Volatile profile of soursop (Annona muricata L.) using HS-SPME-GC/MS

Abstract

The aroma is one of the most appreciated sensorial attributes of fruit and one of the decisive factors in choosing a food. The flavor industry has grown significantly in recent years and the consumer's desire for new essences has given rise to the development of products from non-conventional fruits. The soursop (Annona muricata L.) is an important tropical fruit known to have a pleasant aroma and distinctive flavor. The objective of this work was to capture the volatiles from soursop pulp using solid phase microextraction (SPME) with the fibers 85 μm CAR/PDMS (carboxen/polydimethylsiloxane), 65 μm PDMS/DVB (polydimethylsiloxane/ divinylbenzene) and 50/30 μm DVB/CAR/PDMS (divinylbenzene/carboxen/ polydimethylsiloxane). The separation of volatile compounds was performed by GC-MS equipped with a nonpolar column (DB5-MS 30 m × 0.25 mm × 0,25 μm), and identified by comparing the mass spectra of the compounds of the samples with NIST (National Institute of Standards & Technology) and by comparison of the linear retention index (LRI). A total of 47 volatile compounds were identified with SPME technique, including 26 esters, 9 terpenes, 4 aldehydes, 1 alcohol, 2 aromatic hydrocarbons, 2 alkanes and 3 unidentified. Among the tested fiber which extracted more number of compounds was PDMS/DVB with a total of 39 compounds, and compounds with greater total area were the methyl hexanoate (39.19%), trans-2-methylhexanoate (25.23%), methyl butanoate (15.35%), trans-2-methyl-butenoate (4.41%) and trans-2-methyl octenoate (2.54%).