Evolution of aroma compounds of murtilla fruits (Ugni molinae Turcz) during storage
作者： Erick Scheuermann , Ivette Seguel , Adolfo Montenegro , Rubén O Bustos , Emilio Hormazábal
DOI: 10.1002/JSFA.3111
关键词:
摘要: BACKGROUND: ‘Murtilla’, ‘mutilla’ or ‘murta’ (Ugni molinae Turcz) is a native Chilean species that produces small berry fruit with special aroma, whose volatile compounds have not yet been identified. The may be consumed raw and also as jams, juice, canned products, confections liquor. RESULTS: At the beginning end of storage, 24 were identified in murtilla aroma concentration these ranged from 1.2 to 250.5 µg kg−1 fresh weight. Methyl 2-methyl butanoate, ethyl methyl hexanoate, benzoate major components, all which reported potent odors other aromatic fruits. Based on estimated odor activity value, most compound hexanoate 4-methoxy-2,5-dimethyl-furan-3-one. statistical analysis showed storage produced distinct effect same released ecotypes. CONCLUSION: described fruity, sweet floral, found Concerning ecotype 19-1 was shown best cooled storage. Copyright © 2007 Society Chemical Industry
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