Volatile compounds in Medlar fruit u dve faze zrenja

• Published in: Hemijska industrija Vol. 67; no. 3; p. 437
• Main Authors: Velickovic, Milovan M, Radivojevic, Dragan D, Oparnica, Cedo D, Nikicevic, Ninoslav J, Zivkovic, Marijana B, Dordevic, Neda O, Vajs, Vlatka. E, Tesevic, Vele V
• Format: Journal Article
• Language: English
• Published: Association of Chemical Engineers of Serbia 01.05.2013
• Subjects: Aldehydes; Fruit; Terpenes
• ISSN: 0367-598X; 2217-7426
• DOI: 10.2298/HEMIND120611085V

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 chloride 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 predominant aldehydes, (Z)-3-hexenol and hexanol were the predominant alcohols, with p-cymene, terpinen-4-ol, and γ-terpinene (the terpenes responsible for the characteristic medlar flavour) being also present. The C6 aliphatic compounds, such as hexanal and (E)-2-hexenal, were observed as the major volatile constituents in the green stage. In contrast, hexanol and (Z)-3-hexenol were the main volatiles in ripe fruits. Keywords: Medlar, flavor, ripening, GC/MS. Musmula (Mespilus germanica L) je voce iz porodice ruza (Rosaceae). Zeleni plodovi musmule nisu jestivi vec treba da ugnile (omeksaju usled mraza ili tokom cuvanja) pre nego sto se koriste u ishrani. Efekat procesa sazrevanja na isparljive komponente ploda musmule ispitivan je u dve razlicite faze njegove zrelosti. Isparljiva jedinjenja su izolovana iz izmrvljene pulpe nezrelih i zrelih plodova musmule pomocu simultane destilacije vodenom parom i ekstrakcije metilen-hloridom. Koncentrovani uzorak je analiziran kombinacijom metoda GC-FID-MS. Heksanska i palmitinska kiselina su najzastupljenije kiseline, heksanal i (E)-2-heksenal su najzastupljeniji aldehidi, (Z)-3-heksenol i heksanol su najzastupljeniji alkoholi i p-cimen, terpinen-4-ol i γ-terpinen, terpeni odgovorni za karakteristicnu aromu ploda musmule, takode su prisutni. C6 alifaticna jedinjenja, kao sto su heksanal i (E)-2-heksenal su nadeni kao glavne isparljive komponente zelenih musmula. Za razliku od njih, heksanol, (Z)-3-heksenol su glavne komponente zrelih plodova musmule. Kljucne reci: Musmula * Miris * Sazrevanje * GH/MS