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United States Department of Agriculture

Agricultural Research Service

Research Project: ENHANCEMENT OF FRUIT AND FRUIT PRODUCT FLAVOR QUALITY USING ANALYTICAL/SENSORY METHODS

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Title: Determination of Aroma Active Volatiles in Florida Tropical Fruit by Gc-O and Gc-Ms

Authors
item Mahattanatawee, Kanjana
item Goodner, Kevin
item Baldwin, Elizabeth

Submitted to: American Chemical Society National Meeting
Publication Type: Abstract Only
Publication Acceptance Date: May 12, 2005
Publication Date: August 15, 2005
Citation: Mahattanatawee, K., Goodner, K.L., Baldwin, E.A. 2005. Determination of aroma active volatiles in florida tropical fruit by gc-o and gc-ms. American Chemical Society National Meeting. Paper No. AGFD 19.

Technical Abstract: Solid-phase microextraction coupled with gas chromatography/olfactory (GC-O), and mass spectrometry (MS) were used to determine aroma active compounds in Florida-grown carambola, red guava, and ripe mango. At least fifty aroma active volatiles were detected by GC-O with no single character-impact volatile dominating for any one of these fruit. For carambola, most intense aromas were due to ethyl butanoate, ethyl 2-methylbutanoate, neryl acetate and geranyl acetate, which contributed a sweet-fruity character. Several compounds derived from carotenoid precursors, including ß-ionone, a-ionone and ß-damascenone, contributed to the floral-spicy aroma of the fruit. Sulfur compounds 4-mercapto-4-methylpentan-2-ol, 3-mercaptohexan-1-ol and 3-mercaptohexyl acetate were probably responsible for the sulfury character of red guava, and the sweet-fruity aroma was due to furaneol, linalool and geranyl acetate. A combination of ethyl heptanoate, linalool, geranyl acetate, ß-ionone, (Z)-2-nonenal, (E,Z)-2,6-nonadienal, and (E)-2-nonanal contributed fruity-sweet and fresh-green characteristics to mango.

Last Modified: 7/28/2014