VOLATILE COMPOUNDS IN UMBU (SPONDIAS TUBEROSA ARRUDA CÂMARA) FRUITS DURING MATURATION

Abstract

The determination of aroma compounds in food products is quite complex as most of the volatile compounds responsible for characteristic aroma are present in very small concentrations (mostly in the range of ppm or ppb). However, with the modern instrumental techniques of gas chromatography and mass spectrometry, this objective is being achieved. The umbu fruit is very much appreciated in the north and northeast region of Brazil mainly because of its refreshing and a little acidic flavor. There is no report on changes in volatiles composition during maturation of the fruit. It was therefore the objective of this work to determine the volatiles constituents in half ripe and ripe stages of umbu fruit. The volatile compounds were extracted through a simultaneous solvent distillation and extraction process by using 100 g of pulp of ripe umbu fruit diluted with 100 ml of water which was extracted with 20 ml of n-hexane for 80 min in Likens and Nickerson's apparatus. Volatile compounds were analyzed in a system of high resolution gas chromatograph coupled with mass spectrometer (GC-MS). Identification of volatile components was achieved when the mass spectrum and retention index data of the identified compound matched with that of the authentic standard run under identical conditions. A total of 148 and 159 volatile compounds were detected in half ripe and ripe fruit pulp, respectively. The principal volatile compounds identified in the ripe umbu fruit pulp were limonene, 1-heptanol, 2-pentanol, 3-hexanol, 1-nonanol, 2-octanol; 2-nonanol, 2,2-dimethyl 4-octenal, 3-methylethyl 2-butanoate, butyl benzoate, 3-allyl cyclohexene, 2-acetyl furan, 1-penten-3-one, 3-hexanone, 5-methyl furfural, 2-hexyl furan, β-caryophyllene and methyl-pyrazine.