Abstract
The species of lulo fruit ( Solanum quitoense ), predominant in Colombia, is a promising fruit for both national and international market due to its flavor and nutritional characteristics, which generated the interest to know the volatile composition of its pulp. After adjusting, the chromatographic conditions necessary to analyze volatile fraction of this fruit, the effect of the temperature and time of adsorption was measured through the headspace - solid phase microextraction (HS-SPME) and gas chromatography - mass spectrometry (GC-MS), on the area of volatile compounds of S. quitoense , by applying the experimental design of a factor. The descriptive analysis suggested that the adsorption at 60°C and 30 minutes promoted optimal recovery of volatiles as well as internal standard (1-Octanol, with recovery of 99,66% at 60oC), while the non-parametric test Kruskal-Wallis showed statistical differences in the effect of time (P= 0,018), but not of the temperature adsorption (P= 0,058) upon the volatiles compounds area. A predominance of esters (48,98%), aldehydes (18,37%), and alcohols (14,29%) was observed and also were found compounds of greatest area such as 3-hexen-1-ol acetate, acetic acid methyl ester, and acetic acid hexyl ester. These metabolites determine the characteristic aroma from lulo pulp and influence the consumer preference.
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