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Correlating Sensory Attributes, Textural Parameters and Volatile Organic CORRELATING SENSORY ATTRIBUTES, TEXTURAL PARAMETERS AND VOLATILE ORGANIC COMPOUNDS FOR THE ASSESSMENT OF DISTINCTIVE QUALITY TRAITS OF MELON AND PEACH FRUIT CULTIVARS Tiago Luís Cardoso Ferreira Pinhanços de Bianchi Per citar o enllaçar aquest document: Para citar o enlazar este documento: Use this url to cite or link to this publication: http://hdl.handle.net/10803/671744 ADVERTIMENT. L'accés als continguts d'aquesta tesi doctoral i la seva utilització ha de respectar els drets de la persona autora. Pot ser utilitzada per a consulta o estudi personal, així com en activitats o materials d'investigació i docència en els termes establerts a l'art. 32 del Text Refós de la Llei de Propietat Intel·lectual (RDL 1/1996). Per altres utilitzacions es requereix l'autorització prèvia i expressa de la persona autora. En qualsevol cas, en la utilització dels seus continguts caldrà indicar de forma clara el nom i cognoms de la persona autora i el títol de la tesi doctoral. No s'autoritza la seva reproducció o altres formes d'explotació efectuades amb finalitats de lucre ni la seva comunicació pública des d'un lloc aliè al servei TDX. Tampoc s'autoritza la presentació del seu contingut en una finestra o marc aliè a TDX (framing). Aquesta reserva de drets afecta tant als continguts de la tesi com als seus resums i índexs. ADVERTENCIA. El acceso a los contenidos de esta tesis doctoral y su utilización debe respetar los derechos de la persona autora. Puede ser utilizada para consulta o estudio personal, así como en actividades o materiales de investigación y docencia en los términos establecidos en el art. 32 del Texto Refundido de la Ley de Propiedad Intelectual (RDL 1/1996). Para otros usos se requiere la autorización previa y expresa de la persona autora. En cualquier caso, en la utilización de sus contenidos se deberá indicar de forma clara el nombre y apellidos de la persona autora y el título de la tesis doctoral. No se autoriza su reproducción u otras formas de explotación efectuadas con fines lucrativos ni su comunicación pública desde un sitio ajeno al servicio TDR. Tampoco se autoriza la presentación de su contenido en una ventana o marco ajeno a TDR (framing). Esta reserva de derechos afecta tanto al contenido de la tesis como a sus resúmenes e índices. WARNING. Access to the contents of this doctoral thesis and its use must respect the rights of the author. It can be used for reference or private study, as well as research and learning activities or materials in the terms established by the 32nd article of the Spanish Consolidated Copyright Act (RDL 1/1996). Express and previous authorization of the author is required for any other uses. In any case, when using its content, full name of the author and title of the thesis must be clearly indicated. Reproduction or other forms of for profit use or public communication from outside TDX service is not allowed. Presentation of its content in a window or frame external to TDX (framing) is not authorized either. These rights affect both the content of the thesis and its abstracts and indexes. DOCTORAL THESIS CORRELATING SENSORY ATTRIBUTES, TEXTURAL PARAMETERS AND VOLATILE ORGANIC COMPOUNDS FOR THE ASSESSMENT OF DISTINCTIVE QUALITY TRAITS OF MELON AND PEACH FRUIT CULTIVARS Tiago Luís Cardoso Ferreira Pinhanços de Bianchi 2020 DOCTORAL THESIS CORRELATING SENSORY ATTRIBUTES, TEXTURAL PARAMETERS AND VOLATILE ORGANIC COMPOUNDS FOR THE ASSESSMENT OF DISTINCTIVE QUALITY TRAITS OF MELON AND PEACH FRUIT CULTIVARS Tiago Luís Cardoso Ferreira Pinhanços de Bianchi 2020 DOCTORAL PROGRAMME IN TECHNOLOGY Supervised by: Dr. Maria Hortós Bahí Dr. Marta Gratacós-Cubarsí Tutor: Dr. Carmen Carretero Romay Presented to obtain the degree of PhD at the University of Girona Finca Camps i Armet. Tel. +34902789449 Ext.1402 [email protected] E-17121 Monells (Girona) Fax +34972630373 www.irta.cat La Dra. Maria Hort6s Bahi i la Dra. Marta Gratac6s-Cubarsi, de l'Institut de Recerca i Tecnologia Agroalimentaries, DECLAREM: Que el treball titulat "Correlating sensory attributes, textural parameters and volatile organic compounds for the assessment of distinctive quality traits of melon and peach fruit cultivars", que presenta Tiago Luis Cardoso Ferreira Pinharn;os de Bianchi per a l'obtenci6 del titol de doctor, ha estat realitzat sota la meva direcci6 i que compleix els requisits per poder optar a Menci6 Internacional. I, perque aixi consti i tingui els efectesoportuns, signo aquest document. Dra. Maria Hort6s Bahi Dra. Marta Gratac6s-Cubarsi Girona, 28 de gener de 2020 The doctoral thesis presented herein was developed in the framework of the Strategic Plan of the National Institute for Agricultural and Food Research and Technology (INIA) and agrifood research in Spain of the State Secretariat of Research, Development, and Innovation of the Ministry of Economy and Competitiveness, through the subvention of the project RTA2011-00123-00-00 and an FPI-INIA grant. Acknowledgments The beginning of this thesis, as it could not be otherwise, shall address one important last duty. I sincerely thank everyone who helped me get here, one way or another. First of all, to my thesis directors, Dr. Maria Hortós Bahí and Dr. Marta Gratacós-Cubarsí for their continuous support, availability and knowledge over all these years and, most of all, for the opportunity to be part of their team. Besides my thesis directors, I want to thank Dr. Luis Guerrero Asorey for his valuable help, dedication, and encouragement at all times of this research work. To my tutor at the University of Girona, Dr. Carmen Carretero Romay, for her understanding and assistance during this journey. To the National Institute for Agricultural and Food Research and Technology (INIA) for the grant conceded and the administrative support. To the Institute of Agrifood Research and Technology (IRTA) for the opportunity to conduct this work, as well as to the Center for Research in Agricultural Genomics (CRAG) and the Mas Badia research experimental station for their assistance and fruit breeding. To Prof. Saskia van Ruth and Dr. Yannick Weesepoel of the Authenticity and Bioassays research unit, of the Wageningen Food Safety Research, part of Wageningen University & Research, for welcoming me in The Netherlands to develop a very important part of my research concerning the analysis of volatile organic compounds, as well as for their valuable help and knowledge. To Dr. Anna Claret, Dr. Jason Argyrirs, Dr. Jordi Garcia-Mas, Mr. Alex Koot, Dr. Iban Eduardo, and Dr. Ignasi Iglesias, the coauthors of the publications comprising this thesis, for their involvement and insightful comments. I would also like to thank Mr. Narcis Sais for his help and companionship in the laboratory over the years. i To Dr. Didier Dupont and Dr. Juliane Floury for welcoming me to the Science and Technology of Milk and Eggs research unit, of the French National Institute of Agricultural Research (INRA). During this journey, I had the opportunity to be involved in other research activities. Although these are out of the scope of the present thesis, I would still like to thank them and their team for their patience and knowledge. To my colleagues Raquel, Francesc, Anna, Kathi, Maria, Luis for their companionship and so many shared moments. Also, Linda, Fanny, Mabelyn, Ning, and Melanie for their kindness during my time in Rennes, as well as Valentina, Isabelle, Jing, Yuzheng, Ningjing, Hector, Sara, and Daniel during my time in Wageningen. Finally, I would like to thank my family and friends for their constant support in my life even if I am far away, especially my mother Lourdes who taught me that "knowledge does not take place". To Gerard for his infinite patience and understanding. To Oxana, Helena and Iria, to Joana and Gilda, to Mica, Nico, Dario, and Dani, to Mabelyn, to Lorena and Ricard, to Britta and Christian, to Saulo and Sandra, to Naresh, to Roser, to Rosa and Jordi, to Ana Maria, for being my partners in crime, in showbiz and so many cross-cultural meetings. Also, to so many, many others that I cannot mention and I shall thank personally. Thank you! ii List of publications This doctoral thesis is presented in the form of a compendium of the following research articles: Publication 1: Bianchi, T., Guerrero, L., Gratacós-Cubarsí, M., Claret, A., Argyris, J., Garcia-Mas, J., & Hortós, M. (2016). Textural properties of different melon (Cucumis melo L.) fruit types: sensory and physical-chemical evaluation. Scientia Horticulturae, 201, 46–56. Impact factor: 1.624 Quartile 1 Publication 2: Bianchi, T., Guerrero, L., Weesepoel, Y., Argyris, J., Koot, A., Gratacós-Cubarsí, M., Garcia-Mas, J., van Ruth, S., & Hortós, M. (2020). Linking sensory and proton transfer reaction-mass spectrometry analyses for the assessment of melon fruit (Cucumis melo L.) quality traits. European Food Research and Technology, 246, 1439–1457. Impact factor: 2.056 Quartile: 2 Publication 3: Bianchi, T., Weesepoel, Y., Koot, A., Iglesias, I., Eduardo, I., Gratacós-Cubarsí, M., Guerrero, L., Hortós, M., & van Ruth, S. (2017). Investigation of the aroma of commercial peach (Prunus persica L. Batsch) types by Proton Transfer Reaction-Mass Spectrometry (PTR-MS) and sensory analysis. Food Research International, 99, 133– 146. Impact factor: 3.520 Quartile 1 iii iv List of abbreviations AATs Alcohol acyl transferases ADHs Alcohol dehydrogenases AOS Allene oxide synthase ANOVA Analysis of Variance B€ Billion Euros °Brix Brix degrees CA Cluster Analysis CU chilling units DA Discriminant Analysis GC-MS Gas Chromatography-Mass Spectrometry
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