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Food Res Int

Title:		"Evaluation of the chemical, sensory and volatile composition of sapota-do-Solimoes pulp at different ripening stages"
Author(s):		Monteiro SS; Ribeiro SR; Soquetta MB; Pires FJ; Wagner R; da Rosa CS;
Address:		"Nutrition Course, Institute of Health and Biotechnology, Federal University of Amazonas (UFAM), Coari, AM, Brazil; Graduate Program in Science and Food Technology, Center of Rural Sciences, Federal University of Santa Maria (UFSM), Santa Maria, RS, Brazil. Electronic address: nutr.sabrinasm@hotmail.com. Department of Science and Food Technology, Center of Rural Sciences, Federal University of Santa Maria (UFSM), Santa Maria, RS, Brazil. Mamiraua Institute for Sustainable Development, Tefe, AM, Brazil. Electronic address: felipe.pires@mamiraua.org.br"
Journal Title:		Food Res Int
Year:		2018
Volume:		20180418
Issue:
Page Number:		159 - 167
DOI:		10.1016/j.foodres.2018.04.033
ISSN/ISBN:		1873-7145 (Electronic) 0963-9969 (Linking)
Abstract:		"The aim of this study was to evaluate sapota-do-Solimoes (Quararibea cordata Vischer) during ripening, verifying physical, chemical and sensory parameters, bioactive and volatile compounds. The pulps were obtained from fruits from the city of Tefe, AM, Brazil and collected at three different ripening stages: unripe (U); ripe collected from the tree (R); and ripe collected from the ground (RG). The biometric and quality parameters, total carotenoids, total phenolic compounds, chemical composition, fatty acids and volatile profiles were analyzed. The sapota-do-Solimoes fruits showed positive correlation with evolution of ripened stage of the variables water activity (0.977-0.996), pH (6.53-7.04), soluble solids (8.53-12.65%), total sugars (4.26-7.98%), reducing sugars (0.99-3.14%), non-reducing sugars (3.11-4.60%) and total carotenoids (0.67-1.24?ª+mug/g). Longitudinal and transversal diameters and fruit mass were higher in RG compared with the other ripening stages. The lipids contents increased from 0.16% for U to 0.30% for RG. The palmitic (47.1-86.4), stearic (3.1-5.9), oleic (44.4-131.1) and vaccenic (25.3-37.7) increased while palmitoleic (16.4-10.0) and linoleic (6.6-3.5) decreased. A total of 86 volatile compounds were identified, of which 57 were found in U fruits, 54 in R fruits and 68 in RG fruits. The classes most relevant found were alcohols, aldehydes, esters, ketones, furans and terpenes. An increase in the terpenes (0.4-5.6%) from U fruit to RG fruit showed potentials odoriferous characteristics, as well the increased furans (2.3-20.9%) from U fruit to RG fruit that characterized a sweet and fruity aroma. Consumers didn't detect differences in sensory attributes of the analyzed R and RG fruits. The data showed that the chemical and volatile composition of the fruit was influenced by the ripening stage of the pulp. This is the first time that a study about ripening in sapota-do-Solimoes has been reported"
Keywords:		Adolescent Adult Bombacaceae/*chemistry Brazil Carotenoids/analysis Fatty Acids/analysis Female Fruit/*chemistry Humans Male Middle Aged Odorants/*analysis Phenols/analysis Plant Extracts/*chemistry Terpenes/analysis Volatile Organic Compounds/*analysis Y;
Notes:		"MedlineMonteiro, Sabrina Sauthier Ribeiro, Stephanie Reis Soquetta, Marcela Bromberger Pires, Felipe Jacob Wagner, Roger da Rosa, Claudia Severo eng Research Support, Non-U.S. Gov't Canada 2018/05/29 Food Res Int. 2018 Jul; 109:159-167. doi: 10.1016/j.foodres.2018.04.033. Epub 2018 Apr 18"