Characterization of the aroma compounds in fresh and dried sapodilla (Manikara zapota, L.) by the application of aroma extract dilution analysis

CyTA - Journal of Food

Ola Lasekan¹  Siew Peng Yap¹ 

[1] University Putra Malaysia;

关键词: Sapodilla fruit;    aroma-active compounds;    aroma extract dilution analysis;   

DOI  :  10.1080/19476337.2018.1485748

来源: DOAJ

【 摘 要 】

Twenty-nine aroma-active compounds were quantified in fresh and dried sapodilla fruits grown in Malaysia. Sensory studies revealed distinct differences in the overall orthonasal aroma of the fresh and dried fruits. Whilst, the fresh fruit was characterized as typical minty, fatty/green cum woody, the dried fruit exhibited citrusy, balsamic/sweet notes. In addition, the results of the principal component analysis (PCA) showed that the fresh and dried sapodilla fruits were covaried with 13 and 19 aroma-active compounds, respectively. Calculation of the odour activity values (OAVs) of the aroma-active compounds showed that the overall aroma note of the fresh fruit was mainly caused by ethyl benzoate, E-2-hexenal, and β-caryophyllene. However, α-sinensal and to a lesser extent ethyl benzoate, E-2-hexenal, β-caryophyllene, and hexyl benzoate were responsible for the overall aroma of the dried fruit.

【 授权许可】

Unknown