Changes in the Volatile Compounds and in the Chemical and Physical Properties of Snake Fruit (Salacca edulis Reinw) Cv. Pondoh during Maturation

详细信息    查看全文

• 作者：Supriyadi ; Suhardi ; Masayuki Suzuki ; Koichi Yoshida ; Tokie Muto ; Akira Fujita ; and Naoharu Watanabe
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2002
• 出版时间：December 18, 2002
• 年：2002
• 卷：50
• 期：26
• 页码：7627 - 7633
• 全文大小：67K
• 年卷期：v.50,no.26(December 18, 2002)
• ISSN：1520-5118

文摘

During the maturation of snake fruit (Salacca edulis Reinw) Pondoh, the contents of sucrose, glucose,fructose, and volatile compounds changed drastically. The glucose, fructose, and volatile compoundscontents showed their maximum levels at the end of maturation; however, the sucrose contentdecreased. During maturation, the flesh firmness tended to increase; however, at the end of maturation(6 months), the flesh became soft. The major volatile aroma in solvent-assisted flavor evaporation(SAFE) and solvent extracts were identified to be methyl esters of butanoic acids, 2-methylbutanoicacids, hexanoic acids, pentanoic acids, and the corresponding carboxylic acids. Furaneol (4-hydroxy-2,5-dimethyl-3(2H)-furanone) was also identified as a minor aroma constituent in the SAFE residue.The methyl esters were found to increase dramatically during stages 4-6 (5-6 months after thepollination) to exceed the amounts of carboxylic acids, whereas the acid amount increased graduallyuntil stage 5 (5.5 months after the pollination) to reach the maximum at stage 6 (6 months after thepollination).Keywords: Salacca edulis; snake fruit; Pondoh; volatile compounds; chemical composition; firmness;solvent-assisted flavor evaporation (SAFE)