Influence of processing conditions on flavour compounds of custard apple (Annona squamosa L.)

Shashirekha, M. N.; Baskaran, R.; Rao, L. Jagan Mohan; Vijayalakshmi, M. R.; Rajarathnam, S.

doi:10.1016/j.lwt.2007.03.005

Cited by 31 publications

(27 citation statements)

References 25 publications

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“…The relative amount percent of the individual components was expressed as percent peak areas relative to total peak areas (RPA%) and are listed in Table 2. The qualitative data analysis showed that the presence of the volatile compounds tentatively identified in this study are characteristic for the annonaceae family [1,27]. The RPA% values obtained for the different chemical families in Funchal, Madeira, Mateus and Perry Vidal are shown in Fig.…”

Section: Analysis and Comparison Of The Volatile Components In Funchamentioning

confidence: 58%

“…Flavour volatiles of cherimoya are reported to be composed of esters, especially butanoate and 3-methyl butyl esters [1], therefore this specie is included in the first category, the same results were obtained by Idstein [7]. According to the results, the volatile compounds of all cultivars were also predominantly shared by esters, which contribute for total volatiles with 46.02%, 63.26%, 67.24% and 77.25% for Madeira, Mateus, Funchal and Perry Vidal, respectively.…”

Section: Analysis and Comparison Of The Volatile Components In Funchamentioning

confidence: 99%

“…The same behaviour was observed for 5-hydroxymethyl-2-furfural, but its content in Madeira cultivars (16.65%) was higher than Funchal (9.05%), Mateus (5.54%) and Perry Vidal (0.78%). Alcohols are formed as enzymatic degradation products of unsaturated fatty acids [1]. This chemical family contributes with 4.93%, 6.76%, 8.91% and 11.32% for total volatiles profile in Funchal, Madeira, Perry Vidal and Mateus, respectively.…”

Section: Analysis and Comparison Of The Volatile Components In Funchamentioning

confidence: 99%

“…(mono and sesquiterpens), 54 miscellaneous structures of alcohols as butan-1-ol, 3-methylbutan-1-ol, hexan-1-ol, linalool and 3-methyl butanoate [1,7,8]. For the analysis of the volatile compounds in the annonaceae family, some publications are available using gas chromatography-quadrupole mass spectrometry detection (GC-qMSD) followed by liquid-liquid extraction and steam distillation [1,7,8].…”

mentioning

confidence: 99%

“…For the analysis of the volatile compounds in the annonaceae family, some publications are available using gas chromatography-quadrupole mass spectrometry detection (GC-qMSD) followed by liquid-liquid extraction and steam distillation [1,7,8]. These techniques, however, have some disadvantages such as higher costs, extent time-consumption and larger volumes of organic solvents used [9].…”

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confidence: 99%

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Comparative analysis of the volatile fraction from Annona cherimola Mill. cultivars by solid-phase microextraction and gas chromatography–quadrupole mass spectrometry detection

Ferreira

Perestrelo

2009

Talanta

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a b s t r a c tThe analysis of volatile compounds in Funchal, Madeira, Mateus and Perry Vidal cultivars of Annona cherimola Mill. (cherimoya) was carried out by headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-quadrupole mass spectrometry detection (GC-qMSD). HS-SPME technique was optimized in terms of fibre selection, extraction time, extraction temperature and sample amount to reach the best extraction efficiency. The best result was obtained with 2 g of sample, using a divinylbenzene/carboxen/polydimethylsiloxane (DVB/CAR/PDMS) fibre for 30 min at 30• C under constant magnetic stirring (800 rpm).After optimization of the extraction methodology, all the cherimoya samples were analysed with the best conditions that allowed to identify about 60 volatile compounds. The major compounds identified in the four cherimoya cultivars were methyl butanoate, butyl butanoate, 3-methylbutyl butanoate, 3-methylbutyl 3-methylbutanoate and 5-hydroxymethyl-2-furfural. These compounds represent 69.08 ± 5.22%, 56.56 ± 15.36%, 56.69 ± 9.28% and 71.82 ± 1.29% of the total volatiles for Funchal, Madeira, Mateus and Perry Vidal cultivars, respectively. This study showed that each cherimoya cultivars have 40 common compounds, corresponding to different chemical families, namely terpenes, esters, alcohols, fatty acids and carbonyl compounds and using PCA, the volatile composition in terms of average peak areas, provided a suitable tool to differentiate among the cherimoya cultivars.

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Section: Analysis and Comparison Of The Volatile Components In Funchamentioning

confidence: 58%

Section: Analysis and Comparison Of The Volatile Components In Funchamentioning

confidence: 99%

Section: Analysis and Comparison Of The Volatile Components In Funchamentioning

confidence: 99%

mentioning

confidence: 99%

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confidence: 99%

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Comparative analysis of the volatile fraction from Annona cherimola Mill. cultivars by solid-phase microextraction and gas chromatography–quadrupole mass spectrometry detection

Ferreira

Perestrelo

2009

Talanta

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Annona Species (Annonaceae) Oils

Rabêlo

Quintans

Costa

et al. 2016

Essential Oils in Food Preservation, Flavor and Safety

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Optimization of equilibrium headspace analysis of volatile flavor compounds of malaysian soursop (Annona muricata): Comprehensive two-dimensional gas chromatography time-of-flight mass spectrometry (GC×GC-TOFMS)

et al. 2011

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Influence of processing conditions on flavour compounds of custard apple (Annona squamosa L.)

Cited by 31 publications

References 25 publications

Comparative analysis of the volatile fraction from Annona cherimola Mill. cultivars by solid-phase microextraction and gas chromatography–quadrupole mass spectrometry detection

Comparative analysis of the volatile fraction from Annona cherimola Mill. cultivars by solid-phase microextraction and gas chromatography–quadrupole mass spectrometry detection

Annona Species (Annonaceae) Oils

Optimization of equilibrium headspace analysis of volatile flavor compounds of malaysian soursop (Annona muricata): Comprehensive two-dimensional gas chromatography time-of-flight mass spectrometry (GC×GC-TOFMS)

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