title: Changes in the volatile compounds and in the chemical and physical properties of snake fruit (Salacca edulis Reinw) Cv. Pondoh during maturation.
abstract: During the maturation of snake fruit (Salacca edulis Reinw) Pondoh, the contents of sucrose, glucose, fructose, and volatile compounds changed drastically. The glucose, fructose, and volatile compounds contents showed their maximum levels at the end of maturation; however, the sucrose content decreased. During maturation, the flesh firmness tended to increase; however, at the end of maturation (6 months), the flesh became soft. The major volatile aroma in solvent-assisted flavor evaporation (SAFE) and solvent extracts were identified to be methyl esters of butanoic acids, 2-methylbutanoic acids, hexanoic acids, pentanoic acids, and the corresponding carboxylic acids. Furaneol (4-hydroxy-2,5-dimethyl-3(2H)-furanone) was also identified as a minor aroma constituent in the SAFE residue. The methyl esters were found to increase dramatically during stages 4-6 (5-6 months after the pollination) to exceed the amounts of carboxylic acids, whereas the acid amount increased gradually until stage 5 (5.5 months after the pollination) to reach the maximum at stage 6 (6 months after the pollination).
authors.affiliation: The United Graduate School of Agricultural Sciences, Gifu University, 836 Ohya, Shizuoka 422-8529, Japan.
authors.lastname: Supriyadi
authors.lastname: Suhardi
authors.forename: Masayuki
authors.initials: M
authors.lastname: Suzuki
authors.forename: Koichi
authors.initials: K
authors.lastname: Yoshida
authors.forename: Tokie
authors.initials: T
authors.lastname: Muto
authors.forename: Akira
authors.initials: A
authors.lastname: Fujita
authors.forename: Naoharu
authors.initials: N
authors.lastname: Watanabe
mesh_terms: D028023:Arecaceae / Q000737:chemistry* / Q000254:growth & development*; D002087:Butyrates / Q000032:analysis; D002208:Caproates / Q000032:analysis; D002264:Carboxylic Acids / Q000032:analysis; D055598:Chemical Phenomena; D002627:Chemistry, Physical; D002849:Chromatography, Gas; D004952:Esters / Q000032:analysis; D005632:Fructose / Q000032:analysis; D005638:Fruit / Q000737:chemistry* / Q000254:growth & development*; D008401:Gas Chromatography-Mass Spectrometry; D005947:Glucose / Q000032:analysis; D009812:Odorants / Q000032:analysis*; D010421:Pentanoic Acids / Q000032:analysis; D013395:Sucrose / Q000032:analysis; D014835:Volatilization
chemical_list: D002087:Butyrates; D002208:Caproates; D002264:Carboxylic Acids; D004952:Esters; D010421:Pentanoic Acids; D005632:Fructose; D013395:Sucrose; D005947:Glucose