title: Chemical and sensory comparison of fresh and dried lulo (Solanum quitoense Lam.) fruit aroma.
abstract: 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.
authors.affiliation: Departamento de Química, Universidad Nacional de Colombia-Sede Bogotá, AA 14490 Bogotá, Colombia.
authors.forename: Diana Paola
authors.initials: DP
authors.lastname: Forero
authors.affiliation: Instituto de Biotecnología y Agroindustria, Universidad Nacional de Colombia-Sede Manizales, Km 4 vía al Magdalena, Manizales Código Postal 170004, Colombia.
authors.forename: Carlos Eduardo
authors.initials: CE
authors.lastname: Orrego
authors.affiliation: Department of Food Science and Nutrition, University of Minnesota, 145 Food Science and Nutrition Building, 1334 Eckles Avenue, St. Paul, MN 55108, United States.
authors.forename: Devin Grant
authors.initials: DG
authors.lastname: Peterson
authors.affiliation: Departamento de Química, Universidad Nacional de Colombia-Sede Bogotá, AA 14490 Bogotá, Colombia. Electronic address: cosorior@unal.edu.co.
authors.forename: Coralia
authors.initials: C
authors.lastname: Osorio
mesh_terms: D005421:Flavoring Agents / Q000737:chemistry*; D005511:Food Handling / Q000379:methods*; D005638:Fruit / Q000737:chemistry; D008401:Gas Chromatography-Mass Spectrometry; D006801:Humans; D009812:Odorants / Q000032:analysis; D012903:Smell; D032322:Solanum / Q000737:chemistry*; D013649:Taste
chemical_list: D005421:Flavoring Agents
keywords: Lyophilisation; Odour-active volatiles; Solanum quitoense Lam; Spray-drying; Ultrasonic convective drying