Evolution of aroma compounds of murtilla fruits (Ugni molinale Turcz) during storage

Scheuermann E.; Seguel I.; Montenegro, A; Bustos R.; Hormazabal E.; Quiroz, A.

Abstract

BACKGROUND: 'Murtilla', 'mutilla' or 'murta' (Ugni molinae Turcz) is a native Chilean species that produces a small berry fruit with a special aroma, whose volatile compounds have not yet been identified. The fruit may be consumed raw and also as jams, juice, canned products, confections and liquor. RESULTS: At the beginning and end of the storage, 24 volatile compounds were identified in murtilla fruit aroma and the concentration of these compounds in murtilla fruit ranged from 1.2 to 250.5 μg kg-1 fresh weight. Methyl 2-methyl butanoate, ethyl butanoate, ethyl 2-methyl butanoate, methyl hexanoate, ethyl hexanoate, methyl benzoate and ethyl benzoate were the major components, all of which have been reported as potent odors in other aromatic fruits. Based on estimated odor activity value, the most potent compound in the murtilla fruit aroma were ethyl hexanoate and 4-methoxy-2,5-dimethyl-furan-3-one. The statistical analysis showed that the storage produced a distinct effect on the same volatile compounds released from the murtilla ecotypes. CONCLUSION: The volatile compounds identified in murtilla fruit aroma, which may be described as fruity, sweet and floral, have been found in other aromatic fruits. Concerning the aroma, the murtilla fruit from ecotype 19-1 was shown to be the best in cooled storage. © 2007 Society of Chemical Industry.

Más información

Título según WOS: Evolution of aroma compounds of murtilla fruits (Ugni molinale Turcz) during storage
Título según SCOPUS: Evolution of aroma compounds of murtilla fruits (Ugni molinae Turcz) during storage
Título de la Revista: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
Volumen: 88
Número: 3
Editorial: Wiley
Fecha de publicación: 2008
Página de inicio: 485
Página final: 492
Idioma: English
URL: http://doi.wiley.com/10.1002/jsfa.3111
DOI:

10.1002/jsfa.3111

Notas: ISI, SCOPUS