Characterization of odor-active compounds in three varieties of ciruela (Spondias purpurea L.) fruit

Figures & data

Table 1. Basic juice chemistry for ciruela varieties.

Variety	Soluble solids (Brix)	Titratable acidity (g/kg as citric acid)	Brix/acid
Campech abal	11.38	0.71	16.03
Ek abal	9.41	1.19	7.91
Chi abal	13.59	0.82	16.57

Table 2. Volatile compounds identified in ciruela varieties.

			Campech abal		Ek abal		Chi abal
Compound	RI^a	ID^b	SDE^c	SPME	SDE	SPME	SDE	SPME
Ethanol	527	A	tr^d	*^e	0.01	*	tr	*
Acetic acid	610	A	tr	–^f	–	–	0.74	*
Ethyl acetate	613	A	0.16	*	0.59	*	0.76	*
2-Methyl-3-buten-2-ol	618	B	0.23	–	–	–	–	–
2-Methylpropan-1-ol	622	A	–	–	–	–	tr –	–
Methyl propanoate	642	A	tr	*	–	–	–	–
1-Butanol	650	A	–	–	tr	–	0.01	–
3-Methylbutanal	654	A	tr	–	0.01	–	–	–
2-Methylbutanal	662	A	0.01	–	–	–	–	–
1-Penten-3-one	680	A	–	–	tr	–	–	–
3-Pentanone	700	A	tr	–	–	–	0.01	–
Pentanal	707	A	–	–	tr	*	–	–
Ethyl propanoate	709	A	tr	*	tr	*	0.10	*
Propyl acetate	711	A	–	–	tr	*	0.14	*
3-Hydroxy-2-butanone	714	A	–	–	0.01	–	–	–
3-Methyl-3-buten-1-ol	720	A	–	–	0.02	–	0.05	–
Methyl butanoate	724	A	tr	*	–	–	tr	*
3-Methyl-2-butenal	730	B	–	–	tr	–	–	–
2-Methylbutan-1-ol	736	A	–	–	–	–	0.01	–
Ethyl 2-methylpropanoate	751	A	tr	*	–	–	0.01	*
(E)-2-Pentenal	754	B	–	–	0.01	*	tr	–
1-Pentanol	760	A	0.05	–	0.03	–	–	–
(Z)-2-Penten-1-ol	767	B	–	–	0.03	–	–	–
3-Methyl-2-buten-1-ol	774	B	–	–	0.01	–	0.03	–
Methyl 3-methylbutanoate	790	A	0.01	*	0.01	*	0.04	–
4-Methyl-3-penten-2-one	797	B	–	–	–	–	0.01	–
Hexanal	802	A	–	–	tr	*	tr	*
Ethyl butanoate	804	A	0.06	*	0.02	–	0.93	–
Butyl acetate	812	A	–	–	0.05	–	0.01	–
2-Furfural	831	A	0.02	–	0.02	–	0.01	–
Ethyl 2-methylbutanoate	845	A	0.01	*	0.02	–	0.05	*
(E)-2-Hexenal	854	A	0.22	–	1.00	*	0.34	*
Ethyl 3-methylbutanoate	858	A	0.01	*	0.01	–	0.05	*
(Z)-3-Hexen-1-ol	860	A	0.05	*	0.05	*	0.62	*
p-Xylene	863	A	0.01	–	–	–	–	–
2-Methylpropyl butanoate	865	A	–	–	–	–	–	–
(E)-2-Hexen-1-ol	867	A	0.13	–	0.52	*	0.30	–
1-Hexanol	871	A	0.08	*	0.11	–	0.19	*
4-Penten-1-yl acetate	874	B	tr	–	–	–	0.04	–
Ethyl (E)-2-methyl-2-butenoate	877	A	0.01	*	tr	*	0.08	*
3-Heptanone	884	A	–	–	0.02	–	–	–
Propyl butanoate	896	A	–	–	–	–	0.01	*
Heptanal	905	A	–	–	tr	*	0.01	–
3-Methyl-2-butenyl acetate	911	B	–	–	tr	*	0.03	*
2-Cyclohexen-1-one	914	A	0.01	–	tr	–	–	–
Methyl hexanoate	927	A	tr	*	0.02	*	tr	*
5-Methyl-3-heptanone	943	B	–	–	tr	–	–	–
5-Methyl-2-furfural	946	A	0.02	–	–	–	–	–
(E)-2-Heptenal	954	A	–	–	0.02	*	–	–
Benzaldehyde	960	A	0.01	–	tr	–	–	–
Methyl (E)-2-hexenoate	966	A	–	–	0.01	–	–	–
3-Octanone	984	A	–	–	tr	*	tr	–
Butyl butanoate	994	A	–	–	–	–	tr	–
1,3,5-Trimethylbenzene	996	A	tr	–	–	–	–	–
Ethyl hexanoate	998	A	0.01	–	0.06	*	0.19	*
2-Methylpropyl 3-methylbutanoate	1002	A	–	–	–	–	0.01	–
Ethyl (E)-3-hexenoate	1004	A	–	–	tr	–	tr	–
(Z)-3-Hexenyl acetate	1006	A	0.01	*	0.11	*	0.03	*
Hexyl acetate	1009	A	0.01	*	0.06	*	0.01	*
Hexanoic acid	1017	A	–	–	–	–	0.02	–
p-Cimene	1023	A	tr	–	tr	–	0.01	–
Limonene	1028	A	0.01	*	0.01	*	0.01	*
1,8-Cineol	1031	A	tr	–	tr	–	0.01	*
Phenylacetaldehyde	1040	A	–	–	–	–	tr	–
Butyl 3-methylbutanoate	1046	A	–	–	–	–	tr	*
3-Methylbutyl butanoate	1054	A	–	–	–	–	tr	*
γ-Terpinene	1056	A	0.01	–	0.01	–	0.01	–
(E)-2-Octenal	1057	A	–	–	tr	*	–	–
γ-Hexalactone	1059	A	–	–	tr	–	–	–
5-Nonanone	1073	B	–	–	tr	–	–	–
4-Nonanol	1078	B	–	–	0.01	–	tr	–
(Z)-Linalool oxide (furanoid)	1087	A	tr	–	–	–	–	–
Methyl benzoate	1091	A	0.03	*	–	–	0.01	*
2-Methylbenzofuran	1094	A	tr	–	–	–	–	–
Ethyl heptanoate	1098	A	–	–	–	–	tr	*
Nonanal	1102	A	–	–	0.02	*	0.02	–
Methyl octanoate	1126	A	–	–	–	–	0.01	–
Methyl 2-methyloctanoate	1158	B	0.08	–	0.07	–	0.08	*
Benzyl acetate	1162	A	tr	–	tr	*	tr	–
(E)-2-Nonenal	1165	A	–	–	tr	–	tr	–
Ethyl benzoate	1170	A	tr	–	tr	–	tr	–
Octanoic acid	1197	A	–	–	tr	–	0.01	–
(E)-3-Hexenyl butanoate	1185	A	–	–	–	–	tr	*
Hexyl butanoate	1193	A	–	–	–	–	tr	*
Ethyl octanoate	1195	A	tr	–	tr	*	0.02	*
Safranal	1198	A	–	–	tr	–	–	–
Decanal	1206	A	tr	–	0.01	–	–	–
Ethyl salicylate	1270	A	–	–	–	–	0.01	–
Nonanoic acid	1277	A	–	–	–	–	tr	–
Ethyl nonanoate	1296	A	–	–	–	–	tr	–
α-Cubebene	1351	A	–	–	–	–	tr	*
α-Copaene	1375	A	0.01	–	tr	–	0.01	–
Methyl (E)-cinnamate	1378	A	tr	–	–	–	tr	–
(E)-β-Damascenone	1384	A	–	–	tr	–	–	–
Decanoic acid	1387	A	–	–	–	–	tr	–
Ethyl decanoate	1391	A	–	–	–	–	0.01	–
Dodecanal	1411	A	–	–	–	–	tr	–
β-Caryophyllene	1420	A	0.02	*	tr	*	tr	*
(E)-α-Bergamotene	1436	A	tr	–	–	–	–	–
Dehydro-β-ionone	1438	B	tr	–	–	–	tr	–
Geranylacetone	1444	A	tr	–	–	–	–	–
α-Humulene	1450	A	tr	–	–	–	–	–
1-Dodecanol	1472	A	–	–	tr	–	0.02	–
γ-Curcumene	1479	A	0.01	–	–	–	–	–
(E)-β-Ionone	1486	A	–	–	–	–	0.01	–
α-Selinene	1498	A	–	–	0.01	–	–	–
γ-Cadinene	1514	A	tr	–	–	–	tr	–
Dodecanoic acid	1570	A	–	–	–	–	tr	–
Ethyl dodecanoate	1597	A	–	–	–	–	0.01	–
Benzophenone	1603	A	–	–	–	–	tr	–
1-Tetradecanol	1673	A	–	–	–	–	tr	–
2-Ethylhexyl benzoate	1692	B	tr	–	–	–	–	–
Ethyl tetradecanoate	1794	A	–	–	–	–	tr
1-Octadecane	1800	A	0.02	–	–	–	–	–
1-Nonadecane	1900	A	0.01	–	–	–	–	–
Methyl hexadecanoate	1927	A	–	–	–	–	tr	–
Isopropyl hexadecanoate	2013	A	tr	–	–	–	tr	–
1-Eicosane	2000	A	tr	–	–	–	–	–
1-Docosane	2100	A	tr	–	–	–	tr	–

^aLineal retention indices in AT-5ms capillary column.

^bThe reliability of the identification proposal is indicated by the following: A, compound definitely identified (comparison of RI and mass spectra with reference compound); B, by mass spectra and RI data from literature.

^cValues expressed in mg/kg.

^dtr: Lower than 0.01 mg/kg.

^eDetected.

^fNot detected.

Table 3. Most odor-active compounds in ciruela varieties according to their odor activity values.

Compound	Odor threshold (μg/kg)	Odor quality^a	Campech abal	Ek abal	Chi abal
2-Methyl-3-buten-1-ol	10^b	Fruity, faint scent	23	–	–
3-Methylbutanal	0.5^c	Malty	–	20	–
Ethyl propanoate	10^a	Fruity	–	–	10
3-Methyl-3-buten-1-ol	10^b	Pungent	–	2	5
Ethyl 2-methylpropanoate	0.1^a	Sweet-fruity	–	–	100
Methyl 3-methylbutanoate	0.4^b	Fruity	25	25	100
Ethyl butanoate	1^a	Fruity	60	20	930
Ethyl 2-methylbutanoate	2^b	Fruity	5	10	4
(E)-2-Hexenal	17^a	Green-intense fruity	13	59	20
Ethyl 3-methylbutanoate	0.023^c	Fruity, blueberry-like	435	435	2174
(Z)-3-Hexen-1-ol	50^a	Grassy	1	1	12
(E)-2-Hexen-1-ol	100^b	Grassy	1	5	3
1-Hexanol	0.01^b	Grassy, floral	8000	11,000	19,000
Ethyl hexanoate	1^b	Fruity, pineapple-like	10	60	190
(Z)-3-Hexenyl acetate	13^c	Green, banana-like	1	8	2
Hexyl acetate	2^a	Sweet-fruity	5	30	5
Limonene	10^c	Citrus-like	1	1	1
1,8-Cineol	1,1^c	Green, herb	–	–	10
Methyl benzoate	0.5^b	Fruity, sweet	60	–	20
Nonanal	1^a	Fatty, flowery	–	20	20
Decanal	0.1^b	Orange peel	–	100	–
(E)-β-Ionone	3.5^c	Woody	–	–	3

^aAccording to the Leffingwell web page.^[18]

^bDetermined in the present work.

^cCzerny.^[19]

Leffingwell and Assoc. Odor and Flavor Detection Thresholds in Water (In Parts per Billion). http://www.leffingwell.com/odorthre.htm (accessed Oct 4, 2017).

 Google Scholar

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 Technology 2008, 228, 265–273. DOI: 10.1007/s00217-008-0931-x.

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