TY - JOUR
T1 - Chemical and sensory comparison of fresh and dried lulo (Solanum quitoense Lam.) fruit aroma
AU - Forero, Diana Paola
AU - Orrego, Carlos Eduardo
AU - Peterson, Devin Grant
AU - Osorio, Coralia
PY - 2015/2/15
Y1 - 2015/2/15
N2 - The odour-active volatile compounds of lulo fruit (Solanum quitoense Lam.) were isolated by solvent extraction followed by solvent-assisted flavour evaporation (SAFE). GC-O and GCMS analyses as well as quantitation by internal standard method showed that (Z)-3-hexenal, ethyl butanoate, 3-sulphanylhexyl acetate, and ethyl hexanoate were key aroma compounds in this fruit. Other odorants with relevance because their contribution (high OAVs) to the overall aroma were 4-hydroxy-2,5-dimethyl-3(2H)-furanone, methyl benzoate, (E)-2-hexenal, and hexanal. Lulo fruit pulp in presence of maltodextrin DE-20 was dried by using four different types of drying methods: hot air-drying (HD), spray drying (SD), lyophilisation (LD), and ultrasonic convective hot air-drying (HUD). LD sample exhibited the highest sensory rank (lulo-like) in comparison with fresh fruit pulp. Hot-air drying processes (HD and HUD) changed adversely the aroma of lulo fruit pulp.
AB - The odour-active volatile compounds of lulo fruit (Solanum quitoense Lam.) were isolated by solvent extraction followed by solvent-assisted flavour evaporation (SAFE). GC-O and GCMS analyses as well as quantitation by internal standard method showed that (Z)-3-hexenal, ethyl butanoate, 3-sulphanylhexyl acetate, and ethyl hexanoate were key aroma compounds in this fruit. Other odorants with relevance because their contribution (high OAVs) to the overall aroma were 4-hydroxy-2,5-dimethyl-3(2H)-furanone, methyl benzoate, (E)-2-hexenal, and hexanal. Lulo fruit pulp in presence of maltodextrin DE-20 was dried by using four different types of drying methods: hot air-drying (HD), spray drying (SD), lyophilisation (LD), and ultrasonic convective hot air-drying (HUD). LD sample exhibited the highest sensory rank (lulo-like) in comparison with fresh fruit pulp. Hot-air drying processes (HD and HUD) changed adversely the aroma of lulo fruit pulp.
KW - Lyophilisation
KW - Odour-active volatiles
KW - Solanum quitoense Lam
KW - Spray-drying
KW - Ultrasonic convective drying
UR - http://www.scopus.com/inward/record.url?scp=84906264007&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=84906264007&partnerID=8YFLogxK
U2 - 10.1016/j.foodchem.2014.07.111
DO - 10.1016/j.foodchem.2014.07.111
M3 - Article
C2 - 25236202
AN - SCOPUS:84906264007
SN - 0308-8146
VL - 169
SP - 85
EP - 91
JO - Food Chemistry
JF - Food Chemistry
ER -