Characterization of aroma-active compounds in choch (Lucuma hypoglauca Standley) fruit

Figures & data

Table 1. Volatile compounds of choch fruit.

Compound	LRI	ID	Concentration (mg/kg)
Butanal	595	a	0.02
Ethyl acetate	612	a	0.04
1-Butanol	653	a	0.02
3-Methylbutanal	654	a	0.01
2-Butanol	676	a	0.00
2-Pentanone	688	a	0.13
3-Pentanone	703	a	0.02
Ethyl propanoate	714	a	tr
3-Hydroxy-2-butanone	718	a	0.14
(E)-3-Penten-2-one	735	b	0.13
3-Methyl-2-pentanone	753	a	0.01
3-Hexanone	784	a	0.04
2-Hexanone	792	a	0.05
3-Heptanone	880	a	0.04
2-Heptanone	894	a	0.01
3-Heptanol	902	a	0.02
Methional	905	a	0.01
3-Octanone	983	a	0.02
3-Octanol	991	a	0.01
5-Nonanone	1049	a	tr
Methyl 2-methyloctanoate	1158	b	0.04
Acetophenone	1063	a	0.05
(E)-β-Caryophyllene	1420	a	1.30
trans-α-Bergamotene	1435	a	0.01
allo-Aromadendrene	1461	a	0.08
β-Bisabolene	1508	a	0.03
(Z)-γ-Bisabolene	1515	a	0.04
(E)-γ-Bisabolene	1531	a	0.01
cis-Methyl dihydrojasmonate	1658	b	0.01
α-Bisabolol	1687	a	0.03

tr: ≤ 0.01 mg/kg; LRI: lineal retention indices in RTX-5MS column; ID: identification.

^aCompound definitely identified (comparison of LRI and mass spectra with reference compound)

^bBy mass spectra data and retention index data from the literature.

Table 2. Aroma-active compounds identified in choch fruit.

Compound	Odor threshold (mg/kg)	Odor note^a	OAV^b
Butanal	0.009^c	Fruity	2
3-Methylbutanal	0.0005^c	Malty	11
(E)-3-Penten-2-one	0.0015^d	Ethereal-fruity	88
3-Hexanone	0.0400^c	Fruity	1
3-Heptanone	0.008^c	Green-fatty	5
Methional	0.0004^e	Cooked potatoes	18
(E)-β-Caryophyllene	0.064^f	Citrus-like, fresh	20

^aOdor note from in-house database.

^bOdor-activity values were calculated by dividing the concentrations by the respective odor threshold.

^cLeffingwell and Assoc.^[14]

^dCzerny et al.^[15]

^fPino^[16]

Czerny, M.; Christlbauer, M.; Christlbauer, M.; Fischer, A.; Granvogl, M.; Hammer, M.; Hartl, C.; Moran Hernandez, N.; Schieberle, P. Re-Investigation on Odour Thresholds of Key Food Aroma Compounds and Development of an Aroma Language Based on Odour Qualities of Defined Aqueous Odorant Solutions. European Food Research and Technology 2008, 228, 265–273.

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Leffingwell and Assoc. Odor and Flavor Detection Thresholds in Water (in Parts Per Billion). 2011, http://www.leffinwell.com/odorthre.htm.

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Pino, J. Odour-Active Compounds in Mango (Mangifera indica L. Cv. Corazón). International Journal of Food Science and Technology 2012, 47, 1944–1950.

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