Changes in the Volatile Compounds and in the Chemical and Physical Properties of Snake Fruit (Salacca edulis Reinw) Cv. Pondoh during Maturation

Abstract

During the maturation of snake fruit (Salacca edulis Reinw) Pondoh, the contents of sucrose, glucose, fructose, and volatile compounds changed drastically. The glucose, fructose, and volatile compounds contents showed their maximum levels at the end of maturation; however, the sucrose content decreased. During maturation, the flesh firmness tended to increase; however, at the end of maturation (6 months), the flesh became soft. The major volatile aroma in solvent-assisted flavor evaporation (SAFE) and solvent extracts were identified to be methyl esters of butanoic acids, 2-methylbutanoic acids, hexanoic acids, pentanoic acids, and the corresponding carboxylic acids. Furaneol (4-hydroxy-2,5-dimethyl-3(2H)-furanone) was also identified as a minor aroma constituent in the SAFE residue. The methyl esters were found to increase dramatically during stages 4-6 (5-6 months after the pollination) to exceed the amounts of carboxylic acids, whereas the acid amount increased gradually until stage 5 (5.5 months after the pollination) to reach the maximum at stage 6 (6 months after the pollination).

Maturity discrimination of snake fruit (Salacca edulis Reinw.) cv. Pondoh based on volatiles analysis using an electronic nose device equipped with a sensor array and fingerprint mass spectrometry

“…However, very few nonnative consumers accept the fruit, due to its unpleasant aroma. We have shown in a previous report 1 that snake fruit releases methyl esters of short-chain carboxylic acids as abundant constituents (ca. 68% of total volatile compounds).…”

“…1,12,13 Ground sample (5 g) was added to 50 ml n-pentane in an Erlenmeyer flask covered with a watch glass and heated in a microwave oven (Hitachi MRO-1500, 2450 MHz, 950 W) for 1 min, then filtered through anhydrous Na 2 SO 4 . This extraction was conducted twice.…”

“…1 Traditionally, food flavor is analysed through sensory profiling by a trained panel, by gas chromatography (GC) or GC-mass spectrometry (MS). Although this has led to identification of several new odoriferous compounds, the process is time consuming and less reliable, due to nonuniformity of assessment conditions.…”

Validation and quantitative analysis of cadmium, chromium, copper, nickel, and lead in snake fruit by Inductively Coupled Plasma-Atomic Emission Spectroscopy

“…Snake fruit (Salacca zalacca), also locally in Indonesia known as "salak", is one of the favourite fruits for Indonesian people. "Pondoh" cultivar which originally grown in Yogyakarta province is the most popular snake fruit cultivar due to its high aroma intensity and sweetness (Supriyadi et al, 2002). Snake fruit contains various nutritional compounds such as fibers, proteins, fats, and carbohydrates and possesses high level of antioxidant (Goristein et al, 2009).…”

Effect of Drying Method on Proximate Content, Physical Properties and Antioxidant Activities of Powder Gading, Manggala, and Lumut Snake Fruit Kernel

“…Snake fruit has edible portion around 56-65% and the rest is waste in the form of peel and kernel. Snake fruit kernel has portion 25-30% while peel around 10-14% of total weight (Supriyadi et al, 2002). Based on the comparison of the amount, snake fruit kernel has greater potential to utilized rather than peel.…”