Volatile compounds of umbu (<i>Spondias tuberosa</i> Arruda) fruits during post-harvest ripening from two accessions

FERREIRA, Giovana Ribeiro; FIDÊNCIO, Paulo Henrique; CASTRICINI, Ariane; ANDRADE, Raísa Queiroz; SILVÉRIO, Flaviano Oliveira

doi:10.1590/fst.42321

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Food Science and Technology

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Original Article • Food Sci. Technol 42 • 2022 • https://doi.org/10.1590/fst.42321 copy

Volatile compounds of umbu (Spondias tuberosa Arruda) fruits during post-harvest ripening from two accessions

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

The chemical composition of volatile compounds from Spondias tuberosa fruits were investigated at four days of maturity and from two accessions. These days were characterized through the compounds’ profiles obtained by extracting volatiles using solid-phase microextraction in headspace mode (HS-SPME) and analyzed by gas-chromatography coupled to mass spectrometry (GC-MS). A total of 27 and 22 compounds were identified from the EPAMIG-C02 and EPAMIG-C10 accessions, respectively. The main chemical class in both accessions were the esters, aldehyde, alcohols and terpenes. The study revealed a tendency to increase the ester content and decrease the aldehyde and terpene content during four days of post-harvest ripening for the two accessions. This behavior may be monitored by five key compounds such as two esters (ethyl butanoate and ethyl hexanoate) and three aldehydes (hex-2-enal, nonanal and dec-2-enal). These compounds may be used as markers for the maturity stage for the two accessions. The Principal Components Analysis (PCA) accumulated 73.85% of the total variance in principal components 1 and 2 and showed that it is possible to differentiate the fruit ripening stages through these compounds.

Keywords:
headspace extraction; aromatic fruit; caatinga fruits; Spondias; post-harvesting

Peak^a a The numbers of the peaks refer to the compounds in Figure 2.	Identification	Class	RT	LRI^c c Linear retention index calculated from experimental results.	LRI^d d Linear retention index on DB-5 (or equivalent) column from literature (Avsar et al., 2004; Baccouri et al., 2007; Balbontín et al., 2007; Dehghan et al., 2007; Flamini et al., 2003, 2007; Högnadóttir & Rouseff, 2003; Karioti et al., 2003; Pino et al., 2004; Masoudi et al., 2006; Macchioni et al., 2003).	Fruit post-harvest day
	Identification	Class	RT			1st			2nd			3rd			4th
EPAMIG-C02 accession
1	Ethyl butanoate	Ester	3.1	816	808	0.00	±	0.00	0.00	±	0.00	1.23	±	0.47	9.40	±	0.52
2	Hex-2-enal (mixture of isomers)	Aldehyde	3.8	859	856	13.59	±	1.83	2.96	±	0.48	5.44	±	2.80	3.13	±	0.06
3	α-Pinene	Terpene	5.5	937	942	5.25	±	0.38	6.76	±	1.04	2.40	±	0.23	0.95	±	0.02
4	Myrcene	Terpene	7.0	993	992	16.07	±	2.33	18.76	±	6.32	7.91	±	1.21	3.54	±	0.11
5	Ethyl hexanoate	Ester	7.2	1001	999	0.00	±	0.00	0.00	±	0.00	0.00	±	0.00	17.17	±	0.56
6	Limonene	Terpene	8.3	1032	1035	0.92	±	0.06	2.75	±	0.33	1.35	±	0.19	2.41	±	0.06
7	Ocimene	Terpene	8.8	1046	1046	6.23	±	0.70	5.14	±	1.88	1.98	±	0.21	2.20	±	0.07
8	γ-Terpinene	Terpene	9.3	1058	1064	0.13	±	0.01	0.78	±	0.20	0.44	±	0.09	0.84	±	0.04
9	Linalool	Alcohol	10.8	1102	1101	0.13	±	0.01	3.44	±	0.36	3.83	±	0.87	7.54	±	0.57
10	Nonanal	Aldehyde	11.0	1106	1104	0.77	±	0.04	0.50	±	0.01	0.00	±	0.00	0.00	±	0.00
11	Terpin-4-en-1-ol	Alcohol	14.1	1180	1175	0.42	±	0.02	3.37	±	0.57	1.91	±	0.61	2.01	±	0.21
12	Methyl salicylate	Ester	14.5	1191	1192	0.52	±	0.18	0.00	±	0.00	0.00	±	0.00	0.00	±	0.00
13	unidentified compound		14.7	1196		0.00	±	0.00	1.29	±	0.35	0.68	±	0.23	2.63	±	0.25
14	Dec-2-enal	Aldehyde	17.5	1261	1263	1.87	±	0.13	5.77	±	1.11	0.00	±	0.00	0.00	±	0.00
15	Isoledene	Terpene	22.0	1367	1373	1.09	±	0.05	1.06	±	0.10	1.07	±	0.03	0.90	±	0.05
16	α-Copaene	Terpene	22.2	1372	1377	0.93	±	0.05	1.07	±	0.16	1.04	±	0.03	0.85	±	0.03
17	α-Gurjunene	Terpene	23.5	1402	1409	0.18	±	0.01	0.23	±	0.04	0.19	±	0.00	0.15	±	0.02
18	Caryophyllene	Terpene	24.0	1415	1420	6.97	±	0.03	4.86	±	0.76	5.60	±	0.33	3.88	±	0.01
19	γ-Elemene	Terpene	24.4	1425	1433	1.74	±	0.14	0.86	±	0.05	2.11	±	0.25	0.29	±	0.01
20	Aromadendrene	Terpene	24.7	1433	1442	3.37	±	0.07	3.95	±	0.74	3.20	±	0.21	2.09	±	0.24
21	unidentified compound		24.9	1437		1.13	±	0.00	0.90	±	0.05	1.11	±	0.17	0.66	±	0.03
22	unidentified compound		25.4	1450		1.00	±	0.02	0.69	±	0.08	0.87	±	0.07	0.61	±	0.02
23	γ-Muurolene	Terpene	26.2	1470	1478	4.39	±	0.07	4.64	±	0.94	4.34	±	0.59	2.84	±	0.48
24	β-Selinene	Terpene	26.7	1482	1487	2.28	±	0.05	1.98	±	0.40	1.95	±	0.15	1.42	±	0.07
25	unidentified compound		26.9	1487		1.71	±	0.09	1.66	±	0.22	3.63	±	0.13	2.62	±	0.07
26	α-Selinene/	Terpenes	27.2	1493	1496	3.34	±	0.09	3.35	±	0.72	3.40	±	0.21	2.53	±	0.10
	Epizonarene/				1497
	α-Muurolene				1499
27	γ-Cadinene	Terpene	27.8	1508	1515	3.66	±	0.01	4.04	±	1.10	3.92	±	0.32	2.43	±	0.04
28	Cadinene	Terpene	28.0	1513	1524	7.39	±	0.35	6.66	±	1.19	9.50	±	0.84	6.22	±	0.00
29	unidentified compound		28.5	1527		1.37	±	0.09	1.23	±	0.17	2.72	±	0.32	1.81	±	0.12
30	unidentified compound		28.7	1531		7.61	±	0.48	6.34	±	0.30	13.78	±	1.52	9.08	±	0.15
31	Selina-3,7(11)-diene	Terpene	28.9	1536	1542	5.93	±	0.38	4.96	±	0.05	14.41	±	1.73	9.77	±	0.15

EPAMIG-C10 accession
1	1,1-Dimethylprop-2-enol	Alcohol	1.9	<800	620	12.40	±	2.04	44.23	±	0.09	18.95	±	0.17	8.36	±	1.06
2	Ethyl butanoate	Ester	3.3	822	808	5.39	±	1.30	2.89	±	0.38	17.60	±	2.99	33.73	±	2.01
3	Hex-2-enal (mixture of isomers)	Aldheyde	4.1	861	856	33.03	±	7.96	14.30	±	1.02	7.23	±	2.27	0.00	±	0.00
4	Methyl caproate	Ester	5.2	925	925	0.00	±	0.00	0.00	±	0.00	0.00	±	0.00	0.12	±	0.00
5	α-Pinene	Terpene	5.5	938	942	5.04	±	1.01	1.67	±	0.12	1.78	±	0.41	0.39	±	0.07
6	Myrcene	Terpene	7.0	993	992	0.00	±	0.00	0.00	±	0.00	1.28	±	0.37	0.76	±	0.12
7	Ethyl hexanoate/ Octanal	Aldheyde	7.4	1007	999/1007	5.03	±	1.11	6.35	±	0.47	23.33	±	0.07	44.02	±	0.62
8	Limonene	Terpene	8.3	1031	1035	7.90	±	2.31	3.34	±	0.08	3.40	±	0.72	1.33	±	0.24
9	Ocimene	Terpene	8.8	1046	1046	19.67	±	5.95	4.06	±	0.04	4.91	±	1.02	2.27	±	0.42
10	γ-Terpinene	Terpene	9.3	1059	1064	0.28	±	0.00	1.09	±	0.09	1.16	±	0.23	0.48	±	0.08
11	Linalool	Alcohol	10.8	1102	1101	0.67	±	0.06	4.40	±	0.54	7.26	±	0.73	2.70	±	0.50
12	Nonanal	Aldheyde	11.0	1106	1104	4.35	±	0.15	0.33	±	0.08	0.00	±	0.00	0.00	±	0.00
13	Terpin-4-en-1-ol	Alcohol	14.1	1181	1175	1.21	±	0.01	6.28	±	0.06	2.84	±	0.08	1.38	±	0.10
14	Ethyl caprylate	Ester	14.8	1198	1197	0.00	±	0.00	0.00	±	0.00	1.72	±	0.11	1.82	±	0.32
15	Decanal	Aldheyde	15.2	1207	1205	1.42	±	0.14	0.41	±	0.11	0.00	±	0.00	0.00	±	0.00
16	p-Menth-1-en-9-al	Aldheyde	15.6	1218	1232	0.00	±	0.00	1.34	±	0.23	0.48	±	0.04	0.23	±	0.09
17	Dec-2-enal	Aldheyde	17.6	1264	1263	1.94	±	1.10	3.76	±	0.55	0.00	±	0.00	0.00	±	0.00
18	Methyl geranate	Ester	20.0	1321	1323	0.00	±	0.00	5.55	±	0.44	7.54	±	1.20	2.15	±	0.38
19	Farnesene	Terpene	27.5		1506	0.00	±	0.00	0.00	±	0.00	0.51	±	0.12	0.27	±	0.13
20	Cadinene	Terpene	28.0	1513	1524	0.80	±	0.13	0.00	±	0.00	0.00	±	0.00	0.00	±	0.00
21	Selina-3,7(11)-diene	Terpene	28.8	1535	1542	0.87	±	0.08	0.00	±	0.00	0.00	±	0.00	0.00	±	0.00

RT: retention time in minutes; ^ti tentatively identified compound.
^a
The numbers of the peaks refer to the compounds in Figure 2.
^c
Linear retention index calculated from experimental results.
^d
Linear retention index on DB-5 (or equivalent) column from literature (Avsar et al., 2004Avsar, Y. K., Karagul-Yuceer, Y., Drake, M. A., Singh, T. K., Yoon, Y., & Cadwallader, K. R. (2004). Characterization of nutty flavor in Cheddar cheese. Journal of Dairy Science, 87(7), 1999-2010. http://dx.doi.org/10.3168/jds.S0022-0302(04)70017-X. PMid:15328211.
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[1] *Corresponding author: flavianosilverio@ufmg.br