Volatile Constituents of Jambolan (Syzygium cumini L.) Fruits at Three Maturation Stages and Optimization of HS-SPME GC-MS Method Using a Central Composite Design

Abstract

The volatile compounds of jambolan (Syzygium cumini L.) fruit were determined at three different maturity stages (unripe, half-ripe, and ripe) by headspace solid-phase microextraction (HS-SPME)–gas chromatography-mass spectrometry (GC-MS) technique using five different fibers (Fused silica PDMS/DVB, DVB/CAR/PDMS, PEG, Stable flex PDMS/DVB, and PDMS). The optimal extraction conditions were evaluated using different variables such as adsorption temperature (minimum 25 °C, maximum 55 °C), salt quantity (minimum 0, maximum 30.0%), and extraction time (min 10, max 30 min). The major classes of compounds identified were ester, terpene, alcohol, aldehyde, and carboxylic acid. Ninety volatile compounds with characteristics aroma attributes were identified, and the primary compounds linked with development of characteristics aroma of ripe jambolan fruit pulp were trans-β-ocimene, β-ocimene, caryophyllene, humulene, D-α-pinene, L-β-pinene, β-pinene, D-limonene, α-terpineol, neo-allo-ocimene, 2-hexenal (E), δ-cadinene, 3-hexen-1-ol, (Z) β-linalool, terpinolene, eremophilene, valencene, 1-hexanol, longipinene, γ-terpinene, γ-muurolene, endo-borneol, o-cymene, nonanal, terpinen-4-ol, β-terpineol, α-muurolene, fenchol, α-fenchene, β-thujene, benzaldehyde, (E)-2-hexenal, β-cadinene, and decanal.