Abstract
ABSTRACTThe aroma-active compounds present in tree ripened fruits of ciruela (Spondias purpurea L.) cultivars Chi abal, Campech abal, and Ek abal were isolated by means of simultaneous distillation solvent extraction and solid-phase microextraction and analyzed by gas chromatography-mass spectrometry. Application of odor activity values (OAV) afforded 22 compounds in higher amounts than their threshold concentrations (OAVs >1). Results of the identification experiments in combination with the OAVs suggested that methyl 3-methylbutanoate, ethyl butanoate, ethyl 2-methylbutanoate, ethyl 3-methylbutanoate, ethyl hexanoate, hexyl acetate, with fruity odor notes; (E)-2-hexenal, (Z)-3-hexen-1-ol, (E)-2-hexen-1-ol, 1-hexanol, and (Z)-3-hexenyl acetate, with grassy odor notes, and limonene (citrus-like) were the potentially important common odorants in all ciruela cultivars. Clear differences in the OAVs of some odorants between each of the cultivars suggested that they contributed to the unique sensory profiles of the individual cultivars.
Highlights
The genus Spondias comprises 17 species, including 7 taxa in the Neotropics and 10 species in the Asian tropics.[1]
The aim of the present work was to characterize the aroma of three varieties of ciruela cultivars utilizing simultaneous distillation-solvent extraction and solid-phase microextraction coupled with Gas Chromatography-Mass Spectrometry (GC-MS) and the use of odor activity values in order to identify volatile compounds with olfactive impact
A total of 119 volatile compounds were detected by GC-MS by means of two different isolation methods (SDE and HS-solid-phase microextraction (SPME)) in the three varieties; 105 of them were positively identified (Table 2)
Summary
The genus Spondias comprises 17 species, including 7 taxa in the Neotropics and 10 species in the Asian tropics.[1] Spondias purpurea L., Anacardiaceae is one of three Spondias species native to Mexico and Central America.[2] It is known as ciruela mexicana, jocote, siriguela, and red mombin.[2,3,4,5,6] The fruits are highly variable in color and may be purple, dark- or bright-red, orange, yellow, or red-andyellow. The strained juice of cooked fruits yields an excellent jelly and is used for making wine and vinegar.[7]
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