Analysis of the volatile aroma constituents of parental and hybrid clones of pepino (Solanum muricatum)

Journal of Agricultural and Food Chemistry
Adrián Rodríguez-BurruezoFernando Nuez

Abstract

The volatile constituents of 10 clones (4 parents with different flavors and 6 hybrids from selected crossings among these parents) of pepino fruit (Solanum muricatum) were isolated by simultaneous distillation-extraction and analyzed by gas chromatography-mass spectrometry (GC-MS). Odor-contributing volatiles (OCVs) were detected by GC-olfactometry-MS analyses and included 24 esters (acetates, 3-methylbutanoates, and 3-methylbut-2-enoates), 7 aldehydes (especially hexenals and nonenals), 6 ketones, 9 alcohols, 3 lactones, 2 terpenes, beta-damascenone, and mesifurane. Among these compounds, 17, of which 5 had not been reported previously in pepino, were found to contribute significantly to pepino aroma. OCVs can be assigned to three groups according to their odor quality: fruity fresh (acetates and prenol), green vegetable (C6 and C9 aldehydes), and exotic (lactones, mesifuran, and beta-damascenone). Quantitative and qualitative differences between clones for these compounds are clearly related to differences in their overall flavor impression. The positive value found for the hybrid-midparent regression coefficient for volatile composition indicates that an important fraction of the variation observed is inheritable, which has...Continue Reading

References

Oct 9, 1998·Progress in Lipid Research·E Blée
Jan 25, 2002·Journal of Experimental Botany·Francisco FloresChristian Ambid
Feb 6, 2002·Chembiochem : a European Journal of Chemical Biology·M A NoordermeerJ F Vliegenthart
Sep 27, 2002·Journal of Experimental Botany·Lucille Alexander, Don Grierson

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