No abstract

Pouteria sapota is a tropical fruit that is commonly found in central and north part of South America where is widely consumed by its biofunctional properties. The aroma active volatile compounds of Pouteria sapota fruit were studied by using the molecular sensory approach, which includes a SAFE (Solvent Assisted Flavor Evaporation) distillation to get a volatile extract that resembles the fruit aroma, and the combination of GC-O (Gas Chromatography coupled to Olfactometry) with GC-MS analyses to identify odour-active compounds. By AEDA (Aroma Extract Dilution Analysis), b-damascenone, furaneol, linalool, (Z)-3-hexenal, and benzaldehyde, were identified as key aroma compounds in this fruit.