In addition, the SPME procedure more closely reflects the true flavor profile of the fruits than those that might be generated by solvent extraction processes. Recently, for the purposes of determining fruit aromas, the solid-phase microextraction (SPME) technique has been applied as an alternative sample preparation strategy, to overcome the problems associated with conventional sampling methodologies.
Solvent extraction is one of the most used techniques for the volatile compound isolation however, it is generally accomplished at high temperatures or under reduced pressure, conditions that can destroy or alter some volatile flavor compounds and/or produce artifacts. The study of flavour on a more analytical and scientific basis has been achieved by the development and application of modern analytical techniques. Īroma and flavour are one of the most important attributes and quality criteria that affect the consumption of fruits, and both qualitative and quantitative information is desired for characterizing aroma producing compounds. In Colombia, the fruits are stewed with honey and eaten as dessert. In addition to being canned whole and preserved as jam, the Cape gooseberry is made into sauce, used in pies, puddings, chutneys, and ice cream, and eaten fresh in fruit salads and fruit cocktails. Currently, the production of Cape gooseberry has expanded to tropical and subtropical countries such as the Caribbean and Colombia, the major producer. species which bears a superior fruit and has become widely known is commercially produced in Ecuador, South Africa, Kenya, Zimbabwe, Australia, New Zealand, Hawaii, India, Malaysia, Colombia, and China. Various species of the fruit have been subject to much confusion in the literature and in the trade. The round orange fruit is loosely enclosed in a papery husk which provides a natural wrapper for storing the fruit, as long as it is kept dry. IntroductionĬape gooseberry ( Physalis peruviana L.) is a cherry-sized, yellow-fleshed intriguing berry which was originally cultivated in the Andes. A total of 133 volatile compounds were identified in fruit pulp among them 1-hexanol (6.86%), eucalyptol (6.66%), ethyl butanoate (6.47%), ethyl octanoate (4.01%), ethyl decanoate (3.39%), 4-terpineol (3.27%), and 2-methyl-1-butanol (3.10%) were the major components in the sample extracts. DVB/CAR/PDMS fiber showed a strong extraction capacity for volatile compounds and produced the best result in case of total peak areas. Three solid phase microextraction fiber coatings (DVB/CAR/PDMS, CAR/PDMS, and PDMS/DVB) were tested for evaluation of volatile compounds. Volatile components in cape gooseberry fruit at ripe stage were collected using headspace-solid phase microextraction, and analyzed by gas chromatography-mass spectrometry.
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