NON NON NON-DESTRUCTIVE AROMA NON-DESTRUCTIVE AROMA DESTRUCTIVE - - PowerPoint PPT Presentation

NON NON-DESTRUCTIVE AROMA DESTRUCTIVE AROMA

The First MDPI– Lincoln U i it

NON NON-DESTRUCTIVE AROMA DESTRUCTIVE AROMA PRODUCTION OF A PRODUCTION OF A

University International Conference On

CLIMACTERIC NEAR CLIMACTERIC NEAR-

• ISOGENIC

ISOGENIC LINE OF MELON OBTAINED BY LINE OF MELON OBTAINED BY

Foods

LINE OF MELON OBTAINED BY LINE OF MELON OBTAINED BY HEADSPACE STIR HEADSPACE STIR-BAR BAR SORPTIVE SORPTIVE HEADSPACE STIR HEADSPACE STIR BAR BAR SORPTIVE SORPTIVE EXTRACTION EXTRACTION

NIL SC3 NIL SC3-

• 5

5-

• 1

1

J.P. FERNÁNDEZ-TRUJILLO

• R. MARTÍNEZ-ALCARAZ
• R. MARTÍNEZ ALCARAZ
• I. LE BLEIS
• N. DOS-SANTOS

TECHNICAL UNIVERSITY OF CARTAGENA (UPCT) SPAIN 10-12 April 2013

NON-DESTRUCTIVE AROMA PRODUCTION OF A CLIMACTERIC NEAR ISOGENIC

h a d

The The aromatic aromatic profile profile was was constituted constituted by 66 aroma volatiles

(18 acetate esters, 16 non-acetate esters, 6 thioesters, 6 organic acids, 5 aldehydes, 5 ketones, 1 alcohol, 5 terpenes, 4 compounds of other chemical groups) NEAR-ISOGENIC LINE OF MELON OBTAINED BY HEADSPACE STIR- BAR SORPTIVE EXTRACTION

i b c d e f g

with with predominance predominance of

• f esters,

esters, particularly particularly acetate acetate: :

• 2-
• methylbutyl

methylbutyl acetate acetate

• 2-
• methylpropyl

methylpropyl acetate acetate

• hexyl

hexyl acetate acetate

EXTRACTION Figure 2. Material for sampling aromas in whole fruit

• melon. a) hermetic containers, b) hermetic seal, c) metalic

cover d) gloves e) tweezers f) ziplock bags g) vials box

i

• phenylmethyl

phenylmethyl acetate acetate

cover, d) gloves, e) tweezers, f) ziplock bags, g) vials box, h) detail of a vial with a bar (twister), i) detail of a bar (twister) Picture provided by GERSTEL, Inc.

• 2-methylpropyl hexanoate
• n-hexadecanoic acid

75 uction rate g/s)

• propyl ethanoate

typical from the melon senescence, with similar levels at harvest

50 thylene produ (pmol/kg

Sulfur Sulfur-

• derived compounds

derived compounds Acetate esters Acetate esters

• 3 methylbutyl acetate
• S methyl butanethioate

Non Non-

• Acetate esters

Acetate esters

• ethyl butanoate

25 Et

• 3-methylbutyl acetate
• butan-2-yl acetate
• phenylmethyl acetate
• 2-methylbutyl acetate
• S-methyl butanethioate
• S-methyl 3-methylbutanethioate
• ethyl butanoate

Figure 1. Ethylene production (EP) during ripening at 21±1 1oc and 93±3% RH of

7 14 Time (days) 2 methylbutyl acetate CONCLUSION The acetate and thioesters predominated in the aroma profile of the intact fruit of the NIL SC3-5-1 particularly 2-methylbutyl acetate. Aroma volatiles identified during ripening of the climacteric NIL SC3 5 1 f ll d d ff h h d b l f ll h l

J.P. Fernández J.P. Fernández-

• Trujillo, R. Martínez

Trujillo, R. Martínez-

• Alcaraz

Alcaraz, I. Le , I. Le Bleis Bleis, N. Dos , N. Dos-

• Santos

Santos

ripening at 21±1.1oc and 93±3% RH of intact fruit of near-isogenic line SC3-5-1 (mean±se, n=4).

SC3-5-1 followed different patterns though during ripening but apparently following an ethylene- dependent pattern due to their biosynthesis or degradation.. .

• Fig. 2. Individual aroma volatiles expressed as mean

percentage of total area counts of the compounds identified per chromatogram during ripening at 21± 1oC d 93±3% RH f i t t f it f i i li SC3 5

20 25 30 35 counts)

A

20 25 30 35

Butyl acetate

B

20 25 30 35

Hexyl acetate

C

and 93±3% RH of intact fruit of near-isogenic line SC3-5- 1 (mean±SE, n=4). 

5 10 15 20 (% total area

2‐methylbutyl acetate

5 10 15 20 5 10 15 20 2 4 6 8 10 2 4 6 8 10 2 4 6 8 10 2.5 3 3.5 unts)

3‐methylbutyl acetate

D

2.5 3 3.5

S‐methyl butanethioate

E

2.5 3 3.5

1‐methylpropyl acetate

F

Stir-bar sorptive extraction of aroma volatiles (1 h extraction)

0.5 1 1.5 2 (% total area cou 0.5 1 1.5 2 0.5 1 1.5 2 2 4 6 8 10 2 4 6 8 10 25 30 35

Phenylmethyl acetate

H

25 30 35 s)

2‐methylpropyl acetate

G

2 4 6 8 10 25 30 35

S‐methyl 3‐ methylbutanethioate I

10 15 20 25 10 15 20 25 (% total area count 10 15 20 25 5 2 4 6 8 10 5 2 4 6 8 10 3 3.5

n‐Hexanoic acid

J

5 2 4 6 8 10 3 3.5

Propyl ethanoate

K

3 3.5

L

1 1.5 2 2.5 % total area counts) 1 1.5 2 2.5 1 1.5 2 2.5

P l 2 l

NON-DESTRUCTIVE AROMA PRODUCTION OF A CLIMACTERIC NEAR-ISOGENIC LINE OF MELON OBTAINED BY HEADSPACE STIR-BAR SORPTIVE EXTRACTION

Time (days)

0.5 1 2 4 6 8 10 (% 0.5 1 2 4 6 8 10 0.5 1 2 4 6 8 10

Pental‐2‐yl propanoate

J.P. Fernández J.P. Fernández-

• Trujillo, R. Martínez

Trujillo, R. Martínez-

• Alcaraz

Alcaraz, , I I. . Le Le Bleis Bleis, N. Dos , N. Dos-

• Santos

Santos