Potent aroma volatiles in fresh loquat and its canned product

• Published in: Nihon Shokuhin Kagaku Kōgaku kaishi Vol. 47; no. 4
• Main Authors: Takahashi, H. (Toyo Inst. of Food Technology, Kawanishi, Hyogo (Japan)), Sumitani, H, Inada, Y, Mori, D, Nakano, Y
• Format: Journal Article
• Language: Japanese
• Published: 01.01.2000
• Subjects: CANNED FRUITS; COMPOSE DE LA FLAVEUR; COMPOSE VOLATIL; COMPUESTO VOLATIL; COMPUESTOS DEL SABOR; CONSERVE DE FRUITS; FLAVOUR COMPOUNDS; FRUTAS EN CONSERVA; LOQUATS; NEFLE (ERIOBOTRYA); NISPERO (ERIOBOTRYA); VOLATILE COMPOUNDS
• ISSN: 1341-027X
• DOI: 10.3136/nskkk.47.302

The volatile constituents of fresh loquat (Eriobotrya japonica LINDL. cv. Tanaka), its canned product immediately after canning and the stored products were investigated. Volatiles were isolated by simultaneous distillation and extraction under reduced pressure, and identified 78 compounds by a capillary column GC-MS. The flavor dilution factor (FD factor) was decided by aroma extraction dilution analysis (AEDA) with GC-olfactometry (GC-O). Fifteen and nineteen compounds significantly contributing to the aroma of fresh loquat and that of the canned product were found by AEDA, respectively. The most potent aroma compounds in fresh loquat was phenylacetaldehyde (FD factor=256). In addition, other aroma compounds having FD factor=64, hexanal, (E)-2-hexanal, hexanoic acid, beta-ionone may play important roles in fresh loquat aroma. On the other hand, the most potent aroma compounds in the canned product was beta-ionone (FD factor=256). After three months storage at room temperature, furfural (FD factor=4) and 5-methyl-2-furfural (FD factor=1) was perceived by GC-O. When stored at 37 degrees C for three months, the FD factor of furfural increased to 64