Identification and sensory analysis of volatile constituents of babaco fruit (Carica pentagona heilborn)

Abstract

The volatile constituents of babaco fruit (Curicu penfagonu Heilborn) were investigated. Two different methods of isolation of the volatiles were employed: (a) reduced pressure steam distillation followed by dichloromethane extraction: (b) direct extraction of filtered babaco pulp with diethyl ether. HPLC fractionation of the extracts was carried out. The extracts were analysed by dual capillary gas chromatography and combined capillary GC-MS. The identified volatiles included 9 hydrocarbons, 20 alcohols, 9 carbonyls, 9 acids, 60 esters, 3 lactones, 2 sulphur and 7 miscellaneous components. Quantitative analysis of the major components (butan-1-01 and hexan-1-01) showed similar results for the two isolation methods. Combined GC-sensory analysis was carried out: of the 21 main odours detected, 18 were tentatively assessed by linear retention index comparison with authentic chemical standards. The aroma of babaco appears to be due to the collective effect of a number of components.

Occurrence, Sensory Impact, Formation, and Fate of Damascenone in Grapes, Wines, and Other Foods and Beverages

“…It was reported as a component of a heated, but not unheated, mandarin juice . Similarly, it was observed in reduced pressure steam distillates of fresh babaco fruit, but not in diethyl ether extracts of fresh babaco pulp, and in reconstituted grapefruit concentrate, but not in fresh grapefruit juice . Damascenone was assessed as one of the most important volatile components of tomato paste samples in which it was found at an average concentration of 14 μg/kg, >10 times that in fresh tomatoes .…”

Commiphora wildii Merxm. Essential Oil: Natural Heptane Source and Co-Product Valorization

“…Data treatment was performed using MSD ChemStation (E02.02) software, Agilent Technologies. The identification of compounds involved a comparison of mass spectra with those recorded by internal or commercial mass-spectral libraries (Flora, NIST and Wiley), as well as comparison of linear retention indices (LRI) with those available in the literature (NIST, ESO) and articles for data missing from databases mentioned above [ 2 , 43 , 44 , 45 , 46 , 47 , 48 , 49 , 50 ]. Retention indices (RI) were calculated using a formula according to van Den Dool and Kratz [ 51 ] and according to the retention times of standard n-alkanes C6-C27 homemade mixture.…”

Ribes Production in North America: Past, Present, and Future

“…Shaw et al (1985) identified 32 chemical components in babaco fruit using gas chromatography (GC) and GC-mass spectroscopy (GC-MS) and suggested ethylbutanoate and ethyl hexanoate as important contributors to the unique flavor. Barbeni et al (1990) used GC and GC-MS to identify 9 hydrocarbons, 20 alcohols, 9 carbonyls, 9 acids, 60 esters, 3 lactones, 2 sulfur compounds, and 7 miscellaneous components in the fruit. They listed butan-1-ol and hexan-1-ol as the two major components, but suggested aroma and flavor were a collective effect of many compounds.…”