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Jinhe Bai, Elizabeth Baldwin, Jack Hearn, Randy Driggers, and Ed Stover

that all the new hybrids are early-maturing and are very sweet orange-like in fruit size, color, and taste, and thus have potential as improved sweet oranges. The objective of this research was to compare the volatile profiles of the six hybrids with

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Valeria Sigal Escalada and Douglas D. Archbold

of sweetness, sourness, bitterness, saltiness, and aroma; the mix of sugars, acids, and volatile compounds play a primary role in quality composition ( Baldwin, 2002 ). Aroma volatile compounds produced by apple fruit include esters, alcohols

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Jian-rong Feng, Wan-peng Xi, Wen-hui Li, Hai-nan Liu, Xiao-fang Liu, and Xiao-yan Lu

compounds that contribute to the fruit flavor quality. Sugars and organic acids in fruit produce sweet and sour taste, respectively ( Husain, 2010 ); while the aroma depends on a large number of volatiles in fruit. Although taste and aroma are well

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Brígida Resende Almeida, Suzan Kelly Vilela Bertolucci, Alexandre Alves de Carvalho, Heitor Luiz Heiderich Roza, Felipe Campos Figueiredo, and José Eduardo Brasil Pereira Pinto

phase ( Bitu et al., 2015 ) influenced growth, yield, and volatile chemical composition. Mineral nutrients play an essential role in the growth and development of plants, as well as in numerous physiological processes, including respiration

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Chia-Hsun Ho, Man-Hsia Yang, and Huey-Ling Lin

, flavonoids, and anthocyanins. It is also used as a medicinal plant ( Chao et al., 2015 ; Shimizu et al., 2009 ; Yoshitama et al., 1994 ). A recent study identified 108 volatile components from the essential oil of G. bicolor ( Miyazawa et al., 2016

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Jinhe Bai, Elizabeth Baldwin, Jack Hearn, Randy Driggers, and Ed Stover

For orange juice (OJ) use, although sugars and acids are essential for good taste, it is the volatiles that in fact determine the unique flavor of a cultivar ( Shaw, 1991 ). The hybrids between mandarin and sweet orange and their descendants

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Stanley J. Kays

While we tend to think of postharvest volatiles as nitrogen, oxygen, carbon dioxide and ethylene, harvested products are actually exposed to thousands of volatile compounds. These volatiles are derived from both organic and inorganic sources, evolving from storage room walls, insulation, wrapping materials, combusted products, plants, animals, and a myriad of other sources. Plants alone manufacture a diverse array of secondary metabolizes (estimated to be as many as 400,000) of which many display some degree of volatility. We tend to be cognizant of volatiles when they represent distinct odors. A number of volatiles, however, have significant biological activity, and under appropriate conditions may effect postharvest quality. An overview of biologically active volatile compounds and their relation to postharvest quality will be presented.

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Anne Plotto, Elizabeth Baldwin, Jinhe Bai, John Manthey, Smita Raithore, Sophie Deterre, Wei Zhao, Cecilia do Nascimento Nunes, Philip A. Stansly, and James A. Tansey

taste sensations induced by nonvolatile or soluble compounds (sugars, acids, and flavonoids) and aromas from the retronasal perception of volatile compounds. Much is known about the orange juice flavor, effect of cultivars, processing techniques, and

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John C. Beaulieu

managing, tagging, and supplying anthesis-tagged immature and mature cantaloupe fruit; Jeanne M. Lea for volatile data analysis; and Amber D. Harts and James A. Miller for laboratory assistance. Statistical advice and support were obtained from Vicki

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N.A. Mir and R.M. Beaudry

The changes in volatile-aroma of Penicillium expansium and Botrytis cinerea fungi and apple fruit inoculated with these fungi were studied using GC-MS. A specially designed chamber with raised end glass tubes with access ports fitted with Teflon-lined septa was used to determine the volatile profile for fungi on agar. Inoculated fruit were placed in glass flow-through chambers similarly fitted with sampling ports. Volatile collection from fruits or fungi was accomplished using solid phase micro-extraction (SPME) device (Supelco, Inc.). In fungi-inoculated fruits, volatiles not produced by uninfected fruit included formic acid, 2-cyano acetamide; 1-hydroxy-2-propanone, and 1-1-diethoxy-2-propanone, which were initially detected 6 hr after inoculation. These new volatiles are suggested to be synthesized specifically by the action of fungi on fruits as they were not detected from fungi that were grown on agar or bruised fruits. In general, esters, alcohols, aldehydes, ketones, acids, and hydrocarbons other than α-farnesene declined in fungi infected fruits.