Chemical Studies of Yellow Tamarillo (Solanum betaceum Cav.) Fruit Flavor by Using a Molecular Sensory Approach

Abstract

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 C 6 -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.

Volatile Components and Preliminary Antibacterial Activity of Tamarillo (Solanum betaceum Cav.)

“…Solvent extraction (water, dichloromethane, and/or a mixture of pentane-dichloromethane) followed by drying to concentrate aroma compounds has been used to study volatiles in tamarillo [ 7 , 8 , 18 ]. Du and Qian [ 19 ] noted that dichloromethane had a poor elution power for some of the VCs, including furaneol, which contributes significantly to the aroma of tamarillo.…”

“…They normally contribute to fruity notes with 4-hydroxy-4-methyl-2-pentanone and 3,5-dihydroxy-2-methyl-4H-pyran-4-one being the most abundant ketone in peel and pulp samples, respectively ( Table 2 ). Some ketone volatiles are important contributors to tamarillo aroma and flavor [ 6 , 7 , 8 , 18 ]. Pulp had a higher concentration of maltol and a derivative of maltol (3,5-dihydroxy-2-methyl-4H-pyran-4-one or 5-hydroxymaltol) than peel.…”

Solanum Betaceum Improves Cognitive Function by Decreasing N-Methyl-D-Aspartate on Alzheimer Rats Model

“…The commonly used of other names are "tomate de palo," tree tomato, and "tomate de árbol." This fruits belongs to the Solanaceae family and Solanum genus (Bohs, 1995) [18,[20][21][22]. S. betaceum has known as ovoid-or egg-shaped fruits with a glossy, thin and various color of the skin such as reddish-brown, purple-red, golden yellow, and orangered to cream-yellow.…”

“…S. betaceum has orange pulp, dark red seed with sour and bland taste. The pigment of S. betaceum has been published, such as carotenoids and ACN [20,23,24]. S. betaceum has divided into two until four types which are distinguished according to their skin colour: Purplered (often divided into purple and red) and yellow (often divided into amber and gold).…”

Lignans in Spirits: Chemical Diversity, Quantification, and Sensory Impact of (±)-Lyoniresinol

“…The detection threshold of lyoniresinol was determined using the 3AFC (three-alternative forced choice) method [38,39]. Solutions of (±)-lyoniresinol at various concentrations were prepared according to a geometric progression with a ratio of 2, and presented in 3AFC tests.…”