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Volatilome study of the feijoa fruit [Acca sellowiana (O. Berg) Burret.] with headspace solid phase microextraction and gas chromatography coupled with mass spectrometry.
Food Chem. 2020 Oct 30; 328:127109.FC

Abstract

Feijoa is a subtropical bush of the Myrtaceae family. It has unique fruit with organoleptic properties that make it an exotic fruit. Head space solid phase microextraction (HS-SPME) with a 65 µm divinylbenzene/polydimethylsiloxane (DVB/PDMS) fiber and gas chromatography coupled to mass spectrophotometry (GC-MS) was used to study the volatile fraction of feijoa fruit cultured in Caldas, Colombia. The profile analyzed included 134 volatile organic compounds (VOCs). 127 VOCs were classified based on the functional group using the spectral and structural networks correlation analysis. Methyl, ethyl and (Z)-3-hexenyl benzoate with 50% of the volatile composition, were the main compounds. Biosynthesis of the volatilome of feijoa fruit was associated with five main metabolic pathways. This study represents the first analysis of feijoa fruit commercialized in the region. This is an innovator view in elucidation of metabolic pathways that represent the biochemistry of the aroma of this fruit.

Authors+Show Affiliations

Grupo de Investigación en Cromatografía y Técnicas Afines, Departamento de Química, Facultad de Ciencias Exactas y Naturales, Colombia; Universidad de Caldas, Cll 65 #26-10, Manizales (Caldas), Colombia. Electronic address: andbaenap@gmail.com.Facultad de Ciencias de la Salud, Universidad Libre, Pereira. Electronic address: linam.londonog@unilibre.edu.co.Grupo de Investigación en Cromatografía y Técnicas Afines, Departamento de Química, Facultad de Ciencias Exactas y Naturales, Colombia; Universidad de Caldas, Cll 65 #26-10, Manizales (Caldas), Colombia. Electronic address: gtaborda@ucaldas.edu.co.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

32454261

Citation

Baena-Pedroza, Andres, et al. "Volatilome Study of the Feijoa Fruit [Acca Sellowiana (O. Berg) Burret.] With Headspace Solid Phase Microextraction and Gas Chromatography Coupled With Mass Spectrometry." Food Chemistry, vol. 328, 2020, p. 127109.
Baena-Pedroza A, Londoño-Giraldo LM, Taborda-Ocampo G. Volatilome study of the feijoa fruit [Acca sellowiana (O. Berg) Burret.] with headspace solid phase microextraction and gas chromatography coupled with mass spectrometry. Food Chem. 2020;328:127109.
Baena-Pedroza, A., Londoño-Giraldo, L. M., & Taborda-Ocampo, G. (2020). Volatilome study of the feijoa fruit [Acca sellowiana (O. Berg) Burret.] with headspace solid phase microextraction and gas chromatography coupled with mass spectrometry. Food Chemistry, 328, 127109. https://doi.org/10.1016/j.foodchem.2020.127109
Baena-Pedroza A, Londoño-Giraldo LM, Taborda-Ocampo G. Volatilome Study of the Feijoa Fruit [Acca Sellowiana (O. Berg) Burret.] With Headspace Solid Phase Microextraction and Gas Chromatography Coupled With Mass Spectrometry. Food Chem. 2020 Oct 30;328:127109. PubMed PMID: 32454261.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Volatilome study of the feijoa fruit [Acca sellowiana (O. Berg) Burret.] with headspace solid phase microextraction and gas chromatography coupled with mass spectrometry. AU - Baena-Pedroza,Andres, AU - Londoño-Giraldo,Lina M, AU - Taborda-Ocampo,Gonzalo, Y1 - 2020/05/21/ PY - 2020/01/26/received PY - 2020/05/03/revised PY - 2020/05/19/accepted PY - 2020/5/27/pubmed PY - 2020/9/10/medline PY - 2020/5/27/entrez KW - (E)-2-hexenal (PubChem CID: 5281168) KW - (Z)-3-hexenal (PubChem CID: 643941) KW - (Z)-3-hexenyl benzoate (PubChem CID: 5367706) KW - Acca sellowiana KW - Aroma KW - Ethyl benzoate (PubChem CID: 7165) KW - Ethyl hexanoate (PubChem CID: 31265) KW - Geraniol (PubChem CID: 637566) KW - Guava KW - Hexanal (PubChem CID: 6184) KW - Linalool (PubChem CID: 6549) KW - Methyl benzoate (PubChem CID: 7150) KW - Methyl geranoato (PubChem CID: 5365910) KW - VOCs KW - Volatilome SP - 127109 EP - 127109 JF - Food chemistry JO - Food Chem VL - 328 N2 - Feijoa is a subtropical bush of the Myrtaceae family. It has unique fruit with organoleptic properties that make it an exotic fruit. Head space solid phase microextraction (HS-SPME) with a 65 µm divinylbenzene/polydimethylsiloxane (DVB/PDMS) fiber and gas chromatography coupled to mass spectrophotometry (GC-MS) was used to study the volatile fraction of feijoa fruit cultured in Caldas, Colombia. The profile analyzed included 134 volatile organic compounds (VOCs). 127 VOCs were classified based on the functional group using the spectral and structural networks correlation analysis. Methyl, ethyl and (Z)-3-hexenyl benzoate with 50% of the volatile composition, were the main compounds. Biosynthesis of the volatilome of feijoa fruit was associated with five main metabolic pathways. This study represents the first analysis of feijoa fruit commercialized in the region. This is an innovator view in elucidation of metabolic pathways that represent the biochemistry of the aroma of this fruit. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/32454261/Volatilome_study_of_the_feijoa_fruit_[Acca_sellowiana__O__Berg__Burret_]_with_headspace_solid_phase_microextraction_and_gas_chromatography_coupled_with_mass_spectrometry_ DB - PRIME DP - Unbound Medicine ER -