IDENTIFICATION OF AROMA-ACTIVE VOLATILE COMPOUNDS IN Pouteria sapota FRUIT BY AROMA EXTRACTION DILUTION ANALYSES (AEDA)

Martín, Diana A.; Osorio, Coralia

doi:10.21577/0100-4042.20170369

Cited by 6 publications

(3 citation statements)

References 12 publications

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“…Los números de los picos corresponden con los números de los compuestos en la Tabla 2. Mexico (Pino, Ortiz-Vazquez, Sauri-Duch, & Cuevas-Glory, 2014); ethyl benzoate, E-2-hexenal, and β-caryophyllene in Manikara zapota L. from Malaysia (Lasekan & Peng Yap, 2018); and β-damascenone, furaneol, linalool, (Z)-3-hexenal, and benzaldehyde in Pouteria sapota from Colombia (Martín & Osorio, 2019). Thus, some of the key aroma compounds reported here in P. lucuma have been found significant to the aroma of other fruits belonging to Sapotaceae family.…”

Section: Resultsmentioning

confidence: 50%

Chemical characterization of odour-active volatile compounds during lucuma (Pouteria lucuma) fruit ripening

Inga

García

Aguilar‐Galvez

et al. 2019

CyTA - Journal of Food

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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.

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Section: Resultsmentioning

confidence: 50%

Chemical characterization of odour-active volatile compounds during lucuma (Pouteria lucuma) fruit ripening

Inga

García

Aguilar‐Galvez

et al. 2019

CyTA - Journal of Food

Self Cite

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“…It is worth noting that the contributions of 5–methyl–2–furancarboxaldehyde (OAV 0.300) and heptanal were significantly reduced in DL, while heptanal was not detected. β–Damascenone, which imparts berry and rose scents, is commonly detected in grape [ 37 ], acai berry and other fruits [ 38 ]. The β–damascenone in DL is derived from sea buckthorn.…”

Section: Resultsmentioning

confidence: 99%

Novel Insight into the Formation of Odour—Active Compounds in Sea Buckthorn Wine and Distilled Liquor Based on GC–MS and E–Nose Analysis

Xia

Zha

Líu

et al. 2022

Foods

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Sea buckthorn wine (SW) and distilled liquor (DL) are fruit wines with beneficial health effects. However, their unpleasant flavour limits their development and widespread acceptance. Therefore, it is necessary to analyse their flavour composition and changes. In this study, differential metabolites of sea buckthorn DL during processing were analysed, and the relationships between E–nose sensor values and key volatile organic compounds (VOCs) were established. The results show that 133 VOCs were identified, with 22 aroma–contributing components. Fermentation significantly increased the content of VOCs, especially esters. A total of seven and 51 VOCs were significantly upregulated after fermentation and distillation, respectively. Meanwhile, seven sensors were positively correlated with the increased level of alcohols and esters, and reflected the increasing trends of 10 key VOCs.

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“…The aim of this work was to characterize the physicochemical properties of the coffee pulp puree, to identify its key aroma-active volatile compounds, and to compare the analytical data with the sensory profiles determined by QDA. The aroma-active volatiles in the fruits were characterized by GC-O with AEDA [ 23 , 24 , 25 , 26 , 27 ], and the chemical identity of individual compounds was determined by GC-O/MS.…”

Section: Introductionmentioning

confidence: 99%

Aroma-Active Compounds in Robusta Coffee Pulp Puree—Evaluation of Physicochemical and Sensory Properties

et al. 2021

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Wet coffee processing generates a large amount of coffee pulp waste that is mostly disposed of in the processing units. To reduce this waste and the associated environmental burden, an alternative strategy would be to exploit the coffee pulp to produce a durable and stable consumable product. Accordingly, a puree produced from Robusta coffee pulp was investigated in relation to its physicochemical and sensory properties. After thermal and chemical stabilization, the obtained puree (pH 3.6) was found to exhibit a multimodal particle size distribution, shear-thinning behavior, and lower discoloration, as well as an antioxidant capacity of 87.9 µmolTE/gDM. The flavor of the puree was examined by sensory evaluation and the corresponding analyses of aroma-active volatile compounds, as determined using aroma extract dilution analyses (AEDA) and gas chromatography-mass spectrometry/olfactometry (GC-MS/O). The puree was characterized by dominant fruity (4.4), floral (3.4), citrusy (3.3) and hay-like (3.3) odor impressions. The aroma-active compounds were predominantly aldehydes, acids, and lactones, whereby (E)-β-damascenone, geraniol, 4-methylphenol, 3-hydroxy-4,5-dimethylfuran-2(5H)-one, and 4-hydroxy-3-methoxybenzaldehyde exhibited the highest flavor dilution (FD) factor (1024), thereby indicating their high impact on the overall aroma of the puree. This study demonstrates an approach to stabilize coffee pulp to produce a sweet, fruity puree with comparable physical properties to other fruit purees and that can be used as a new and versatile flavoring ingredient for various food applications.

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IDENTIFICATION OF AROMA-ACTIVE VOLATILE COMPOUNDS IN Pouteria sapota FRUIT BY AROMA EXTRACTION DILUTION ANALYSES (AEDA)

Cited by 6 publications

References 12 publications

Chemical characterization of odour-active volatile compounds during lucuma (Pouteria lucuma) fruit ripening

Chemical characterization of odour-active volatile compounds during lucuma (Pouteria lucuma) fruit ripening

Novel Insight into the Formation of Odour—Active Compounds in Sea Buckthorn Wine and Distilled Liquor Based on GC–MS and E–Nose Analysis

Aroma-Active Compounds in Robusta Coffee Pulp Puree—Evaluation of Physicochemical and Sensory Properties

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