Volatile profile of Arbutus unedo L. fruits through ripening stage

• Type: Article in International Scientific Journal
• Date: 2011

Authors

Oliveira, I (Author) Other; de Pinho, PG (Author) FFUP; Malheiro, R (Author) Other; Baptista, P (Author) Other; Pereira, JA (Author) Other

Journal

Title: Food Chemistry

Vol. 128

Pages: 667-673

ISSN: 0308-8146

Publisher: Elsevier

Indexing

ISI Web of Knowledge - 28 Citations

Scopus - 32 Citations

Other information

Authenticus ID: P-002-MEF

DOI: 10.1016/j.foodchem.2011.03.084

Abstract (EN): Arbutus unedo L. is a Mediterranean shrub used in the production of jams, marmalades and beverages, as well as in traditional medicine. In this work, the effect of ripening on the volatile compounds of the fruits of A. unedo was evaluated, using headspace-solid phase microextraction combined with gas chromatography/ion trap-mass spectrometry. Alcohols are the main component of the volatile fraction of A. unedo fruits, followed by aldehydes and esters. The main volatile compounds identified were (Z)-3-hexen-1-ol, 1-hexanol, hexanal, (E)-2-hexenal and hexyl acetate, all formed through the lipoxygenase pathway (LOX). The green odours are progressively replaced during ripening by floral and sweet sensations, due to the decrease in alcohols, aldehydes and esters, resulting in the unmasking of the aromas associated with the minor compounds (mainly monoterpenes and norisoprenoid compounds) that compose A. unedo fruits.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 7