Published

2013-07-01

Determination of Soursop (Annona muricata L. cv. Elita) Fruit Volatiles during Ripening by Electronic Nose and Gas Chromatography Coupled to Mass Spectroscopy

Determinación de Compuestos Volátiles en Frutos de Guanábana (Annona muricata L. cv. Elita), durante la Maduración, por Nariz Electrónica y Cromatografía de Gases Acoplada a Espectroscopía de Masas

Keywords:

Aroma, sensorial contribution, postharvest, fruit quality (en)
Aroma, contribución sensorial, poscosecha, calidad de la fruta (es)

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Authors

  • Carlos Julio Márquez Cardozo Universidad Nacional de Colombia
  • José Régulo Cartagena Valenzuela Universidad Nacional de Colombia
  • Guillermo Antonio Correa Londoño Universidad Nacional de Colombia
As an exotic highly perishable tropical fruit commercially grown in Colombia, soursop (Annona muricata L.) is currently in need of postharvest handling studies. Thus, the present research
was conducted to characterize the volatile compounds of soursop cv. Elita during postharvest. For this purpose, fruit ripeness was
evaluated, for one thing, by a volatile compound measuring system
known as electronic nose (EN), and for another thing, by headspace
solid phase microextraction and gas chromatography mass
spectrometry (HS-SPME/GC-MS). The profile of volatile substances
in fruits is one of the main indicators of the sensory attributes that  typify the organoleptic quality of these products. The EN constitutes
an economical, relatively simple, fast and innovative alternative to determine groups of volatile compounds in whole or fractionated
samples from fruits of commercial interest. In contrast, and despite its being a highly selective technique, the use of SPME/CG-MS might be limited by its elevated cost. Based on EN assessment, fruit ripening stages were classified as unripe, half ripe, ripe and overripe. The most active EN sensors were numbers 2 sensitive
to nitrogen oxides), 6 (sensitive to methane) and 8 (sensitive toalcohols and partially aromatic compounds). HS-SPME/GCMS analysis allowed establishing that during postharvest, the major proportion of volatile compounds corresponded to esters, predominantly Methyl hexanoate. Particularly in overripe fruits, the presence of alcoholic compounds coincides with the EN assessment, which, for its part, detected mainly alcohols and a wide range of aromatic substances. The study contributes to the characterization of postharvest volatiles, which are one of the
major sensory attributes of tropical fruits.
La guanábana (Annona muricata L.) es una fruta tropical exótica que se cultiva comercialmente en Colombia. Su condición altamente perecedera justifica los estudios de manejo en poscosecha. Por esta razón, la evaluación de la maduración se hizo en primer lugar, por un sistema de medición de compuestos volátiles conocido como nariz electrónica (NE) y por otro lado mediante cromatografía de gases acoplada a espectrometría de masas mediante microextracción en fase sólida del espacio de cabeza (CG-EM/MEFS). El estudio del perfil de sustancias volátiles en las frutas es uno de los principales indicadores de los atributos sensoriales que tipifica la calidad organoléptica de los vegetales. La NE se constituye en una alternativa rápida, novedosa, económica y relativamente simple para determinar grupos de sustancias volátiles en frutos de interés comercial, bien sea enteros o en fracciones. En contraste, el uso de la CGEM/MEFS puede verse limitado por su alto costo, no obstante ser una técnica altamente selectiva. Con base en la evaluación de la pulpa realizada con NE fue posible clasificar el estado de madurez de las frutas así: inmaduro, madurez intermedia, maduro y sobremaduro, siendo los sensores de mayor impacto el 2 (reactivo con óxidos de nitrógeno), el 6 (sensible al metano) y el 8 (sensible a alcoholes y compuestos parcialmente aromáticos). Por CG-EM/ MEFS, se logró establecer que durante la etapa de poscosecha, la mayor proporción de compuestos volátiles pertenece al grupo de los ésteres, predominando el Hexanoato de metilo. De manera particular en frutas sobremaduras, la presencia de compuestos alcohólicos, coincide con la evaluación hecha con la NE, la cual mostró sensibilidad a alcoholes y compuestos aromáticos de amplio rango para las frutas evaluadas. El estudio realizado aporta a la caracterización en poscosecha de los volátiles, uno de los principales atributos sensoriales en las frutas tropicales.

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