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Abstract:The odor-active volatile compounds of yellow tamarillo fruit (S. betaceum Cav.) were identified and quantified by using a sensomics approach, combining a gentle volatile extraction (solvent-assisted flavor evaporation (SAFE)), gas chromatography-mass spectrometry (GC-MS), and sensory analyses (gas chromatography-olfactometry (GC-O) and aroma extract dilution analysis (AEDA)). The medium-term purpose of this work is to evaluate the change of odor-active volatiles during processing. Thus, (Z)-3-hexenal, hexanal, and ethyl butanoate were identified as key aroma compounds of yellow tamarillo. The C 6 -aliphatic compounds, aliphatic esters, and terpenols were characterized as the volatiles responsible for the herbal-green, fruity, and fresh-mint odor notes of this variety, respectively. Additionally, one non-volatile compound contributing to the residual bitter taste of this fruit was isolated by a bioguided (taste sensory analyses) fractionation. The freeze-dried fruit was sequentially liquid-liquid partitioned with solvents of different polarity, and then the ethyl acetate fraction was submitted to size exclusion chromatography. Then, its structure was elucidated as rosmarinic acid, by using common spectroscopic methods (mass spectrometry (MS) and nuclear magnetic resonance (NMR)). The amount of rosmarinic acid was quantified as 46.17 ± 1.20 mg/100 g of dried fruit, by the external standard method. Its bitter taste threshold value was determined by using the 3AFC (alternative forced choice) method to be 37.00 ± 1.25 mg/L.

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Lucuma (Pouteria lucuma) is an important exportation fruit in Peru. In this work, the odour-active volatile changes during fruit ripening were studied by using a sensomics approach (GC-O in combination with GC-MS analyses). The volatile compound extracts from unripe and ripe fruits were obtained by solvent-assisted flavour extraction (SAFE) with dichloromethane. By application of the aroma extract dilution analysis (AEDA) on the ripe fruit extract, 16 odour-active compounds were detected as responsible of sweet, green, and rancid odour-notes, characteristics of this fruit. Based on odour activity value (OAV) calculation, 2,3-butanedione, methional, (Z)-3-hexenal, (E)-2hexenal, (Z)-β-ocimene, and 3-methyl butanoic acid were identified as key-aroma compounds in this fruit. These compounds were also quantitated in the unripe fruit SAFE extract finding that their amount increased with during the ripening, such contributing to the development of characteristic odour notes. Caracterización química de los compuestos activos olfativamente durante la maduración de la fruta de lucuma (Pouteria lucuma) RESUMEN La lucuma (Pouteria lucuma) is una importante fruta de exportación en Peru. En este trabajo se estudió el cambio en los compuestos activos olfativamente durante la maduración de la fruta, usando el enfoque sensómico (combinación de CG-O con análisis por CG-EM) de análisis. Los extractos de compuestos volátiles de las frutas inmaduras y maduras se obtuvieron mediante la técnica SAFE (Solvent-Assisted Flavour Extraction) usando diclorometano. Mediante el análisis AEDA (Aroma Extract Dilution Analysis) del extracto de la fruta madura, se detectaron dieciseis compuestos activos olfativamente, como responsables de las notas de olor dulce, verde y rancia, características de esta fruta. Con base en el calculo de los OAVs (odour activity values), se identificaron como compuestos impacto del aroma de esta fruta, la 2,3-butanodiona, el metional, el (Z)-3-hexenal, el (E)-2-hexenal, el (Z)-β-ocimeno, y el ácido 3-metil butanoico. Estos compuestos se cuantificaron tambien en el extracto SAFE de la fruta inmadura, encontrando que su cantidad se incrementaba con la maduración, contribuyendo así al desarrollo de la notas de olor características.