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Volatile Constituents of Jambolan (Syzygium cumini L.) Fruits at Three Maturation Stages and Optimization of HS-SPME GC-MS Method Using a Central Composite Design

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Abstract

The volatile compounds of jambolan (Syzygium cumini L.) fruit were determined at three different maturity stages (unripe, half-ripe, and ripe) by headspace solid-phase microextraction (HS-SPME)–gas chromatography-mass spectrometry (GC-MS) technique using five different fibers (Fused silica PDMS/DVB, DVB/CAR/PDMS, PEG, Stable flex PDMS/DVB, and PDMS). The optimal extraction conditions were evaluated using different variables such as adsorption temperature (minimum 25 °C, maximum 55 °C), salt quantity (minimum 0, maximum 30.0%), and extraction time (min 10, max 30 min). The major classes of compounds identified were ester, terpene, alcohol, aldehyde, and carboxylic acid. Ninety volatile compounds with characteristics aroma attributes were identified, and the primary compounds linked with development of characteristics aroma of ripe jambolan fruit pulp were trans-β-ocimene, β-ocimene, caryophyllene, humulene, D-α-pinene, L-β-pinene, β-pinene, D-limonene, α-terpineol, neo-allo-ocimene, 2-hexenal (E), δ-cadinene, 3-hexen-1-ol, (Z) β-linalool, terpinolene, eremophilene, valencene, 1-hexanol, longipinene, γ-terpinene, γ-muurolene, endo-borneol, o-cymene, nonanal, terpinen-4-ol, β-terpineol, α-muurolene, fenchol, α-fenchene, β-thujene, benzaldehyde, (E)-2-hexenal, β-cadinene, and decanal.

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Acknowledgments

All authors gratefully acknowledge the financial support received from CNPq, Brazil vide research project Instituto Nacional de Ciência e Tecnologia de FrutosTropicais (no. 573781/2008-7) in developing this work. Author PK Mehta acknowledge and thanks CAPES for the Post-Doctorate fellowship received from PNPD/CAPES (no 4616-69-2013-CAPES), Brazil.

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Authors and Affiliations

  1. Laboratory of Flavor and Chromatographic Analysis, PROCTA, Federal University of Sergipe, São Cristóvão, SE, 49100-000, Brazil

    Praveen Kumar Mehta, Mércia de Sousa Galvão, Alysson Caetano Soares, Juliete Pedreira Nogueira & Narendra Narain

  2. Centre for Molecular Biology, Central University of Jammu, Bagla (Raya-Suchani), Distt. Samba, Jammu, J &K, 181143, India

    Praveen Kumar Mehta

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  1. Praveen Kumar Mehta
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Correspondence to Praveen Kumar Mehta.

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Praveen Kumar Mehta declares that he has no conflict of interest.

Mércia de Sousa Galvão declares that she has no conflict of interest.

Alysson Caetano Soares declares that he has no conflict of interest.

Juliete Pedreira Nogueira declares that she has no conflict of interest.

Narendra Narain declares that he has no conflict of interest.

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Mehta, P.K., de Sousa Galvão, M., Soares, A.C. et al. Volatile Constituents of Jambolan (Syzygium cumini L.) Fruits at Three Maturation Stages and Optimization of HS-SPME GC-MS Method Using a Central Composite Design. Food Anal. Methods 11, 733–749 (2018). https://doi.org/10.1007/s12161-017-1038-4

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