Volatile compounds profile of fresh-cut peki fruit stored under different temperatures

Food Science and Technology (Campinas)

Clarissa Damiani¹  Eduardo Valério De Barros Vilas Boas¹  Pedro Henrique Ferri²  Daniella Moreira Pinto¹  Luiz José Rodrigues¹ 

[1] ,Universidade Federal de Goiás Instituto de Química Goiânia GO ,Brasil

关键词: exotic fruit;    Caryocar brasiliense Camb.;    storage;    fruta exótica;    Caryocar brasiliense Camb.;    armazenamento;   

DOI  :  10.1590/S0101-20612009000200032

来源: SciELO

【 摘 要 】

The objective of this work was to identify and verify the influence of time and temperature on the volatile compounds profile of fresh cut peki. Peki fruits were washed, sanitized, their kernels were extracted, and they were packaged and stored for 15 days at 0, 5, and 10 °C and 6 days at 22 °C. The volatiles compounds were analyzed by GC - MS. Ethyl hexanoate and ethyl octanoate were found in higher percentages, 63 and 16.3%, respectively. The determined volatiles were not influenced by the storage period. Hexanoic acid, ethyl 2-octenoate and ethyl decanoate were not influenced by the different temperatures. The temperatures 0, 5, and 10 °C did not influence ethyl hexanoate, ethyl 2-hexenoate and ethyl octanoate either. In addition, the temperatures 5, 10, and 22 °C did not influence ethyl hexanoate, cis-β-ocimene and ethyl octanoate. The temperature of 22 °C determined higher percentages of ethyl hexanoate and lower percentages of ethyl octanoate, in comparison to the temperature of 0 °C, and higher percentages of ethyl 2-hexenoate in comparison to the temperatures of 0, 5, and 10 °C. The temperature of 5 °C determined higher percentage of cis-β-ocimene when compared with the temperature of 0 °C. The storage temperatures of 0 and 5 °C were the most appropriate for the conservation.

【 授权许可】

CC BY   
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