2-Flavor Formation in Fruits and Vegetables

Question 1

Explain how volatile aroma could be released in Fruits and Vegetables

Answer 1

Fruits:
Ripening-Cell walls softening-Internal organization lost-Enzyme attack the substrates-degradation-Low Molecular Weight products is form-Volatile Aroma
vegetables:
Cellular Damage-Enzymatic Reaction(no characteristic aroma will occur until food preparation (slicing, dicing, cooking or eating (biting and chewing)

Question 2

Fruits and Vegetables Flavor formation is due to ________ process

Answer 2

Catabolism

Question 3

2 Primary pathway of fatty acids metabolism that produce aroma compounds in fruits and vegetables are

Answer 3

• alfa and beta oxidation

- Lipoxygenase-catalyzed oxidation

Question 4

Mechanism of Carbohydrates Metabolism

Answer 4

Light+CO2 + Plants - Sugars - Lipids or amino acids - Induce Flavor

Question 5

5 metabolism that affect the aroma compounds in fruits and vegetables

Answer 5

• Fatty acid
• Carbohydrate
• Terpene
• Amino Acid
• Cinnamic Acid

Question 5

5 metabolism that affect the aroma compounds in fruits and vegetables

Answer 5

• Fatty acid
• Carbohydrate
• Terpene
• Amino Acid
• Cinnamic Acid

Question 6

Characteristic flavor in Allium sp. and Brassica sp. is absence until _______

Answer 6

Cellular disruption

Question 7

The intermediate compound of fatty acids metabolism is

Answer 7

Hydroperoxide

Question 8

Glycosidically-Bound Aroma is released during

Answer 8

• Maturation
• Storage
• Processing
• Aging

Question 9

What is aglycone

Answer 9

Flavor Compound that typically bound to a glucose molecule

Question 10

3 Treatments that are affecting Glycosidically-bound aroma are

Answer 10

• Acid
• Heat
• Enzyme

Question 11

How Acid affecting glycosidically-bound aroma

Answer 11

Low pH - Slow Hydrolysis during storage - Flavor changes during aging/storage

Question 12

How Genetics influences flavor development

Answer 12

• Genetic can determine the precursors, enzyme systems, and enzyme activity in flavor formation
• Affect quantitative aspect of composition

Question 13

The environmental aspect that can influence flavor development

Answer 13

• Soil nutrition
• Water Availability
• Temperature

Question 14

How higher N fertilizer level affects the flavor development

Answer 14

Cause the fruits to have a higher level of FAAs(Free aromatic amines) to give more branched chained ester. Hence, ester could give more intense flavor formation

Question 15

How water availability affects the flavor development

Answer 15

Plenty of rainfall - increase growth rate - lack of flavor

Question 16

Factors that affect Post-harvest storage

Answer 16

• Gas composition
• Humidity
• Temperature
• Lighting