Chemical and sensory comparison of fresh and dried lulo (Solanum quitoense Lam.) fruit aroma

Keyphrases

• (E)-2-hexenal 20%
• (Z)-3-hexenol 20%
• 4-hydroxy-2,5-dimethyl-3(2H)-furanone 20%
• Acetate 20%
• Convective Hot Air Drying 20%
• Drying Methods 20%
• Drying Process 20%
• Ethyl Butanoate 20%
• Ethyl Hexanoate 20%
• Fresh Fruit 20%
• Fruit Flavor 100%
• Fruit Pulp 60%
• Gas Chromatography-olfactometry (GC-O) 20%
• GC-MS Analysis 20%
• Hexanal 20%
• Hot Air Drying 60%
• Internal Standard Method 20%
• Key Aroma Compounds 20%
• Lulo 100%
• Lyophilization 20%
• Maltodextrin 20%
• Methyl Benzoate 20%
• Odor-active Compounds 20%
• Solanum Quitoense 100%
• Solvent Extraction 20%
• Solvent-assisted Flavor Evaporation 20%
• Spray Drying 20%
• Ultrasonic 20%
• Volatile Compounds 20%

Food Science

• Aroma Compound 14%
• Butyric Acid Ethyl Ester 14%
• Fruit Pulp 42%
• Gas Chromatography Mass Spectrometry 14%
• Hexanal 14%
• Hot Air Drying 57%
• Key Aroma Compounds 14%
• Maltodextrin 14%
• Naranjilla 100%
• Raw Fruit 14%
• Spray Drying 14%
• Volatile Agent 14%