Volatile compounds profile of fresh-cut peki fruit stored under different temperatures

被引：11

作者：

Damiani, Clarissa ^{[1
]}

de Barros Vilas Boas, Eduardo Valerio ^{[1
]}

Ferri, Pedro Henrique ^{[2
]}

Pinto, Daniella Moreira ^{[1
]}

Rodrigues, Luiz Jose ^{[1
]}

机构：

[1] Univ Fed Lavras UFLA, Dept Ciencia Alimentos, BR-37000200 Lavras, MG, Brazil

[2] Univ Fed Goias, Inst Quim, Goiania, Go, Brazil

来源：

CIENCIA E TECNOLOGIA DE ALIMENTOS | 2009年 / 29卷 / 02期

关键词：

exotic fruit; Caryocar brasiliense Camb; storage;

D O I：

10.1590/S0101-20612009000200032

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The objective of this work was to identify and verify the influence of time and temperature on the volatile compounds profile of fresh cut peki. Peki fruits were washed, sanitized, their kernels were extracted, and they were packaged and stored for 15 days at 0, 5, and 10 degrees C and 6 days at 22 degrees C. The volatiles compounds were analyzed by GC - MS. Ethyl hexanoate and ethyl octanoate were found in higher percentages, 63 and 16.3%, respectively. The determined volatiles were not influenced by the storage period. Hexanoic acid, ethyl 2-octenoate and ethyl decanoate were not influenced by the different temperatures. The temperatures 0, 5, and 10 degrees C did not influence ethyl hexanoate, ethyl 2-hexenoate and ethyl octanoate either. In addition, the temperatures 5, 10, and 22 degrees C did not influence ethyl hexanoate, cis-beta-ocimene and ethyl octanoate. The temperature of 22 degrees C determined higher percentages of ethyl hexanoate and lower percentages of ethyl octanoate, in comparison to the temperature of 0 degrees C, and higher percentages of ethyl 2-hexenoate in comparison to the temperatures of 0, 5, and 10 degrees C. The temperature of 5 degrees C determined higher percentage of cis-beta-ocimene when compared with the temperature of 0 degrees C. The storage temperatures of 0 and 5 degrees C were the most appropriate for the conservation.

引用

页码：435 / 439

页数：5

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