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Aroma-active compounds in Spondias mombin L. fruit pulp

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Abstract

Application of an aroma extract dilution analysis to the volatiles isolated from sweet, fruity, and slightly turpentine-like smelling Spondias mombin L. fruit pulp by solvent extraction and solvent-assisted flavour evaporation afforded 39 aroma-active compounds with flavour dilution (FD) factors ranging from 4 to 1024, 33 of which were identified and eight that had not been reported in S. mombin fruit before. The highest FD factors were obtained for ethyl butanoate (fruity; FD 1024), 3-methylbutyl acetate (fruity, banana-like; FD 512), and 4-hydroxy-2,5-dimethylfuran-3(2H)-one (sweet, caramel-like; FD 512). High FD factors were also found for α-pinene (resinous), ethyl 3-methylbutanoate (fruity), myrcene (geranium leaf-like), ethyl hexanoate (fruity), (3Z)-hex-3-en-1-ol (green, grassy), methyl 3-hydroxybutanoate (fruity), linalool (citrusy), trans-calamenene (clove-like, herbaceous), 2-phenylethanol (flowery), and vanillin (vanilla-like) (all FD 256). Data suggest that the sweet and fruity aroma of S. mombin fruit pulp is mainly caused by a group of potent aroma-active esters including ethyl butanoate, 3-methylbutyl acetate, ethyl 3-methylbutanoate, ethyl hexanoate, and methyl 3-hydroxybutanoate, in combination with sweet, caramel-like smelling 4-hydroxy-2,5-dimethylfuran-3(2H)-one, whereas the turpentine-like note is primarily due to α-pinene and myrcene.

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Abbreviations

AEDA:

Aroma extract dilution analysis

FFAP:

Free fatty acid phase

FD:

Flavour dilution

GC–O:

Gas chromatography–olfactometry

GC–MS:

Gas chromatography–mass spectrometry

RI:

Retention index

SAFE:

Solvent-assisted flavour evaporation

2-Acetyl-1-pyrroline:

1-(3,4-Dihydro-2H-pyrrol-5-yl)ethanone

Cadalene:

1,6-Dimethyl-4-(propan-2-yl)naphthalene

trans-Calamenene:

(1R,4S)-/(1S,4R)-1,6-Dimethyl-4-(propan-2-yl)-1,2,3,4-tetrahydronaphthalene

DDQ (2,3-dichloro-5,6-dicyanobenzoquinone):

4,5-Dichloro-3,6-dioxocyclohexa-1,4-diene-1,2-dicarbonitrile

trans-5,8-Dihydrocalamenene:

(1R,4S)-/(1S,4R)-1,6-Dimethyl-4-(propan-2-yl)-1,2,3,4,5,8-hexahydronaphthalene

trans-4a,5-Dihydrocalamenene:

(1R,4S)-/(1S,4R)-1,6-Dimethyl-4-(propan-2-yl)-1,2,3,4,4a,5-hexahydronaphthalene

DMPU (N,N′-dimethylpropylene urea):

1,3-Dimethyl-3,4,5,6-tetrahydropyrimidin-2(1H)-one

Grubbs II catalyst (2nd generation Grubbs’ catalyst):

Benzylidene[1,3-bis(2,4,6-trimethylphenyl)-2-imidazolidinylidene]dichloro(tricyclo-hexylphosphine)ruthenium

LDA (lithium diisopropylamide):

Di(propan-2-yl)azanide

Linalool:

3,7-Dimethylocta-1,6-dien-3-ol

Menthone:

(2R,5S)-/(2S,5R)-5-Methyl-2-(propan-2-yl)cyclohexanone

Myrcene:

7-Methyl-3-methylideneocta-1,6-diene

(Z)-β-Ocimene:

(3Z)-3,7-Dimethylocta-1,3,6-triene

α-Pinene:

2,6,6-Trimethylbicyclo[3.1.1]hept-2-ene

Sotolon:

3-Hydroxy-4,5-dimethylfuran-2(5H)-one

Vanillin:

4-Hydroxy-3-methoxybenzaldehyde

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Acknowledgements

The authors thank Julia Bock for excellent technical assistance.

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  1. Deutsche Forschungsanstalt für Lebensmittelchemie (German Research Centre for Food Chemistry), Lise-Meitner-Straße 34, 85354, Freising, Germany

    Silva D. Neiens, Sabrina M. Geißlitz & Martin Steinhaus

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  1. Silva D. Neiens
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  2. Sabrina M. Geißlitz
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  3. Martin Steinhaus
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Correspondence to Martin Steinhaus.

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Neiens, S.D., Geißlitz, S.M. & Steinhaus, M. Aroma-active compounds in Spondias mombin L. fruit pulp. Eur Food Res Technol 243, 1073–1081 (2017). https://doi.org/10.1007/s00217-016-2825-7

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