Study of the volatile compounds from plum (Prunus domesticaL. cv. Horvin) and estimation of their contribution to the fruit aroma
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Sociedade Brasileira de Ciência e Tecnologia de Alimentos
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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 )-β-ionone, γ-dodecalactone, ( Z )-3-hexenyl acetate, pentyl acetate, linalool, γ-decalactone, butyl acetate, limonene, propyl acetate, δ-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, γ-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.
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