Volatile profile of Arbutus unedo L. fruits through ripening stage
作者： Ivo Oliveira , Paula Guedes de Pinho , Ricardo Malheiro , Paula Baptista , José Alberto Pereira
DOI: 10.1016/J.FOODCHEM.2011.03.084
关键词:
摘要: Arbutus unedo L. is a Mediterranean shrub used in the production of jams, marmalades and beverages, as well traditional medicine. In this work, effect ripening on volatile compounds fruits A. was evaluated, using headspace-solid phase microextraction combined with gas chromatography/ion trap-mass spectrometry. Alcohols are main component fraction fruits, followed by aldehydes esters. The identified were (Z)-3-hexen-1-ol, 1-hexanol, hexanal, (E)-2-hexenal hexyl acetate, all formed through lipoxygenase pathway (LOX). green odours progressively replaced during floral sweet sensations, due to decrease alcohols, esters, resulting unmasking aromas associated minor (mainly monoterpenes norisoprenoid compounds) that compose fruits.
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