| Title: | Volatile compounds associated to the loss of astringency in 'Rama Forte' persimmon fruit |
| Author(s): | Amorim C; Alves Filho EG; Rodrigues THS; Bender RJ; Canuto KM; Garruti DS; Antoniolli LR; |
| Address: | "Universidade Federal do Rio Grande do Sul, 7712 Bento Goncalves Ave, 91540-000 Porto Alegre, RS, Brazil. Electronic address: catherine.amorim@usp.br. Embrapa Agroindustria Tropical, 2270 Dr. Sara Mesquita St, 60511-110 Fortaleza, CE, Brazil. Electronic address: elenilson.godoy@yahoo.com.br. Universidade Estadual do Vale do Acarau, 850 Universidade Ave, 62040-370 Sobral, CE, Brazil. Electronic address: thelenasr@yahoo.com.br. Universidade Federal do Rio Grande do Sul, 7712 Bento Goncalves Ave, 91540-000 Porto Alegre, RS, Brazil. Electronic address: rjbe@ufrgs.br. Embrapa Agroindustria Tropical, 2270 Dr. Sara Mesquita St, 60511-110 Fortaleza, CE, Brazil. Electronic address: kirley.canuto@embrapa.br. Embrapa Agroindustria Tropical, 2270 Dr. Sara Mesquita St, 60511-110 Fortaleza, CE, Brazil. Electronic address: deborah.garruti@embrapa.br. Embrapa Uva e Vinho, P.O. Box 130, 95701-008 Bento Goncalves, RS, Brazil. Electronic address: lucimara.antoniolli@embrapa.br" |
| DOI: | 10.1016/j.foodres.2020.109570 |
| ISSN/ISBN: | 1873-7145 (Electronic) 0963-9969 (Linking) |
| Abstract: | "The volatile profile of 'Rama Forte' persimmon fruit treated with high concentration of CO(2) or ethanol, as well as the association of specific volatile organic compounds (VOC) to the loss of astringency given by sensory and chemical evaluation were investigated in our study. Fruit were harvested at the maturity stage showing crisp texture and commercial color, and exposed to different astringency removal treatments: 70% CO(2) for 18 h or 1.70 mL kg(-1) ethanol for 6 h. Fruit were daily assessed for VOC, astringency, and soluble tannins content throughout eight days at room temperature. The HS-SPME/GC-MS analysis allowed to tentatively identify 31 volatile compounds and two fatty acids. A clear separation of the persimmon fruit from the beginning to the end of the post-treatment period was showed by PCA results, mainly from the fifth day for CO(2)-treated and the seventh day for ethanol-treated persimmon. The loadings from CO(2) treatment highlighted the increase in the concentrations of a great number of compounds with the progression of the days. The compounds 2,4-di-tert-butylphenol and 1-pentadecanal were tentatively identified on fruit from both treatments after the longest periods and were absent on astringent non-treated fruit. These compounds are reported for the first time on persimmon fruit. Astringency tending to absent was noticed from the fifth and the seventh day after the fruit exposition to CO(2) and ethanol vapor, respectively, when flesh soluble tannins concentrations close to 0.1% FW were found. Our study indicates a strong relationship between the astringency removal and the compounds 2,4-di-tert-butylphenol and 1-pentadecanal, supporting them as potential marker compounds for artificial deastringency in 'Rama Forte' persimmon fruit" |
| Keywords: | Astringents/pharmacology *Diospyros Ethanol Fruit Tannins/pharmacology Chemometrics Diospyros kaki L.Hs-spme Sensory evaluation Soluble tannins Volatile markers; |
| Notes: | "MedlineAmorim, Catherine Alves Filho, Elenilson Godoy Rodrigues, Tigressa Helena Soares Bender, Renar Joao Canuto, Kirley Marques Garruti, Deborah Santos Antoniolli, Lucimara Rogeria eng Research Support, Non-U.S. Gov't Canada 2020/08/28 Food Res Int. 2020 Oct; 136:109570. doi: 10.1016/j.foodres.2020.109570. Epub 2020 Jul 25" |
