Abstract
Head-space volatiles of the edible pulp of the mobola plum (Parinari curatellifolia) were extracted using solid phase microextraction (SPME), and their identities determined by GC–FID and GC–MS systems. The SPME method extracted eleven major compounds accounting for 99.0% of the volatile constituents. The volatiles were ethyl butyrate, 28.7%; ethyl isovalerate, 19.3%; ethyl valerate, 12.4%; ethyl hexanoate, 3.7%; ethyl benzoate, 2.5%; isoamyl isovalerate, 0.3%; phenol, 10.5%; α-bergamotene, 1.1%; β-farnesene, 3.0%; 2,6-diterbutyl-4-methyl-phenol, 3.1% and phenylacetonitrile, 14.4%. Thus, the valerate and butyrate esters are the most abundant volatiles in the head-space of the edible pulp of the ripe fruit using the SPME method. The compounds, ethyl isovalerate, ethyl valerate, isoamyl isovalerate, phenol, 2,6-diterbutyl-4-methyl-phenol, phenylacetonitrile, α-bergamotene and β-farnesene were identified for the first time in the head-space of this fruit.
Highlights
Indigenous fruit trees contribute to the food and nutritional requirements of people in subSaharan Africa by providing essential nutrients such as vitamins and minerals (Chirwa and Akinnifesi, 2008)
Joulain et al (2004) isolated 88 volatile flavour components from the P. curatellifolia obtained from Venda, South Africa using a vacuum headspace concentration method, which was coupled to hyphenated gas chromatographic mass-spectrometric techniques
This paper presents the identity and relative abundance of flavour compounds extracted from the head-space of mobola plum using solid phase microextraction (SPME)
Summary
Food Science Department, Chinhoyi University of Technology, P. Highlights Ø Headspace volatiles of Parinari curatellifolia (mobola plum) from Malawi have been identified. Ø Extraction was done using SPME and identification was done using GC and GC-MS. Ø The major compound identified was ethyl butyrate (28.7%)
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