Characterization of volatiles in Loquat fruit (Eriobotrya japonica Lindl.)
Among the many attractive and desirable attributes that create demand for fruits from the tropics and subtropics, their characteristic flavor is the most noticeable to consumers . In addition, these fruits are often inexpensive, are extremely rich in vitamins, and can be used in a wide range of prod...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Centro Nacional de Investigaciones Científicas
2002-05-01
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| Series: | Revista CENIC Ciencias Químicas |
| Online Access: | https://revista.cnic.cu/index.php/RevQuim/article/view/1563 |
| _version_ | 1797395009504280576 |
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| author | Jorge A. Pino Rolando Marbot Carlos Vazquez |
| author_facet | Jorge A. Pino Rolando Marbot Carlos Vazquez |
| author_sort | Jorge A. Pino |
| collection | DOAJ |
| description | Among the many attractive and desirable attributes that create demand for fruits from the tropics and subtropics, their characteristic
flavor is the most noticeable to consumers . In addition, these fruits are often inexpensive, are extremely rich in vitamins, and can be used in a wide range of products including beverages, desserts, and diary products. Loquat is the fruit of Eriobotrya japonica Lindl., a small evergreen tree native to Japan and actually grown there as well as in various other tropical and subtropical countries . The purpose of this study is to isolate and identify volatile components in loquat fruit grown in Cuba. Volatile components were isolated from loquat fruit by simultaneous steam distillation/solvent extraction according to Likens-Nickerson and analyzed by GC and GC-MS. Among 140 constituents separated, 128 were identified . A rough survey of the chemical classes represented in the loquat
flavor was as follows: Acids comprise the largest class of volatiles (57.4 %); the composition of the other classes of compounds was as follows: aldehydes and ketones, 13 .7 %; parafines, 10.6 %; alcohols, 5 .5 % ; terpenoids, 5 .2 %; esters, 2.7 % and others, 4 .9 %. Hexadecanoic acid, octadecanoic acid, decane, benzaldehyde and nonanal were found to be the major constituents . The
highly amounts of fatty acids was thought to contribute to the unique flavor of this fruit. |
| first_indexed | 2024-03-09T00:28:06Z |
| format | Article |
| id | doaj.art-2bbdd59da4914e20a2bd7ad3728e5734 |
| institution | Directory Open Access Journal |
| issn | 2221-2442 |
| language | English |
| last_indexed | 2024-03-09T00:28:06Z |
| publishDate | 2002-05-01 |
| publisher | Centro Nacional de Investigaciones Científicas |
| record_format | Article |
| series | Revista CENIC Ciencias Químicas |
| spelling | doaj.art-2bbdd59da4914e20a2bd7ad3728e57342023-12-11T19:54:50ZengCentro Nacional de Investigaciones CientíficasRevista CENIC Ciencias Químicas2221-24422002-05-013331151191725Characterization of volatiles in Loquat fruit (Eriobotrya japonica Lindl.)Jorge A. PinoRolando MarbotCarlos VazquezAmong the many attractive and desirable attributes that create demand for fruits from the tropics and subtropics, their characteristic flavor is the most noticeable to consumers . In addition, these fruits are often inexpensive, are extremely rich in vitamins, and can be used in a wide range of products including beverages, desserts, and diary products. Loquat is the fruit of Eriobotrya japonica Lindl., a small evergreen tree native to Japan and actually grown there as well as in various other tropical and subtropical countries . The purpose of this study is to isolate and identify volatile components in loquat fruit grown in Cuba. Volatile components were isolated from loquat fruit by simultaneous steam distillation/solvent extraction according to Likens-Nickerson and analyzed by GC and GC-MS. Among 140 constituents separated, 128 were identified . A rough survey of the chemical classes represented in the loquat flavor was as follows: Acids comprise the largest class of volatiles (57.4 %); the composition of the other classes of compounds was as follows: aldehydes and ketones, 13 .7 %; parafines, 10.6 %; alcohols, 5 .5 % ; terpenoids, 5 .2 %; esters, 2.7 % and others, 4 .9 %. Hexadecanoic acid, octadecanoic acid, decane, benzaldehyde and nonanal were found to be the major constituents . The highly amounts of fatty acids was thought to contribute to the unique flavor of this fruit.https://revista.cnic.cu/index.php/RevQuim/article/view/1563 |
| spellingShingle | Jorge A. Pino Rolando Marbot Carlos Vazquez Characterization of volatiles in Loquat fruit (Eriobotrya japonica Lindl.) Revista CENIC Ciencias Químicas |
| title | Characterization of volatiles in Loquat fruit (Eriobotrya japonica Lindl.) |
| title_full | Characterization of volatiles in Loquat fruit (Eriobotrya japonica Lindl.) |
| title_fullStr | Characterization of volatiles in Loquat fruit (Eriobotrya japonica Lindl.) |
| title_full_unstemmed | Characterization of volatiles in Loquat fruit (Eriobotrya japonica Lindl.) |
| title_short | Characterization of volatiles in Loquat fruit (Eriobotrya japonica Lindl.) |
| title_sort | characterization of volatiles in loquat fruit eriobotrya japonica lindl |
| url | https://revista.cnic.cu/index.php/RevQuim/article/view/1563 |
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