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

The First MDPI– Lincoln NON NON NON-DESTRUCTIVE AROMA NON-DESTRUCTIVE AROMA DESTRUCTIVE AROMA DESTRUCTIVE AROMA University U i it International PRODUCTION OF A PRODUCTION OF A Conference On CLIMACTERIC NEAR CLIMACTERIC NEAR- -ISOGENIC ISOGENIC Foods LINE OF MELON OBTAINED BY LINE OF MELON OBTAINED BY LINE OF MELON OBTAINED BY LINE OF MELON OBTAINED BY HEADSPACE STIR HEADSPACE STIR BAR HEADSPACE STIR HEADSPACE STIR-BAR BAR SORPTIVE BAR SORPTIVE 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) 10-12 April 2013 SPAIN

NON-DESTRUCTIVE h The The aromatic aromatic profile profile was was constituted constituted by 66 aroma volatiles AROMA PRODUCTION OF A (18 acetate esters, 16 non-acetate esters, 6 thioesters, 6 organic acids, 5 a CLIMACTERIC aldehydes, 5 ketones, 1 alcohol, 5 terpenes, 4 compounds of other chemical groups) d d NEAR ISOGENIC NEAR-ISOGENIC with predominance with predominance of of esters, esters, particularly particularly acetate acetate: : LINE OF MELON e o 2- -methylbutyl methylbutyl acetate acetate b OBTAINED BY c o 2- -methylpropyl methylpropyl acetate acetate HEADSPACE STIR- BAR SORPTIVE f g o hexyl hexyl acetate acetate EXTRACTION EXTRACTION i i o phenylmethyl phenylmethyl acetate acetate 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 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 • 2-methylpropyl hexanoate (twister) Picture provided by GERSTEL, Inc. • n-hexadecanoic acid typical from the melon uction rate 75 senescence, with similar levels o propyl ethanoate at harvest g/s) (pmol/kg thylene produ 50 Non Non- -Acetate esters Acetate esters Acetate esters Acetate esters Sulfur- Sulfur -derived compounds derived compounds  3 methylbutyl acetate  3-methylbutyl acetate  S-methyl butanethioate  S methyl butanethioate  ethyl butanoate  ethyl butanoate Et 25  butan-2-yl acetate  S-methyl 3-methylbutanethioate  phenylmethyl acetate  2-methylbutyl acetate 2 methylbutyl acetate 0 0 0 7 14 CONCLUSION Time (days) 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 Figure 1. Ethylene production (EP) during ripening at 21±1 1oc and 93±3% RH of ripening at 21±1.1oc and 93±3% RH of SC3 5 1 f ll SC3-5-1 followed different patterns though during ripening but apparently following an ethylene- d d ff h h d b l f ll h l intact fruit of near-isogenic line SC3-5-1 dependent pattern due to their biosynthesis or degradation. . (mean±se, n=4). . 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

Fig. 2. Individual aroma volatiles expressed as mean 35 35 35 A B C percentage of total area counts of the compounds Butyl acetate Hexyl acetate 30 30 30 identified per chromatogram during ripening at 21± 1 o C counts) 25 25 25 and 93±3% RH of intact fruit of near-isogenic line SC3-5- d 93±3% RH f i t t f it f i i li SC3 5 20 20 20 20 20 20 (% total area 2 ‐ methylbutyl acetate 1 (mean±SE, n=4).  15 15 15 10 10 10 5 5 5 0 0 0 Stir-bar sorptive extraction of aroma volatiles 0 2 4 6 8 10 0 2 4 6 8 10 0 2 4 6 8 10 3.5 3.5 3.5 F D 1 ‐ methylpropyl (1 h extraction) E S ‐ methyl 3 ‐ methylbutyl 3 3 acetate 3 butanethioate acetate unts) 2.5 2.5 2.5 (% total area cou 2 2 2 1.5 1.5 1.5 1 1 1 0.5 0.5 0.5 0 0 0 0 2 4 6 8 10 0 2 4 6 8 10 0 2 4 6 8 10 35 I 35 35 G H 2 ‐ methylpropyl S ‐ methyl Phenylmethyl 30 3 ‐ acetate 30 30 acetate methylbutanethioate s) 25 25 25 25 25 25 (% total area count 20 20 20 15 15 15 10 10 10 5 5 5 0 0 0 0 2 4 6 8 10 0 2 4 6 8 10 0 2 4 6 8 10 3.5 3.5 3.5 J L K n ‐ Hexanoic acid Propyl ethanoate 3 3 3 % total area counts) 2.5 2.5 2.5 NON-DESTRUCTIVE AROMA PRODUCTION OF A CLIMACTERIC NEAR-ISOGENIC 2 LINE OF MELON OBTAINED BY HEADSPACE STIR-BAR SORPTIVE EXTRACTION 2 2 1.5 1.5 1.5 (% 1 1 1 1 1 1 P Pental ‐ 2 ‐ yl l 2 l J.P. Fernández J.P. Fernández- -Trujillo, R. Martínez Trujillo, R. Martínez- -Alcaraz Alcaraz, , propanoate 0.5 0.5 0.5 I I. . Le Le Bleis Bleis, N. Dos , N. Dos- -Santos Santos 0 0 0 0 2 4 6 8 10 0 2 4 6 8 10 0 2 4 6 8 10 Time (days)