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Chemical Studies of Yellow Tamarillo (Solanum betaceum Cav.) Fruit Flavor by Using a Molecular Sensory Approach.
Molecules. 2016 Dec 16; 21(12)M

Abstract

The odor-active volatile compounds of yellow tamarillo fruit (S. betaceum Cav.) were identified and quantified by using a sensomics approach, combining a gentle volatile extraction (solvent-assisted flavor evaporation (SAFE)), gas chromatography-mass spectrometry (GC-MS), and sensory analyses (gas chromatography-olfactometry (GC-O) and aroma extract dilution analysis (AEDA)). The medium-term purpose of this work is to evaluate the change of odor-active volatiles during processing. Thus, (Z)-3-hexenal, hexanal, and ethyl butanoate were identified as key aroma compounds of yellow tamarillo. The C₆-aliphatic compounds, aliphatic esters, and terpenols were characterized as the volatiles responsible for the herbal-green, fruity, and fresh-mint odor notes of this variety, respectively. Additionally, one non-volatile compound contributing to the residual bitter taste of this fruit was isolated by a bioguided (taste sensory analyses) fractionation. The freeze-dried fruit was sequentially liquid-liquid partitioned with solvents of different polarity, and then the ethyl acetate fraction was submitted to size exclusion chromatography. Then, its structure was elucidated as rosmarinic acid, by using common spectroscopic methods (mass spectrometry (MS) and nuclear magnetic resonance (NMR)). The amount of rosmarinic acid was quantified as 46.17 ± 1.20 mg/100 g of dried fruit, by the external standard method. Its bitter taste threshold value was determined by using the 3AFC (alternative forced choice) method to be 37.00 ± 1.25 mg/L.

Authors+Show Affiliations

Departamento de Química, Universidad Nacional de Colombia, AA 14490 Bogotá, Colombia. jumgarciach@unal.edu.co.Departamento de Química, Universidad Nacional de Colombia, AA 14490 Bogotá, Colombia. ljprietop@unal.edu.co.Disaromas S.A., Cra 46 No. 20A-90 Bogotá, Colombia. aliriog@disaromas.com.Disaromas S.A., Cra 46 No. 20A-90 Bogotá, Colombia. malagondianam@gmail.com.Departamento de Química, Universidad Nacional de Colombia, AA 14490 Bogotá, Colombia. cosorior@unal.edu.co.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

27999263

Citation

García, Juliana María, et al. "Chemical Studies of Yellow Tamarillo (Solanum Betaceum Cav.) Fruit Flavor By Using a Molecular Sensory Approach." Molecules (Basel, Switzerland), vol. 21, no. 12, 2016.
García JM, Prieto LJ, Guevara A, et al. Chemical Studies of Yellow Tamarillo (Solanum betaceum Cav.) Fruit Flavor by Using a Molecular Sensory Approach. Molecules. 2016;21(12).
García, J. M., Prieto, L. J., Guevara, A., Malagon, D., & Osorio, C. (2016). Chemical Studies of Yellow Tamarillo (Solanum betaceum Cav.) Fruit Flavor by Using a Molecular Sensory Approach. Molecules (Basel, Switzerland), 21(12). https://doi.org/10.3390/molecules21121729
García JM, et al. Chemical Studies of Yellow Tamarillo (Solanum Betaceum Cav.) Fruit Flavor By Using a Molecular Sensory Approach. Molecules. 2016 Dec 16;21(12) PubMed PMID: 27999263.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Chemical Studies of Yellow Tamarillo (Solanum betaceum Cav.) Fruit Flavor by Using a Molecular Sensory Approach. AU - García,Juliana María, AU - Prieto,Laura Juliana, AU - Guevara,Alirio, AU - Malagon,Diana, AU - Osorio,Coralia, Y1 - 2016/12/16/ PY - 2016/11/06/received PY - 2016/12/12/revised PY - 2016/12/13/accepted PY - 2016/12/22/entrez PY - 2016/12/22/pubmed PY - 2017/3/31/medline KW - AEDA KW - aroma KW - bitterness KW - rosmarinic acid KW - taste KW - tree tomato JF - Molecules (Basel, Switzerland) JO - Molecules VL - 21 IS - 12 N2 - The odor-active volatile compounds of yellow tamarillo fruit (S. betaceum Cav.) were identified and quantified by using a sensomics approach, combining a gentle volatile extraction (solvent-assisted flavor evaporation (SAFE)), gas chromatography-mass spectrometry (GC-MS), and sensory analyses (gas chromatography-olfactometry (GC-O) and aroma extract dilution analysis (AEDA)). The medium-term purpose of this work is to evaluate the change of odor-active volatiles during processing. Thus, (Z)-3-hexenal, hexanal, and ethyl butanoate were identified as key aroma compounds of yellow tamarillo. The C₆-aliphatic compounds, aliphatic esters, and terpenols were characterized as the volatiles responsible for the herbal-green, fruity, and fresh-mint odor notes of this variety, respectively. Additionally, one non-volatile compound contributing to the residual bitter taste of this fruit was isolated by a bioguided (taste sensory analyses) fractionation. The freeze-dried fruit was sequentially liquid-liquid partitioned with solvents of different polarity, and then the ethyl acetate fraction was submitted to size exclusion chromatography. Then, its structure was elucidated as rosmarinic acid, by using common spectroscopic methods (mass spectrometry (MS) and nuclear magnetic resonance (NMR)). The amount of rosmarinic acid was quantified as 46.17 ± 1.20 mg/100 g of dried fruit, by the external standard method. Its bitter taste threshold value was determined by using the 3AFC (alternative forced choice) method to be 37.00 ± 1.25 mg/L. SN - 1420-3049 UR - https://www.unboundmedicine.com/medline/citation/27999263/Chemical_Studies_of_Yellow_Tamarillo__Solanum_betaceum_Cav___Fruit_Flavor_by_Using_a_Molecular_Sensory_Approach_ DB - PRIME DP - Unbound Medicine ER -