Abstract
ABSTRACTLucuma (Pouteria lucuma) is an important exportation fruit in Peru. In this work, the odour-active volatile changes during fruit ripening were studied by using a sensomics approach (GC-O in combination with GC-MS analyses). The volatile compound extracts from unripe and ripe fruits were obtained by solvent-assisted flavour extraction (SAFE) with dichloromethane. By application of the aroma extract dilution analysis (AEDA) on the ripe fruit extract, 16 odour-active compounds were detected as responsible of sweet, green, and rancid odour-notes, characteristics of this fruit. Based on odour activity value (OAV) calculation, 2,3-butanedione, methional, (Z)-3-hexenal, (E)-2-hexenal, (Z)-β-ocimene, and 3-methyl butanoic acid were identified as key-aroma compounds in this fruit. These compounds were also quantitated in the unripe fruit SAFE extract finding that their amount increased with during the ripening, such contributing to the development of characteristic odour notes.
Highlights
Lucuma (Pouteria lucuma) is a tropical fruit belonging to Sapotaceae family (Figure 1) and is widespread in the western South America
Pouteria lucuma fruits are climacteric that allows them to mature after harvesting, meaning that they have a living breathing system
The odour-active volatiles of P. lucuma fruit were identified, suggesting that green, sweet, and rancid odour-notes are predominant in this fruit
Summary
Lucuma (Pouteria lucuma) is a tropical fruit belonging to Sapotaceae family (Figure 1) and is widespread in the western South America. Peru is one of the main producers and exporters worldwide (SIICEX, 2019), because its different microclimates allow to have fruit throughout all year This fruit is usually cultivated from 1500 to 3000 m above sea level, with a temperature range of 8–27°C and a relative humidity value of 80–90%. Pouteria lucuma fruit has a low-moisture content (56.0–72.3% during consumption maturity stage) compared to other fruits; in contrast, protein content is high, varying from 1.5 to 3.3% (Erazo, Escobar, Olaeta, & Undurraga, 1999) This fruit is rich in carotenoids; minerals, such as, calcium, phosphorus, and iron (Ministerio de Salud del Perú, 2009); as well as vitamins such as, thiamine, riboflavin, niacin and large amount of vitamin C (0.14–1.07 mg/100 g dry matter) (Fuentealba et al, 2016; Yahia & Gutierrez-Orozco, 2011). Lucuma pulp is the main presentation to export this fruit, which stimulates the development of processing technologies to preserve its properties
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