Characterization of the aroma compounds in fresh and dried sapodilla (Manikara zapota, L.) by the application of aroma extract dilution analysis

ABSTRACT

Twenty-nine aroma-active compounds were quantified in fresh and dried sapodilla fruits grown in Malaysia. Sensory studies revealed distinct differences in the overall orthonasal aroma of the fresh and dried fruits. Whilst, the fresh fruit was characterized as typical minty, fatty/green cum woody, the dried fruit exhibited citrusy, balsamic/sweet notes. In addition, the results of the principal component analysis (PCA) showed that the fresh and dried sapodilla fruits were covaried with 13 and 19 aroma-active compounds, respectively. Calculation of the odour activity values (OAVs) of the aroma-active compounds showed that the overall aroma note of the fresh fruit was mainly caused by ethyl benzoate, E-2-hexenal, and β-caryophyllene. However, α-sinensal and to a lesser extent ethyl benzoate, E-2-hexenal, β-caryophyllene, and hexyl benzoate were responsible for the overall aroma of the dried fruit.

RESUMEN

En el presente estudio se cuantificaron 29 compuestos aromáticos activos procedentes de chicozapotes frescos y deshidratados cultivados en Malasia. Los estudios sensoriales dieron cuenta de la existencia de diferencias notables en los aromas ortonasales generales de los frutos frescos y deshidratados. Mientras el fruto fresco se caracterizó como típicamente mentolado, graso/verde con leñoso, el fruto seco exhibió notas cítricas y balsámicas/dulces. Asimismo, los resultados del análisis de componentes principales (PCA) revelaron que los chicozapotes frescos y deshidratados se relacionaron, respectivamente, con 13 y 19 compuestos aromáticos activos. El cálculo del valor de la actividad odorífica (OAV) de los compuestos aromáticos activos reveló que la nota aromática general de la fruta fresca surge sobre todo del benzoato etílico, el E-2-hexenal y el β-cariofileno. Por otro lado, el α-sinesal y, en menor medida, el benzoato etílico, el E-2-hexenal, el β-cariofileno y el benzoato hexílico producen el aroma general del fruto deshidratado.

KEYWORDS:

• Sapodilla fruit
• aroma-active compounds
• aroma extract dilution analysis

PALABRAS CLAVE:

• Chicozapote
• compuestos aromáticos activos
• análisis de dilución de extracto de aroma

Disclosure statement

No potential conflict of interest was reported by the authors.

Acknowledgments

The authors are grateful for the extensive financial support of Research University Grant Scheme (Jenis Geran. No. 9478500) at the University Putra Malaysia, UPM, 43400 Serdang, Malaysia.

Additional information

Funding

This work was supported by the University Putra Malaysia through Grant Putra [GP-IPS/2016/9478500].