Characterization of aroma-active compounds in choch (Lucuma hypoglauca Standley) fruit

Abstract

ABSTRACTLucuma hypoglauca Standley, locally named choch, is apparently native from Southern Mexico, but is also cultivated in Central and South America. The fruit is consumed fresh and it is widely accepted in diverse regional markets. Owing to the great potential of commercialization as an exotic fruit, it is important to analyze the aroma of this fruit. The objective of this present study was to analyze the volatile compounds causing the aroma of choch fruit. The volatile compounds of choch fruit were isolated by simultaneous distillation-solvent extraction (SDE) and analyzed by gas chromatography-flame ionization detector and gas chromatography-mass spectrometry. A total of 30 volatile constituents were detected, which represented 2.31 mg kg−1 of the fruit. The composition of the volatile constituents of the fruit included 12 ketones (27.5% of the total volatile composition), seven terpenes (64.8%), four esters (4.1%), four alcohols (2.2%), two aldehydes (1.1%), and a sulfur compound (0.4%). The major compounds were (E)-β-caryophyllene (56.3% of the total volatile composition), with lesser amounts of 3-hydroxy-2-butanone (6.1%), 2-pentanone (5.6%), and (E)-3-penten-2-one (5.6%). By application of odor activity values (OAVs), six constituents were considered as aroma-active volatiles, of which the most important were (E)-3-penten-2-one, (E)-β-caryophyllene, methional, 3-methylbutanal, 3-heptanone, butanal, and 3-hexanone.