Volatile compounds in medlar fruit (Mespilus germanica L.) at two ripening stages
2013
Veličković, Milovan M. (Faculty of Agriculture, Belgrade-Zemun (Serbia)) | Radivojević, Dragan D. (Faculty of Agriculture, Belgrade-Zemun (Serbia)) | Oparnica, Čedo Đ. (Faculty of Agriculture, Belgrade-Zemun (Serbia)) | Nikićević, Ninoslav J. (Faculty of Agriculture, Belgrade-Zemun (Serbia)) | Živković, Marijana B. (Institute for Chemistry, Technology and Metallurgy, Belgrade (Serbia)) | Đorđević, Neda O. (Institute for Chemistry, Technology and Metallurgy, Belgrade (Serbia)) | Vajs, Vlatka. E. (Institute for Chemistry, Technology and Metallurgy, Belgrade (Serbia)) | Tešević, Vele V. (Faculty of Chemistry, Belgrade (Serbia))
Medlar is the fruit of Mespilus germanica L. in the family of Rosaceae. The fruit can be eaten only if “bletted” (softened by frost or longer storage). The effect of the maturation stages on the volatile compounds of the medlar fruit was investigated during two different stages. Volatile flavour substances were isolated from the minced pulp of unripe and full ripe medlar fruits by simultaneous steam distillation extraction (SDE) with methylene chlo- ride as the extracting solvent. The concentrate was analysed by GC-FID-MS. Hexanoic and hexadecanoic acids were the predominant acids, hexanal and (E)-2-hexenal were the pre- dominant aldehydes, (Z)-3-hexenol and hexanol were the predominant alcohols, with p-cy- mene, terpinen-4-ol, and γ -terpinene (the terpenes responsible for the characteristic med- lar flavour) being also present. The C6 aliphatic compounds, such as hexanal and (E)-2-hex- enal, were observed as the major volatile constituents in the green stage. In contrast, hex- anol and (Z)-3-hexenol were the main volatiles in ripe fruits.
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