VOLATILE COMPOUNDS DURING THE RIPENING OF COLOMBIAN SOURSOP (<I>Annona muricata</I> L. cv. Elita)

Fruits of soursop (Annona muricata L. cv. Elita) were evaluated at different ripening stages to determine the changes in their physicochemical characteristics: total soluble solid content, percentage of acidity, pH, and ripeness index. The change in volatile compounds were determined through Headspa...

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Autores principales:	Carlos J. MÁRQUEZ C., Aleyda M. JIMÉNEZ, Coralia OSORIO, José R. CARTAGENA V.
Formato:	article
Lenguaje:	EN
Publicado:	Universidad de Antioquia 2011
Materias:	Postharvest tropical fruits Headspace-Solid Phase Microextraction gas chromatography. Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675
Acceso en línea:	https://doaj.org/article/3ed66be82b8e49d98381d99e6102060f
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spelling	oai:doaj.org-article:3ed66be82b8e49d98381d99e6102060f2021-11-19T04:13:23ZVOLATILE COMPOUNDS DURING THE RIPENING OF COLOMBIAN SOURSOP (<I>Annona muricata</I> L. cv. Elita)0121-40042145-2660https://doaj.org/article/3ed66be82b8e49d98381d99e6102060f2011-11-01T00:00:00Zhttps://revistas.udea.edu.co/index.php/vitae/article/view/10647https://doaj.org/toc/0121-4004https://doaj.org/toc/2145-2660Fruits of soursop (Annona muricata L. cv. Elita) were evaluated at different ripening stages to determine the changes in their physicochemical characteristics: total soluble solid content, percentage of acidity, pH, and ripeness index. The change in volatile compounds were determined through Headspace-Solid Phase Microextraction and subsequent Gas Chromatography-Mass Spectrometry analyses. The volatile compounds were identified through the comparison of their chromatographic and spectral properties against the ones exhibited by reference substances. The sensorial quality factors showed values that changed according to the ripening stage. It was established that the ester levels, particularly those from C6, C4, and C8 saturated and unsaturated aliphatic acids, increased with ripening. C6 aliphatic compounds, such as (Z)-3-hexenol and (Z)-3-hexenal, were observed to be the major volatile constituents in the green stage. In contrast, methyl hexanoate and methyl (E)-2-hexenoate were the main volatile in ripe, overripe and half ripe fruits. The overripe stage was characterized by an increase in the ethyl acetate, methyl butanoate and ethyl butanoate levels, and the appearance of butanoic and hexanoic aliphatic acids. These facts could be used as an indicator of the beginning of the fermentation stage and the loss of fruit sensory quality.Carlos J. MÁRQUEZ C.Aleyda M. JIMÉNEZCoralia OSORIOJosé R. CARTAGENA V.Universidad de AntioquiaarticlePostharvesttropical fruitsHeadspace-Solid Phase Microextractiongas chromatography.Food processing and manufactureTP368-456Pharmaceutical industryHD9665-9675ENVitae, Vol 18, Iss 3 (2011)
institution	DOAJ
collection	DOAJ
language	EN
topic	Postharvest tropical fruits Headspace-Solid Phase Microextraction gas chromatography. Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675
spellingShingle	Postharvest tropical fruits Headspace-Solid Phase Microextraction gas chromatography. Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675 Carlos J. MÁRQUEZ C. Aleyda M. JIMÉNEZ Coralia OSORIO José R. CARTAGENA V. VOLATILE COMPOUNDS DURING THE RIPENING OF COLOMBIAN SOURSOP (<I>Annona muricata</I> L. cv. Elita)
description	Fruits of soursop (Annona muricata L. cv. Elita) were evaluated at different ripening stages to determine the changes in their physicochemical characteristics: total soluble solid content, percentage of acidity, pH, and ripeness index. The change in volatile compounds were determined through Headspace-Solid Phase Microextraction and subsequent Gas Chromatography-Mass Spectrometry analyses. The volatile compounds were identified through the comparison of their chromatographic and spectral properties against the ones exhibited by reference substances. The sensorial quality factors showed values that changed according to the ripening stage. It was established that the ester levels, particularly those from C6, C4, and C8 saturated and unsaturated aliphatic acids, increased with ripening. C6 aliphatic compounds, such as (Z)-3-hexenol and (Z)-3-hexenal, were observed to be the major volatile constituents in the green stage. In contrast, methyl hexanoate and methyl (E)-2-hexenoate were the main volatile in ripe, overripe and half ripe fruits. The overripe stage was characterized by an increase in the ethyl acetate, methyl butanoate and ethyl butanoate levels, and the appearance of butanoic and hexanoic aliphatic acids. These facts could be used as an indicator of the beginning of the fermentation stage and the loss of fruit sensory quality.
format	article
author	Carlos J. MÁRQUEZ C. Aleyda M. JIMÉNEZ Coralia OSORIO José R. CARTAGENA V.
author_facet	Carlos J. MÁRQUEZ C. Aleyda M. JIMÉNEZ Coralia OSORIO José R. CARTAGENA V.
author_sort	Carlos J. MÁRQUEZ C.
title	VOLATILE COMPOUNDS DURING THE RIPENING OF COLOMBIAN SOURSOP (<I>Annona muricata</I> L. cv. Elita)
title_short	VOLATILE COMPOUNDS DURING THE RIPENING OF COLOMBIAN SOURSOP (<I>Annona muricata</I> L. cv. Elita)
title_full	VOLATILE COMPOUNDS DURING THE RIPENING OF COLOMBIAN SOURSOP (<I>Annona muricata</I> L. cv. Elita)
title_fullStr	VOLATILE COMPOUNDS DURING THE RIPENING OF COLOMBIAN SOURSOP (<I>Annona muricata</I> L. cv. Elita)
title_full_unstemmed	VOLATILE COMPOUNDS DURING THE RIPENING OF COLOMBIAN SOURSOP (<I>Annona muricata</I> L. cv. Elita)
title_sort	volatile compounds during the ripening of colombian soursop (<i>annona muricata</i> l. cv. elita)
publisher	Universidad de Antioquia
publishDate	2011
url	https://doaj.org/article/3ed66be82b8e49d98381d99e6102060f
work_keys_str_mv	AT carlosjmarquezc volatilecompoundsduringtheripeningofcolombiansoursopiannonamuricatailcvelita AT aleydamjimenez volatilecompoundsduringtheripeningofcolombiansoursopiannonamuricatailcvelita AT coraliaosorio volatilecompoundsduringtheripeningofcolombiansoursopiannonamuricatailcvelita AT josercartagenav volatilecompoundsduringtheripeningofcolombiansoursopiannonamuricatailcvelita
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VOLATILE COMPOUNDS DURING THE RIPENING OF COLOMBIAN SOURSOP (<I>Annona muricata</I> L. cv. Elita)

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