Organic Compounds/*;"
Notes:"MedlineHayaloglu, Ali Adnan Demir, Nurullah eng Research Support, Non-U.S. Gov't 2015/12/10 J Food Sci. 2016 Jan; 81(1):C7-18. doi: 10.1111/1750-3841.13175. Epub 2015 Dec 8"

 
Back to top
 
Citation: El-Sayed AM 2024. The Pherobase: Database of Pheromones and Semiochemicals. <http://www.pherobase.com>.
© 2003-2024 The Pherobase - Extensive Database of Pheromones and Semiochemicals. Ashraf M. El-Sayed.
Page created on 06-11-2024