Characterization of Potent Aroma Compounds of Cape Gooseberry (Physalis PeruvianaL.) Fruits Grown in Antalya Through the Determination of Odor Activity Values

Abstract

This article presents the investigation of the aroma profile of cape gooseberry (Physalis peruviana L.) grown in Antalya, Turkey. The analyses were carried out by means of liquid-liquid extraction followed by gas chromatography-flame ionization detection and gas chromatography-mass spectrometry for quantification and identification, respectively. Sensory analysis confirmed that the organic extract obtained by liquid-liquid extraction was representative of cape gooseberry odor. A total of 83 volatile compounds were identified and quantified in fruit pulp, including 23 esters, 21 alcohols, 11 terpenes, 8 ketones, 8 acids, 6 lactones, 4 aldehydes, and 2 miscellaneous. The main aroma components of the cape gooseberry (concentration >3%) were γ-hexalactone (17.66%), benzyl alcohol (17.22%), dimethylvinylcarbinol (6.54%), 1-butanol (5.71%), 2-methyl-1-butanol (5.22%), cuminol (3.98%), γ-octalactone (3.64%), and 1-hexanol (3.25%). The calculated odor activity values suggest that γ-octalactone, γ-hexalactone, ethyl octanoate, 2-heptanone, nonanal, hexanal, citronellol, 2-methyl-1-butanol, benzyl alcohol, phenethyl alcohol, 1-heptanol, ethyl decanoate, and 1-butanol were the potent aroma compounds of cape gooseberry. Within these, γ-octalactone (OAV: 46.9) was the most powerful contributor to the aroma of the fruit. It was concluded that cape gooseberry has characteristic indicator odorants that contribute to the overall aroma, which also can be used as quality-freshness markers of this fruit.

Characterization of Volatile Compounds and Sensory Analysis of Jasmine Scented Black Tea Produced by Different Scenting Processes

“…Among these acids, hexanoic acid (0.25 to 0.79 μg/L content) was reported to be responsible for sweaty odor of black tea . Acids might not contribute to the overall aroma of samples because of their high odor threshold values (Murat Yilmaztekin, 2014).…”

Effect of Stir Frying on the Antioxidant Capacity and Aroma Components of Bok Choy (Chinese Cabbage)

“…The volatile compounds of leaves and stems showed qualitative and quantitative differences. It might be due to the raw materials FIGURE 5 Radar-chart of aroma profiles from raw leaves, raw stems, final leaves sample, and final stem sample with similar aroma characteristics ANTIOXIDANT CAPACITY AND AROMA COMPONENTS OF BOK CHOY being frequently lost [33] and several novel aroma compound were formed by degradation reaction or enzymatically hydrolyzed during the thermal treatment. [34] CONCLUSION To the best of our knowledge, few studies have been carried out on antioxidant capacities and aroma components of different parts of bok choy.…”

Comparison of oenological property, volatile profile, and sensory characteristic of Chinese rice wine fermented by different starters during brewing

“…OAV was calculated [28] according to OAV i = C i /OT i , where C i is the concentration of the compound i in the sample and OT i is its door detection threshold concentration, which is found in the literature. Compounds with OAV > 1 are regarded as significant contributors to the overall aroma of Chinese rice wine as they are above their door threshold concentration.…”