Kemal ŞEN, Letizia INSERRA, Elena ARENA, Gabriele BALLISTRERI, Biagio FALLICO, Turgut CABAROĞLU

Effect of sulphuring on physicochemical characteristics and aroma of dried Alkaya apricot: a new Turkish variety

Sulphured and unsulphured sun-dried apricots of Alkaya, a new variety of Prunus armeniaca L. grown in the Malatya regionof Turkey, were compared to study the effects of sulphur treatment on their physicochemical characteristics and aroma compounds.Colour, texture, moisture, pH, total soluble solids, sugars, organic acids, and 5-hydroxymethyl furfural contents were determined.Aroma compounds were quantified and identified by GC–MS-FID. Sulphuring treatment before sun-drying had significant effects onsome physicochemical properties (pH, titratable acidity, total acids, and colour parameters) and aroma compounds of Alkaya apricots.Colour parameters showed that browning was higher in the unsulphured apricots than in the sulphured ones. A total of 45 aromacompounds were identified. Sulphuring treatment significantly affected the aroma compound profile of the dried apricots. In general,the levels of aroma compounds in sulphured apricots were found to be significantly lower than those in the unsulphured ones (P < 0.05).Pyrazines were detected only in the unsulphured apricots. The significantly higher level of norisoprenoids, lactones, esters, pyrazines,and furfural in the unsulphured dried apricots was attributed to degradation of carotenoids, oxidation of long-chain fatty acids, thermaldegradation, and Maillard reaction.

PDF

___

Akin EB, Karabulut I, Topcu A (2008). Some compositional properties of main Malatya apricot (Prunus armeniaca L.) varieties. Food Chem 107: 939-948.
Ameny MA, Wilson PW (1997). Relationship between Hunter color values and β-carotene contents in white-fleshed African sweet potatoes (Ipomoea batatas Lam). J Sci Food Agric 73: 301-306.
AOAC (1990). Official Methods of Analysis of AOAC International. 15th ed. Arlington, VA, USA: Association of Official Analytical Chemists.
Arena E, Ballistreri G, Fallico B (2011a). Kinetics of 3-deoxy-Derythro-hexos-2-ulose in unifloral honeys. J Food Sci 76: 1044- 1049.
Arena E, Ballistreri G, Tomaselli F, Fallico B (2011b). Survey of 1,2-dicarbonyl compounds in commercial honey of different floral origin. J Food Sci 76: 1203-1210.
Arena E, Fallico B, Maccarone E (2001). Thermal damage in blood orange juice: kinetics of 5-hydroxymethyl-2- furancarboxaldehyde formation. Int J Food Sci Tech 36: 145- 151.
Asma BM (2000). Kayısı Yetiştiriciliği. Malatya, Turkey: Evin Publishing (in Turkish).
Aubert C, Bony P, Chalot G, Hero V (2010). Changes in physicochemical characteristics and volatile compounds of apricot (Prunus armeniaca L. cv. Bergeron) during storage and post-harvest maturation. Food Chem 119: 1386-1398.
Bechoff A, Dhuique-Mayer C, Dornier M, Tomlins K, Boulanger R, Dufour D (2010). Relationship between the kinetics of b-carotene degradation and norisoprenoid formation in the storage of dried sweet potato chips. Food Chem 121: 348-357.
Belloso MO, Barriobero LE (2001). Proximate composition, minerals and vitamins in selected canned vegetables. Eur Food Res Technol 212: 182-187.
Bolin HR, Jackson R (1985). Factors affecting sulphur dioxide binding in dried apples and apricots. J Food Process Pres 9: 25-34.
Botondi R, Desantis D, Bellincontro A, Vizovitis K, Mencarelli F (2003). Effects of exogenous propylene on softening, glycosidase activity of low and high aroma varieties of apricots. J Agr Food Chem 51: 1189-1200.
Cabaroğlu T, Selli S, Asma BM, Şen K, Kelebek H (2009). Determination of aroma compounds in some native apricot varieties grown in Malatya using GC-MS-olfactometry techniques and effects of drying process on these compounds. Ankara, Turkey: TÜBİTAK National Project No: 107O552 (in Turkish).
Chairote G, Rodriguez F, Crouzet J (1981). Characterization of additional volatile flavour compounds of apricot. J Food Sci 46: 1898-1901.
Delgado-Andrade C, Rufiàn-Henares JA, Morales FJ (2009). Hydroxymethylfurfural in commercial biscuits marketed in Spain. J Food Nutr Res 48: 14-19.
Dolenc-Sturm K, Stampar F, Usenik V (1999). Evaluating of some quality parameters of different apricot cultivars using HPLC method. Acta Aliment 28: 297-309.
El Halouat A, Labuza, TP (1987). Air drying characteristics of Apricots. J Food Sci 52: 342-345.
Fallico B, Arena E, Zappalà M (2008). Degradation of 5-hydroxymethylfurfural in honey. J Food Sci 73: 625-631.
Ferreira V, Ortin N, Escudero A, Lopez R, Cacho J (2002). Chemical characterization of the aroma of Grenache rosé wines: aroma extract dilution analysis, quantitative determination, and sensory reconstitution studies. J Agr Food Chem 50: 4048- 4054.
Forni E, Sormani A, Scalise S, Torreggiani D (1997). The influence of sugar composition on the color stability of osmodehydrofrozen intermediate moisture apricots. Food Res Int 30: 87-94.
Freedman BJ (1980). Sulphur dioxide in foods and beverages: its use as a preservative and its effect on asthma. Br J Dis 74: 128-134.
Gezer I, Acaroğlu M, Haciseferoğullari H (2003). Use of energy and labour in apricot agriculture in Turkey. Biomass Bioenerg 24: 215-219.
Göğüş F, Özel MZ, Lewis AC (2007). The effect of various drying techniques on apricot volatiles using direct thermal desorptionGC-TOF/MS. Talanta 73: 321-325.
Gokbulut I, Karabulut I (2012). SPME-GC-MS detection of volatile compounds in apricot varieties. Food Chem 132: 1098-1102.
Guichard E, Souty M (1988). Comparison of the relative quantities of aroma compounds found in fresh apricot (Prunus armeniaca) from six different varieties. Eur Food Res Tech 186: 301-307.
Guillot S, Peytavi L, Bureau S, Boulanger R, Lepoutre JP, Crouzet J, Schorr-Galindo S (2006). Aroma characterization of various apricot varieties using headspace–solid phase microextraction combined with gas chromatography–mass spectrometry and gas chromatography–olfactometry. Food Chem 96: 147-155.
Hacıseferoğulları H, Gezer İ, Özcan MM, Asma BM (2007). Postharvest chemical and physical–mechanical properties of some apricot varieties cultivated in Turkey. J Food Eng 79: 364-373.
Joslyn MA, Braverman JB (1954). The chemistry and technology of the pretreatment and preservation of fruit and vegetable products with sulphur dioxide and sulphites. Adv Food Res 5: 97-160.
Karabulut I, Topcu A, Duran A, Turan S, Öztürk B (2007). Effect of hot air drying and sun drying on color values and β-carotene content of apricot (Prunus armenica L.). LWT-Food Sci Tech 40: 753-758.
Katona ZF, Sass P, Monar-Perl I (1999). Simultaneous determination of sugars, sugar alcohols, acids and amino acids in apricots by gas chromatography–mass spectrometry. J Chromotog A 847: 91-102.
Komes D, Lovric T, Ganic KK, Klujusuric JG, Banovic M (2005). Trehalose improves flavour retention in dehydrated apricot puree. Int J Food Sci Tech 40: 425-435.
Lewicki PP (2006). Design of hot air drying for better foods. Trends Food Sci Tech 17: 153-163.
Maga JA (1992). Pyrazine update. Food Rev Int 8: 479-558.
Maga JA, Katz I (1982). Pyrazines in foods: an update. Crit Rev Food Sci Nutr 16: 1-48.
Mahattanatawee K, Rouseff R, Valim, MF, Naim M (2005). Identification and aroma impact of norisoprenoids in orange juice. J Agr Food Chem 53: 393-397.
Mir MA, Hussain PR, Fouzia S, Rather AH (2009). Effect of sulphuring and drying methods on physico-chemical and sensorial quality of dried apricots during ambient storage. Int J Food Sci Tech 44: 1157-1166.
Miranda G, Berna A, Salazar D, Mulet A (2009). Sulphur dioxide evolution during dried apricot storage. LWT-Food Sci Tech 42: 531-533.
Mordi RC, Walton JC, Burton GW, Ingold KU, Lindsay DA, Moffatt DJ (1993). Oxidative degradation of β-carotene and β-apo-80- carotenal. Tetrahedron 49: 911-928.
Munzuroglu O, Karataş F, Geckil H (2003). The vitamin and selenium contents of apricot fruit of different varieties cultivated in different geographical regions. Food Chem 83: 205-212.
Nitz S, Kollmannsberger H (1993). Changes in flavour composition during thermal concentration of apricot pure. Eur Food Res Tech 197: 541-545.
Nonier M, De Gaulejac NV, Vivas N, Vitry C (2004). Characterization of carotenoids and their degradation products in oak wood. Incidence on the flavour of wood. C R Chim 7: 689-698.
Ozel MZ, Gogus F (2010). Flavors of dried apricots. In: Hui YH, editor. Handbook of Fruit and Vegetable Flavors. Hoboken, NJ, USA: Wiley, pp. 531-541.
Özkan M, Kirca A, Cemeroğlu B (2003). Effect of moisture content on CIE color values in dried apricots. Eur Food Res Tech 216: 217-219.
Rada-Mendoza M, Olano A, Villamiel M (2002). Determination of hydroxymethyl furfural in commercial jams and in fruit-based infant foods. Food Chem 79: 513-516.
Riu-Aumatell M, Castellari M, Lopez-Tamames E, Galassi S, Buxaderas S (2004). Characterisation of volatile compounds of fruit juices and nectars by HS/SPME and GC/MS. Food Chem 87: 627-637.
Rossellò C, Canellas J, Santiesteban I, Mulet A (1993). Simulation of the absorption process of sulphur dioxide in apricots. LWTFood Sci Tech 26: 322-328.
Rossellò C, Mulet A, Simal S, Torres A, Canellas J (1994). Quality of dried apricots-effect of storage-temperature, light and SO2 content. J Sci Food Agr 65: 121-124.
Sanz ML, del Castillo MD, Corzo N, Olano A (2001). Formation of Amadori compounds in dehydrated fruits. J Agr Food Chem 51: 4278-4283.
Sass-Kiss A, Kiss J, Milotay P, Kerek MM, Toth-Markus M (2005). Differences in anthocyanin and carotenoid content of fruits and vegetable. Food Res Int 38: 1023-1029.
Selli S, Canbas A, Cabaroglu T, Erten H, Lepoutre, JP, Gunata Z (2006). Effect of skin contact on the free and bound aroma compounds of the white wine of Vitis vinifera L. cv Narince. Food Control 17: 75-82.
Serra BJ, Ventura CF (1993). Study of the carbohydrate fraction of the principal varieties of Tarragona hazelnuts (Corylus avellana L.). Food Chem 46: 285-288.
Takeoka GR, Flath RA, Mon TR, Teranishi R, Guentert M (1990). Volatile constituents of apricot (Prunus armeniaca). J Agr Food Chem 38: 471-477.
Yilmaz KU, Paydaş Kargi S, Kafkas S (2010). A new dried and table apricot cultivar (‘Alkaya’) and a new table apricot cultivar ‘GU 52’ (Guleryuz). Acta Hortic 862: 77-82.
Zalacain A, Marin J, Alonso GL, Salinas MR (2007). Analysis of wine primary aroma compounds by stir bar sorptive extraction. Talanta 71: 1610-1615.