Volatile constituents from tamarillo (<i>Cyphomandra betacea Sendtn.</i>) fruit

Torrado, Armando Aguilera; Suárez, M.; Duque, Carmenza; Krajewski, Doris; Neugebauer, Wolfgang; Schreier, Peter

doi:10.1002/ffj.2730100603

Cited by 28 publications

(19 citation statements)

References 17 publications

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“…16 For both methyl 3-hydroxybutanoate and linalool a high variation of enantiodistributions has been described previously. 17,18 As to the -lactones, the exclusive occurrence of the (R)-enantiomer ofdodecalactone in plant tissues is well documented. 15 For -decalactone, however, various enantiodistributions have been found, whereas higher amounts of the (S)-form of -nonalactone from plant origin are rather scarce.…”

Section: Resultsmentioning

confidence: 98%

Cactus pear (Opuntia ficus indica) flavour constituents—chiral evaluation (MDGC–MS) and isotope ratio (HRGC–IRMS) analysis

Weckerle¹,

Bastl-Borrmann²,

Richling³

et al. 2001

Flavour & Fragrance J

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Among the volatiles isolated by solvent extraction from cactus pear fruit (Opuntia ficus indica) and identified by HRGC-MS, selected chiral and achiral constituents were characterized by enantiodifferentiation and 13 C/ 12 C isotope ratio analysis, using multidimensional gas chromatography-mass spectrometry (MDGC-MS) and on-line gas chromatography-combustion isotope ratio mass spectrometry (HRGC-C-IRMS), respectively. While the enantiodistributions determined for methyl 2-methylbutanoate (98 : 2%, S : R), methyl 3-hydroxybutanoate (73 : 27%, R : S), 1-phenyl-ethanol (74 : 26%, R : S), linalool (68 : 32%, R : S), -nonalactone (65 : 35%, S : R), -deca-lactone (79 : 21%, R : S) and -dodecalactone (>99% R) can be discussed in relation to data previously provided for these compounds from various plant origins, the υ 13 C values of 22.0‰, 21.8‰, 19.1‰ and 20.9‰, measured for 1-hexanol, E-2-hexenol, E-2-nonenol and E,Z-2,6-nonadienol, respectively, are clear-cut indicators for their origin from plants with Crassulaceae acid metabolism (CAM), and thus may helpful for authenticity evaluations.

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Section: Resultsmentioning

confidence: 98%

Cactus pear (Opuntia ficus indica) flavour constituents—chiral evaluation (MDGC–MS) and isotope ratio (HRGC–IRMS) analysis

Weckerle¹,

Bastl-Borrmann²,

Richling³

et al. 2001

Flavour & Fragrance J

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“…Concentrations of methyl butanoate, methyl hexanoate, methyl octanoate, and (Z)-3-hexen-1-ol were not different between fresh and freeze-dried tamarillo ( P > 0.05). Ethyl butanoate, ethyl hexanoate, methyl butanoate, methyl hexanoate, methyl octanoate nonanal, and (Z)-3-hexen-1-ol have been previously reported as the major volatiles of fresh tamarillos ( Table 1 ) [ 6 , 7 , 8 ].…”

Section: Resultsmentioning

confidence: 99%

“…Determination of volatile composition could explain various impacts of VCs on the aroma and aroma of food as well as the degree of acceptance of fruit by consumers. Dependent on the country of origin and cultivar, variations in volatile composition of mainly the mesocarp and endocarp components of fresh tamarillo pulp have been reported [ 6 , 7 , 8 ]. Freeze-drying is the most common nonthermal preservation technique for heat-sensitive fruit and vegetables [ 9 ] that enables maintenance of flavor volatiles [ 9 ], bioactivity, color, and nutrients [ 10 ] compared to conventional thermal processing methods.…”

Section: Introductionmentioning

confidence: 99%

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

Diep

Yoo

Pook

et al. 2021

Foods

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Tamarillo is a nutrient-dense fruit with a unique aroma from its volatile compounds (VCs). In this study, we aimed to compare the volatile profiles: (i) of fresh and freeze-dried tamarillo; (ii) detected using Thermal Desorption–Gas Chromatography–Mass Spectrometry (TD–GC–MS) and Solid-Phase MicroExtraction–Gas Chromatography-Mass Spectrometry (SPME–GC–MS); (iii) of freeze-dried pulp and peel of New Zealand grown tamarillo. The possible antibacterial activity of freeze-dried tamarillo extracts was also investigated. We show that freeze-drying maintained most of the VCs, with some being more concentrated with the loss of water. The most abundant VC in both fresh and freeze-dried tamarillo was hexanoic acid methyl ester for pulp (30% and 37%, respectively), and (E)-3-Hexen-1-ol for peel (36% and 29%, respectively). With the use of TD–GC–MS, 82 VCs were detected for the first time, when compared to SPME–GC–MS. Methional was the main contributor to the overall aroma in both peel (15.4 ± 4.2 μg/g DW) and pulp (118 ± 8.1 μg/g DW). Compared to water as the control, tamarillo extracts prepared by water and methanol extraction showed significant antibacterial activity against E. coli, P. aeruginosa, and S. aureus with zone of inhibition of at least 13.5 mm. These results suggest that freeze-dried tamarillo has a potential for use as a natural preservative to enhance aroma and shelf life of food products.

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“…Additionally, Some scientific studies related to the physicochemical composition, volatiles, pigment (carotenoids and anthocyanins), and polyphenol contents of this fruit have been published [4][5][6][7]. The volatile studies on red-variety fruits showed that the major constituents of pentane-dichloromethane liquidliquid extract were methyl hexanoate, (E)-hex-2-enal, (Z)-hex-3-en-1-ol, eugenol, and 4-allyl-2,6-dimethoxyphenol [8]. Durant et al [9] recently characterized the volatile compounds of two varieties of S. betaceum by means of headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS).…”

Section: Introductionmentioning

confidence: 97%

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

García

Prieto

Guevara³

et al. 2016

Molecules

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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.

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Volatile constituents from tamarillo (Cyphomandra betacea Sendtn.) fruit

Cited by 28 publications

References 17 publications

Cactus pear (Opuntia ficus indica) flavour constituents—chiral evaluation (MDGC–MS) and isotope ratio (HRGC–IRMS) analysis

Cactus pear (Opuntia ficus indica) flavour constituents—chiral evaluation (MDGC–MS) and isotope ratio (HRGC–IRMS) analysis

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

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

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