Study of the volatile compounds from plum (Prunus domesticaL. cv. Horvin) and estimation of their contribution to the fruit aroma
| dc.creator | Jorge Antonio PINO | |
| dc.creator | Clara Elizabeth QUIJANO | |
| dc.date | 2012 | |
| dc.date.accessioned | 2026-07-07T04:20:23Z | |
| dc.description | 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. | |
| dc.format | application/pdf | |
| dc.identifier | 0101-2061 | |
| dc.identifier | https://www.redalyc.org/articulo.oa?id=395940112012 | |
| dc.identifier.uri | http://hdl.handle.net/123456789/458266 | |
| dc.language | en | |
| dc.publisher | Sociedade Brasileira de Ciência e Tecnologia de Alimentos | |
| dc.relation | http://www.redalyc.org/revista.oa?id=3959 | |
| dc.rights | Ciência e Tecnologia de Alimentos | |
| dc.source | Ciência e Tecnologia de Alimentos (Brasil) Num.1 Vol.32 | |
| dc.subject | Agrociencias | |
| dc.title | Study of the volatile compounds from plum (Prunus domesticaL. cv. Horvin) and estimation of their contribution to the fruit aroma | |
| dc.type | artículo científico |