Publicación:
Chemical characterization of odour-active volatile compounds during lucuma (Pouteria lucuma) fruit ripening [Caracterización química de los compuestos activos olfativamente durante la maduración de la fruta de lucuma (Pouteria lucuma)]

Página de artículo simple
dc.contributor.author Inga M. es_PE
dc.contributor.author García J.M. es_PE
dc.contributor.author Aguilar-Galvez A. es_PE
dc.contributor.author Campos D. es_PE
dc.contributor.author Osorio C. es_PE
dc.date.accessioned 2024-05-30T23:13:38Z
dc.date.available 2024-05-30T23:13:38Z
dc.date.issued 2019
dc.description.abstract Lucuma (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)-?-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. © 2019, © 2019 The Author(s). Published with license by Taylor & Francis Group, LLC.
dc.description.sponsorship Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica - Concytec
dc.identifier.doi https://doi.org/10.1080/19476337.2019.1593248
dc.identifier.scopus 2-s2.0-85075102653
dc.identifier.uri https://hdl.handle.net/20.500.12390/2738
dc.language.iso eng
dc.publisher Taylor and Francis Ltd.
dc.relation.ispartof CYTA - Journal of Food
dc.rights info:eu-repo/semantics/openAccess
dc.rights.uri https://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subject Sapotaceae
dc.subject AEDA es_PE
dc.subject GC-MS es_PE
dc.subject GC-O es_PE
dc.subject SAFE es_PE
dc.subject.ocde http://purl.org/pe-repo/ocde/ford#1.04.01
dc.title Chemical characterization of odour-active volatile compounds during lucuma (Pouteria lucuma) fruit ripening [Caracterización química de los compuestos activos olfativamente durante la maduración de la fruta de lucuma (Pouteria lucuma)]
dc.type info:eu-repo/semantics/article
dspace.entity.type Publication
Archivos
Colecciones
1.1 Eventos institucionales
 6.1 Proyectos de investigación científica