Volatile Flavour Constituents of Chempedak (Artocarpus polyphema Pers.) Fruit and Jackfruit (Artocarpus heterophyllus Lam.) from Malaysia

Abstract

Steam-distilled volatile constituents from chempedak (Arfocarpus polyphemaPers

Characterization of potent odorants in Thai chempedak fruit (Artocarpus integer Merr.), an exotic fruit of Southeast Asia

“…Among all odorants identified using GC-MS on two different columns, 4-hydroxy-2,5-dimethyl-3(2H)-furanone (sweet, burnt sugar-like) had the highest FD factor followed by ethyl 2-methylbutanoate, ethyl 3-methylbutanoate, 3-methylbutanal, 3-(methylthio) propanal, 3-methylbutanoic acid, and 2-acetyl-1-pyrroline (tentative identified). Except for ethyl 2-methylbutanoate, all of the above compounds had been previously identified in chempedak fruit (Wong et al, 1992). However, ethyl 2-methylbutanoate which contributes fruity note was reported as Oily, fresh and floral aromatics associated with coconut-oil 9.1 Fruity Sweet, fruity, berry-like aromatics associated with blend of fruits 8.0 the major volatile compound in several tropical fruits such as durian (Voon, Sheikh Abdul Hamid, Rusul, Osman, & Quek, 2007), jackfruit (Ong et al, 2008) and pineapple (Pino, 2013).…”

“…but is smaller and has a softer flesh. At its mature state, chempedak has a strong unique aroma which is preferable among consumers in those regions (Chong et al, 2008;Wong, Lim, & Wong, 1992). Moreover, chempedak flavor has been reported similar to durian (Nakasone & Paull, 1998).…”

“…2-AP has been reported with different odor characteristics in different product such as pandan leaves and cooked rice in chempedak and jackfruit, respectively (Wong et al, 1992). This compound was tentatively identified on the basis of comparison of its odor quality and retention indices with authentic standard compound (Klesk et al, 2004).…”

“…Several reports have been published on the major volatile components of this fruit. Fifty-four volatile compounds were identified by the use of GC-MS, including 3-methylbutanoic acid, 3-methylbutanol, 2-acetyl-1-pyrroline and tentatively identified 4-hydroxy-2,5-dimethyl-3(2H)-furanone (Wijaya, Ngakan, Utama, Suryani, & Apriyantono, 1996;Wong et al, 1992). However, there are no published reports on the key-aroma compounds that clearly contribute to the overall aroma of chempedak fruit.…”

Volatile constituents of exotic fruits from Brazil

“…Rasmussen (1983) reported 21 compounds with similar extract composition. Wong, Lim, and Wong (1992) analyzed the steam-distilled volatile constituents from fruits grown in Malaysia by capillary GC and GC/MS, revealing 45 volatile components of which 32 have not been reported previously. The authors Table 2 The main compounds found in Acerola (Malpighia sp.)…”