Rosa Altisent

IRTA Institute of Agrifood Research and Technology, Barcino, Catalonia, Spain

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Publications (9)16.51 Total impact

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    ABSTRACT: The identification of flavor‐impact compounds and potential new flavors could be assessed by incorporation of naturally occurring volatiles into juices or pulps. However, juices and pulps are not realistic representations of whole fruit, as texture plays a dominant role in consumer perception of fruit quality and affects flavor release. For this reason, the possibility of injecting flavor essences directly into pieces of fruit was explored as a model system to study consumer perceptions and preferences for novel fruit flavors. Small volumes (1 μL) of flavor essences (“tropical,” “smoked salmon,” “chocolate” and “apple”) were injected into cubes of apple tissue. Fifty‐two consumers were asked how much they liked apples with these flavors before and after tasting. Liking, certainty of response and consumption intention were collected using a 9‐point category scale. The study demonstrated that the injection of essences into pieces of apple tissue was a useful model for exploring consumer preferences for novel flavors and provided a good indication of what it would be like eating a whole apple with that flavor. Practical ApplicationsTraditional breeding for perennial fruit crops requires investment over many years, with a substantial lag between the start of a crossing program and the delivery of a product into the marketplace. The current research highlights a new sensory approach that will contribute to the effectiveness of fruit breeding programs by providing clear targets for enhanced and novel flavors early in the product development cycle.
    Journal of Sensory Studies 01/2013; 28(5). · 2.28 Impact Factor
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    ABSTRACT: Over two subsequent seasons, emission of volatile compounds, consumer acceptability and quality parameters were analyzed in“Fuji” apples. In both seasons, apples were harvested at the same maturity stage and stored for 19 or 30 weeks at 1C and 92% relative humidity under an ultralow oxygen (ULO) atmosphere (1% O2 + 1% CO2) or under an ULO atmosphere followed by different periods (2 or 4 weeks) in cold air. The results revealed, for both seasons, that 4 weeks of cold air storage after ULO storage helped to increase the emission of some volatile compounds for both storage period, including characteristic volatile compounds for the variety, and did not have a negative effect on quality parameters.Additionally, the consumer acceptability was superior for those fruits.
    Journal of Food Quality 01/2012; 35:1-12. · 0.76 Impact Factor
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    ABSTRACT: All efforts to improve fruit quality are rewarded when consumers are satisfied after tasting the fruit. Apples are often stored under controlled atmosphere conditions to preserve them over time, but this frequently results in a loss of flavor. The aim of this work, which was based on two seasons, was to evaluate the influence of a period of short-term air storage (periods of 2 and 4 weeks) after removal from ultralow oxygen (ULO) storage (1 kPa of O(2)/1 kPa of CO(2)) with respect to increases in volatile compound emissions and the effect on standard and sensory quality in 'Golden Reinders' apples. The results showed that emissions of 26 volatile compounds increased as a result of ULO + 2 weeks or ULO + 4 weeks of storage. However, the results of tastings involving a panel of consumers and trained experts revealed that this increase was not matched by corresponding increases in either the degree of consumer preference or flavor attributes.
    Journal of Agricultural and Food Chemistry 05/2011; 59(11):6193-6201. · 2.91 Impact Factor
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    ABSTRACT: ‘Golden’ is the most cultivated apple group in Europe. In recent years, new mutants have emerged which improve both aspects of production and sensory attributes. In this work, emission of volatile compounds and the activity of lipoxygenase system–related enzymes in ‘Golden Reinders®’ apples were analysed after 19 and 30 weeks under ultra low oxygen atmosphere (ULO) or under ULO plus different periods in cold air atmosphere and after remaining 1 and 7 days at 20 °C. This study examined modifications in the capacity for volatile ester production, specifically focusing on modification in lipoxygenase and hydroperoxide lyase activity. Volatile compound emission reached a maximum after 30 weeks of cold storage plus 7 days at 20 °C. Straight-chain esters were closely related to lipoxygenase activity in the flesh tissue, leading, suggesting that lipoxygenase enzyme plays an important role in the emission of straight-chain esters: the most characteristic volatile type associated with this apple variety.
    European Food Research and Technology 01/2011; 232(1):51-61. · 1.39 Impact Factor
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    ABSTRACT: The aim of this work was to assess if an extra period of time in AIR after storage in Ultra Low Oxygen (ULO) atmosphere may be helpful for the regeneration of the emission of volatile compounds, and to evaluate the influence of this regeneration on consumer acceptability of ‘Golden Reinders’ apples. Fruit were stored for 19 or 30 weeks at 1°C and 92% RH under ULO (1 kPa O2 : 1 kPa CO2) or under ULO plus 2 or 4 weeks in AIR (ULO+2w or ULO+4w, respectively). Emission of volatile compounds and consumers’ acceptability were analysed after storage plus 7 d at 20°C. Data were subjected to principal component analysis (PCA) in order to characterise fruit after storage. The biplot of PC1 vs. PC2 for this model showed that acceptability was correlated to specific aroma compounds, namely hexyl octanoate, ethyl acetate and ethyl 2-methylbutanoate, whose odour descriptors include “fruity” and “ripe apple”.
    Acta horticulturae 01/2010; 858:225-228.
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    ABSTRACT: An extra period under cold air after ultra-low oxygen storage has been shown to increase the concentration of some volatile compounds emitted by stored 'Fuji' apples. The purpose of this work was to assess the role, if any, of lipoxygenase and hydroperoxide lyase activities in the regeneration of fruit capacity for volatile production after ultra-low oxygen storage. Fruits were stored at 1 °C and 92% relative humidity under ultra-low oxygen (1 kPa of O2/1 kPa of CO2); one lot was kept under hypoxia for 19 or 30 weeks, a second lot was maintained for 17 or 28 weeks under these conditions and then stored for 2 weeks in cold air, and a third lot remained for either 15 or 26 weeks under ultra-low oxygen followed by 4 weeks under cold air. Samples were placed subsequently at 20 °C, and analyses of volatile emission and enzyme activities were undertaken 1 and 7 days thereafter. Fruit stored during 4 weeks in cold air after ultra-low oxygen storage showed the highest capacity for volatile regeneration. Higher emission of volatiles by these samples was concomitant with higher levels of lipoxygenase activity. Results suggest that lipoxygenase activity, particularly in the flesh tissue, was strongly related to the regeneration of the emission of volatile compounds allowed by the extra period in cold air after ultra-low oxygen storage and, thus, appears to be a key control point for successful recovery of fruit ability for volatile compound production.
    Journal of Agricultural and Food Chemistry 05/2009; 57(10):4305-4312. · 2.91 Impact Factor
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    ABSTRACT: The aim of this work was to estimate shelf-life potential and understand quality characteristics of ‘Golden Reinders’ apples during ripening after storage under ultra low oxygen (ULO) atmosphere. Fruits, corresponding to two different maturity stages (147 and 155 dafb), were kept at 1 °C in ULO atmosphere (1 kPa O2: 1 kPa CO2) for seven months and subsequently kept at 1 °C in regular air for up to 28 days. Sub-batches were removed weekly and transferred to 20 °C, so that the shelf-life periods at room temperature were 28, 21, 14, 7, and 0 days. Fruit from both maturity stages showed firmness and soluble solids content (SSC) values above the minimum commercial requirements for this variety throughout the post-storage ripening period. However, only earlier harvested fruit maintained high levels of titratable acidity (TA). Production of aroma volatile compounds was low for shorter ripening periods, though it increased progressively as ripeness advanced. Principal component analysis showed the variables that positively influenced acceptability were: octyl acetate, hexyl octanoate, butyl propanoate, propyl pentanoate, and 6-methyl-5-hepten-2-one as aroma volatile compounds; SSC, TA, firmness, and epidermis colour (Hue) as physicochemical parameters; and sourness and sensory firmness as sensory attributes. From a general overview, the optimum shelf-life period for ‘Golden Reinders’ apples would be between 7 and 14 days for both maturity stages.
    Food Science and Technology International 01/2009; 15(5):481-493. · 0.91 Impact Factor
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    ABSTRACT: The aim of this work was to assess whether extra time spent under AIR conditions after storage in an ultra low oxygen (ULO) atmosphere could allow the regeneration of volatile compound emission without negatively affecting quality parameters and the consumer acceptability of Fuji apples. Fruits were stored for 19 and 30 weeks at 1 degrees C and 92% RH under ULO atmosphere conditions (1 kPa O 2:1 kPa CO 2) or under ULO conditions followed by different periods (2 and 4 weeks) in cold AIR atmosphere (ULO + 2w or ULO + 4w, respectively). Standard quality and emission of volatile compounds were analyzed after storage plus 1 and 7 days at 20 degrees C. Sensory attributes and acceptability were also determined after 7 days at 20 degrees C. The extra period of 30 weeks in an AIR atmosphere after ULO storage resulted in an increase in the concentration of the compounds that most contribute to the flavor of Fuji apples. These fruits were relatively well accepted by consumers despite a slight decline in firmness and acidity.
    Journal of Agricultural and Food Chemistry 09/2008; 56(18):8490-8497. · 2.91 Impact Factor
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    ABSTRACT: The production of aroma volatile compounds and standard quality attributes, in addition to lipoxygenase (LOX), hydroperoxide lyase (HPL), pyruvate decarboxylase (PDC), alcohol dehydrogenase (ADH) and alcohol o-acyltransferase (AAT) activities, were assessed during maturation of ‘Pink Lady®’ apples. Low production of aroma volatiles was observed in early harvested fruit, which gradually increased as ripeness approached. Hexyl acetate, hexyl 2-methylbutanoate, hexyl hexanoate, hexyl butanoate, 2-methylbutyl acetate and butyl acetate were prominent within the blend of volatiles produced by fruit throughout maturation. Multivariate analysis showed these compounds had the highest influence on differentiation of maturity stages, indicating that aroma volatile emission is an important factor for definition of fruit ripeness, which suggests production of these esters might be useful as an index of maturity. No large variations in AAT activity were found throughout the experimental period despite increasing ester emission, suggesting the enhancement of ester production by ‘Pink Lady®’ apples at ripening arises mainly from greater availability of substrates. Increased LOX activity was observed at later stages of fruit development, and the possible role of this enzyme activity on enhanced capacity for aroma volatile biosynthesis in more mature fruit is discussed.
    Postharvest Biology and Technology 07/2008; 47(3):286-295. · 2.45 Impact Factor