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

Abstract

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.

Identification of Volatile Compounds in Several Parts of Abiu (Pouteria Caimito)

“…In ripe fruit of grapes, group aldehyde compounds (hexanal, 2-hexenal, 3-hexenal) were the main volatile compounds [36,41,42,43]. The 2-hexenal compound was one of the main volatile compounds presented in the Sapotaceae family's fruit, especially during the fruit ripening process [44,45]. The distinctive odor of Pouteria lucuma fruit was influenced by 2-hexenal compounds and hexanoic acid [45].…”

“…The 2-hexenal compound was one of the main volatile compounds presented in the Sapotaceae family's fruit, especially during the fruit ripening process [44,45]. The distinctive odor of Pouteria lucuma fruit was influenced by 2-hexenal compounds and hexanoic acid [45]. The (Z)-3hexenal and (E)-2-hexenal compounds were produced by the oxidative degradation of linoleic and linolenic acids with enzymatically, and it will contributed to the aroma of Pouteria lucuma fruit [45].…”

“…The distinctive odor of Pouteria lucuma fruit was influenced by 2-hexenal compounds and hexanoic acid [45]. The (Z)-3hexenal and (E)-2-hexenal compounds were produced by the oxidative degradation of linoleic and linolenic acids with enzymatically, and it will contributed to the aroma of Pouteria lucuma fruit [45]. Hexanal was also a product of linoleic acid degradation [46,47].…”

A Narrative Review of the Current Knowledge on Fruit Active Aroma Using Gas Chromatography-Olfactometry (GC-O) Analysis

“…Cheng, Chen, Chen, Wu, Liu and Ye [58]; 2 Cheng, Chen, Chen, Xia, Liu and Ye [61]; 3 Pino and Roncal [53]; 4 Pua, Choo, Goh, Liu, Cornuz, Ee, Sun, Lassabliere and Yu [55]; 5 Ferreira, Garruti, Barin, Cichoski and Wagner [50]; 6 Lindhorst and Steinhaus [52]; 7 Yan, Shi, Ren, Tao, Ma, Li, Liu and Liu [42]; 8 Inga, García, Aguilar-Galvez, Campos and Osorio [54]; 9 Liu, An, Su, Yu, Wu, Xiao and Xu [49]; 10 Zhu, Wang, Xiao and Niu [44]; 11 Lu, Li, Quan, An, Zhao and Xi [41]; 12 Janzantti and Monteiro [16]; 13 Zhu and Xiao [57]; 14 Choi, Lee, Lee and Kim [64]; 15 Cuadrado-Silva, Pozo-Bayón and Osorio [39]; 16 Lasekan and See [60]; 17 Amanpour, Guclu, Kelebek and Selli [38]; 18 Du, Song, Baldwin and Rouseff [59]; 19 Mendoza-Enano, Stanley and Frank [66].…”

“…The odor compounds identified using GC-MS-O that contribute most to the aroma in different fruit species (≥4 species of fruit) are from the classes of alcohols ((E)-2-hexenal, 1-hexanol, and hexanal), aldehydes (nonanal), and esters (ethyl butanoate, Figure 3 ). The production of these compounds presents biosynthesis directly related to the enzymatic oxidative degradation of unsaturated fatty acids such as linolenic acid via 13-lipoxygenase [ 54 ]. The production of aldehydes occurs through the metabolism of fatty acids and through the activity of lipoxygenases (LOX), and their compounds can be reduced to alcohols and, thereby, can be transformed into their corresponding esters [ 50 , 75 , 76 ].…”