Chemical and sensory comparison of fresh and dried lulo (Solanum quitoense Lam.) fruit aroma.
The odour-active volatile compounds of lulo fruit (Solanum quitoense Lam.) were isolated by solvent extraction followed by solvent-assisted flavour evaporation (SAFE). GC-O and GCMS analyses as well as quantitation by internal standard method showed that (Z)-3-hexenal, ethyl butanoate, 3-sulphanylhexyl acetate, and ethyl hexanoate were key aroma compounds in this fruit. Other odorants with relevance because their contribution (high OAVs) to the overall aroma were 4-hydroxy-2,5-dimethyl-3(2H)-furanone, methyl benzoate, (E)-2-hexenal, and hexanal. Lulo fruit pulp in presence of maltodextrin DE-20 was dried by using four different types of drying methods: hot air-drying (HD), spray drying (SD), lyophilisation (LD), and ultrasonic convective hot air-drying (HUD). LD sample exhibited the highest sensory rank (lulo-like) in comparison with fresh fruit pulp. Hot-air drying processes (HD and HUD) changed adversely the aroma of lulo fruit pulp.
['Forero|Diana Paola|DP|', 'Orrego|Carlos Eduardo|CE|', 'Peterson|Devin Grant|DG|', 'Osorio|Coralia|C|']
D005421:Flavoring Agents D005511:Food Handling D005638:Fruit D008401:Gas Chromatography-Mass Spectrometry D006801:Humans D009812:Odorants D012903:Smell D032322:Solanum D013649:Taste
Solanum quitoense Lam Odour-active volatiles Lyophilisation Spray-drying Ultrasonic convective drying