Evaluation of the chemical, sensory and volatile composition of sapota-do-Solimões pulp at different ripening stages

Abstract

The aim of this study was to evaluate sapota-do-Solimões (Quararibea cordata Vischer) during ripening, verifying physical, chemical and sensory parameters, bioactive and volatile compounds. The pulps were obtained from fruits from the city of Tefé, AM, Brazil and collected at three different ripening stages: unripe (U); ripe collected from the tree (R); and ripe collected from the ground (RG). The biometric and quality parameters, total carotenoids, total phenolic compounds, chemical composition, fatty acids and volatile profiles were analyzed. The sapota-do-Solimões fruits showed positive correlation with evolution of ripened stage of the variables water activity (0.977-0.996), pH (6.53-7.04), soluble solids (8.53-12.65%), total sugars (4.26-7.98%), reducing sugars (0.99-3.14%), non-reducing sugars (3.11-4.60%) and total carotenoids (0.67-1.24 μg/g). Longitudinal and transversal diameters and fruit mass were higher in RG compared with the other ripening stages. The lipids contents increased from 0.16% for U to 0.30% for RG. The palmitic (47.1-86.4), stearic (3.1-5.9), oleic (44.4-131.1) and vaccenic (25.3-37.7) increased while palmitoleic (16.4-10.0) and linoleic (6.6-3.5) decreased. A total of 86 volatile compounds were identified, of which 57 were found in U fruits, 54 in R fruits and 68 in RG fruits. The classes most relevant found were alcohols, aldehydes, esters, ketones, furans and terpenes. An increase in the terpenes (0.4-5.6%) from U fruit to RG fruit showed potentials odoriferous characteristics, as well the increased furans (2.3-20.9%) from U fruit to RG fruit that characterized a sweet and fruity aroma. Consumers didn't detect differences in sensory attributes of the analyzed R and RG fruits. The data showed that the chemical and volatile composition of the fruit was influenced by the ripening stage of the pulp. This is the first time that a study about ripening in sapota-do-Solimões has been reported.

Non‐thermal pretreatment affects Ginkgo biloba L. seed's product qualities, sensory, and physicochemical properties

“…The OS + V and US were below the threshold (≤70) for texture, odor, and taste, and based on Monteiro et al. (2018) hypothesis (IA ≥ 70%), they had a low acceptance. The taste results had the lowest score for all the attributes, which correlates with the 7‐point hedonic score (Table 5).…”

“…Except for taste, the GBS products received a good IA for all parameters, based on Monteiro et al. (2018) hypothesis that an IA ≥ 70% is regarded as acceptable. ANOVA was applied to the various treatments, as shown in Table 5.…”

“…Monteiro et al. (2018) method was used with minor modifications. There were three separate consumer sessions with 50 unique consumers per session.…”

“…The acceptability index (IA) was determined using Equation (3) (Monteiro et al., 2018): $$\begin{equation}{\rm{IA}} = \left( {A/B} \right) \times 100\% \end{equation}$$…”

Mixed pulp formulations of jambolan and acerola for the foam-mat drying process

“…The total sugars showed significant differences between the pulp and formulations, but in percentages that exceed what could be attributed to the addition of the foam promoters, which must be explained by the natural variability of the mixed pulp samples. Monteiro et al (2018), studying Sapota-do-Solimões (Quararibea cordata Vischer) reported total sugar content of 4.2 g 100 -1 g, placing the samples of mixed pulp and the three formulations between common values determined in fruit pulps.…”