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Study of the volatile compounds from plum (Prunus domestica L. cv. Horvin) and estimation of their contribution to the fruit aroma Estudo de compostos voláteis de ameixa (Prunus domestica L. cv. Horvin) e estimativa da sua contribuição ao aroma

By Jorge Antonio Pino and Clara Elizabeth Quijano

Abstract

Simultaneous Distillation-Extraction (SDE) and headspace-solid phase microextraction (HS-SPME) combined with GC-FID and GC-MS were used to analyze volatile compounds from plum (Prunus domestica L. cv. Horvin) and to estimate the most odor-active compounds by application of the Odor Activity Values (OAV). The analyses led to the identification of 148 components, including 58 esters, 23 terpenoids, 14 aldehydes, 11 alcohols, 10 ketones, 9 alkanes, 7 acids, 4 lactones, 3 phenols, and other 9 compounds of different structures. According to the results of SDE-GC-MS, SPME-GC-MS and OAV, ethyl 2-methylbutanoate, hexyl acetate, (E)-2-nonenal, ethyl butanoate, (E)-2-decenal, ethyl hexanoate, nonanal, decanal, (E)-&#946;-ionone, &#915;-dodecalactone, (Z)-3-hexenyl acetate, pentyl acetate, linalool, &#915;-decalactone, butyl acetate, limonene, propyl acetate, &#916;-decalactone, diethyl sulfide, (E)-2-hexenyl acetate, ethyl heptanoate, (Z)-3-hexenol, (Z)-3-hexenyl hexanoate, eugenol, (E)-2-hexenal, ethyl pentanoate, hexyl 2-methylbutanoate, isopentyl hexanoate, 1-hexanol, &#915;-nonalactone, myrcene, octyl acetate, phenylacetaldehyde, 1-butanol, isobutyl acetate, (E)-2-heptenal, octadecanal, and nerol are characteristic odor active compounds in fresh plums since they showed concentrations far above their odor thresholds.<br>As técnicas de extração-destilação simultâneas (SDE) e de headspace-microextração em fase sólida (HS-SPME) combinadas com GC-FID e GC-MS foram usadas para analisar compostos voláteis da ameixa (Prunus domestica L. cv. Horvin) e para estimar os compostos de aroma mais ativos, pela aplicação de valores de atividade olfativa (OAV), considerando os compostos voláteis presentes no headspace da fruta. As análises levaram à identificação de 148 componentes, incluindo 58 ésteres, 23 terpenoides, 14 aldeídos, 11 álcoois, 10 cetonas, 9 alcanos, 7 ácidos, 4 lactonas, 3 fenóis e 9 outros compostos de diferentes estruturas. De acordo om os resultados de SDE-GC-MS, SPME-GC-MS e OAV, 2-metilbutanoato de etila, acetato de hexila, (E)-2-nonenal, butanoato de etila, (E)-2-decenal, hexanoato de etila, nonanal, decanal, (E)-b-ionona, &#915;-dodecalactona, acetato de (Z)-3-hexenila, acetato de pentila, linalool, &#915;-decalactona, acetato de butila, limoneno, acetato de propila, &#916;-decalactona, sulfeto de dietila, acetato de (E)-2-hexenila, heptanoato de etila, (Z)-3-hexenol, hexanoato de (Z)-3-hexenila, eugenol, (E)-2-hexenal, pentanoato de etila, hexil 2-butanoato de metila, hexanoato de isopentila, 1-hexanol, &#915;-nonalactona, mirceno, acetato de octila, fenilacetaldeído, 1-butanol, acetato de isobutila, (E)-2-heptenal, octadecanal, e nerol são compostos odoríficos característicos em ameixas frescas, já que foram encontrados em concentrações muito acima dos seus limiares de precepção olfativa

Topics: ameixa, Prunus domestica, aroma, compostos voláteis, plum, Prunus domestica, flavour, compound, volatiles, Agriculture (General), S1-972, Agriculture, S, DOAJ:Agriculture (General), DOAJ:Agriculture and Food Sciences, Nutrition. Foods and food supply, TX341-641, Home economics, TX1-1110, Technology, T, DOAJ:Nutrition and Food Sciences, Technology (General), T1-995
Publisher: Sociedade Brasileira de Ciência e Tecnologia de Alimentos
Year: 2012
OAI identifier: oai:doaj.org/article:3eb98c7caa824da09f9ea416da85fe60
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