Characterization of Volatiles in Rambutan Fruit (Nephelium lappaceum L.)

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• 作者：Peter K. C. Ong ; Terry E. Acree ; and Edward H. Lavin
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：1998
• 出版时间：February 1998
• 年：1998
• 卷：46
• 期：2
• 页码：611 - 615
• 全文大小：56K
• 年卷期：v.46,no.2(February 1998)
• ISSN：1520-5118

文摘

The volatile compounds from the red-skinned cultivar of rambutan, Jitlee(Nephelium lappaceumL.), a tropical fruit native to Southeast Asia, were extractedusing both Freon 113 and ethyl acetatesolvents. Isolation and characterization of odor-active compoundspresent in the fruit were mediatedby gas chromatography/olfactory (GC/O), chromatography, andspectrometry. Authentic standardswere used to determine mass spectral, retention index, and odor match.Of over 100 volatilesdetected by GC/MS, twice as many polar volatiles were detected in theethyl acetate extract as inthe nonpolar Freon extract. GC/O analysis also detected moreodor-active compounds in the polarextracts. Over 60 compounds in the extracts had some odoractivity. The 20 most potent odorantsincluded -damascenone,(E)-4,5-epoxy-(E)-2-decenal, vanillin,(E)-2-nonenal, phenylacetic acid,cinnamic acid, unknown 1 (sweaty), ethyl 2-methylbutyrate, and-decalactone. On the basis ofcalculated odor activity values, -damascenone, ethyl2-methylbutyrate, 2,6-nonadienal, (E)-2-nonenal, and nonanal were determined to be the main contributors to thefruit aroma. Takentogether, these results indicate that the exotic aroma character oframbutan is the interaction offruity-sweet and fatty-green odors, with the possible contribution of"civet-like"-sweaty, spicy, andwoody notes.Keywords: Aroma; GC/O; Nephelium lappaceum; rambutan;volatiles