Study of the volatile compounds from plum (Prunus domestica L. cv. Horvin) and estimation of their contribution to the fruit aroma
Estudo de compostos voláteis de ameixa (Prunus domestica L. cv. Horvin) e estimativa da sua contribuição ao aromaJorge Antonio PINO 1 *, Clara Elizabeth QUIJANO 2
IntroductionLike many stone fruits, plums (Prunus domestica L., Rosaceae) are appreciated by consumers all over the world and, consequently, have gained great economic importance. The fruits are presently cultivated in all temperate regions of the world. The crop is either marketed fresh or used as dried fruit and to produce juice. It is also commonly used to make jams and other recipes or fermented to produce wine and brandy. Apart from color, sweetness, and texture, plums are especially popular for their characteristic aroma. In Colombia, plum is commonly named as "ciruela calentana", and it is typical of the region of Cundinamarca.Studies of the volatile composition of fresh plums found that the esters are qualitatively and quantitatively the most important class of compounds (CROUZET et al., 1990). Other major volatile constituents of fresh plums are alcohols or carbonyl compounds depending on the cultivar and on the methodology used for the extraction of the volatile compounds. Nonanal, 1-hexanol, (Z)-3-hexenol, linalool, benzaldehyde, γ-octalactone, and γ-decalactone were considered as important contributors to the aroma of fresh plums (WILLIAMS; ISMAIL, 1981; CROUZET et al., 1990).Thermal processes applied to plums induce modifications on their volatiles components, which have been described in the literature (ISMAIL et al., 1980; CROUZET et al., 1990). The thermal processing frequently induces chemical modifications of
ResumoAs técnicas de extração-destilação simultâneas (SDE) e de headspace-microextração em fase sólida (HS-SPME) combinadas com GC-FID e GC-MS foram usadas para analisar compostos voláteis da ameixa (Prunus domestica L. cv. Horvin) e para estimar os compostos de aroma mais ativos, pela aplicação de valores de atividade olfativa (OAV), considerando os compostos voláteis presentes no headspace da fruta. As análises levaram à identificação de 148 componentes, incluindo 58 ésteres, 23 terpenoides, 14 aldeídos, 11 álcoois, 10 cetonas, 9 alcanos, 7 ácidos, 4 lactonas, 3 fenóis e 9 outros compostos de diferentes estruturas. De acordo om os resultados de SDE-GC-MS, SPME-GC-MS e OAV, 2-metilbutanoato de etila, acetato de hexila, (E)-2-nonenal, butanoato de etila, (E)-2-decenal, hexanoato de etila, nonanal, decanal, (E)-b-ionona, γ-dodecalactona, acetato de (Z)-3-hexenila, acetato de pentila, linalool, γ-decalactona, acetato de butila, limoneno, acetato de propila, δ-decalactona, sulfeto de dietila, acetato de (E)-2-hexenila, heptanoato de etila, (Z)-3-hexenol, hexanoato de (Z)-3-hexenila, eugenol, (E)-2-hexenal, pentanoato de etila, hexil 2-butanoato de metila, hexanoato de isopentila, 1-hexanol, γ-nonalactona, mirceno, acetato de octila, fenilacetaldeído, 1-butanol, acetato de isobutila, (E)-2-heptenal, octad...
