Volatile compounds in medlar fruit (Mespilus germanica L.) at two ripening stages
Isparljiva jedinjenja iz ploda mušmule (Mespilus germanica L.) u dve faze zrenja

2013
Authors
Veličković, Milovan M.Radivojević, Dragan D.
Oparnica, Čedo Đ.
Nikićević, Ninoslav

Živković, Marijana

Đorđević, Neda O.

Vajs, Vlatka
Tešević, Vele

Article (Published version)
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Show full item recordAbstract
Medlar is the fruit of Mespilus germanica L. in the family of Rosaceae. The fruit can be eaten only if "bletted" (softened by frost or longer storage). The effect of the maturation stages on the volatile compounds of the medlar fruit was investigated during two different stages. Volatile flavour substances were isolated from the minced pulp of unripe and full ripe medlar fruits by simultaneous steam distillation extraction (SDE) with methylene chloride as the extracting solvent. The concentrate was analyzed by GC-FID-MS. Hexanoic and hexadecanoic acids were the predominant acids, hexanal and (E)-2-hexenal were the predominant aldehydes, (Z)-3-hexenol and hexanol were the predominant alcohols, with p-cymene, terpinen-4-ol, and γ-terpinene (the terpenes responsible for the characteristic medlar flavour) being also present. The C6 aliphatic compounds, such as hexanal and (E)-2-hexenal, were observed as the major volatile constituents in the green stage. In contrast, hexanol and (Z)-3-hexe...nol were the main volatiles in ripe fruits.
Mušmula (Mespilus germanica L) je voće iz porodice ruža (Rosaceae). Zeleni plodovi mušmule nisu jestivi već treba da ugnile (omekšaju usled mraza ili tokom čuvanja) pre nego što se koriste u ishrani. Efekat procesa sazrevanja na isparljive komponente ploda mušmule ispitivan je u dve različite faze njegove zrelosti. Isparljiva jedinjenja su izolovana iz izmrvljene pulpe nezrelih i zrelih plodova mušmule pomoću simultane destilacije vodenom parom i ekstrakcije metilen-hloridom. Koncentrovani uzorak je analiziran kombinacijom metoda GC-FID-MS. Heksanska i palmitinska kiselina su najzastupljenije kiseline, heksanal i (E)-2-heksenal su najzastupljeniji aldehidi, (Z)-3-heksenol i heksanol su najzastupljeniji alkoholi i p-cimen, terpinen-4-ol i γ-terpinen, terpeni odgovorni za karakterističnu aromu ploda mušmule, takođe su prisutni. C6 alifatična jedinjenja, kao što su heksanal i (E)-2-heksenal su nađeni kao glavne isparljive komponente zelenih mušmula. Za razliku od njih, heksanol, (Z)-3-hek...senol su glavne komponente zrelih plodova mušmule.
Keywords:
Medlar / flavor / ripening / GC/MS / Mušmula / Miris / Sazrevanje / GH/MSSource:
Hemijska industrija, 2013, 67, 3, 437-441Publisher:
- Assoc Chemists & Chemical Engineers Of Serbia, Belgrade
Funding / projects:
- Natural products of wild, cultivated and edible plants: structure and bioactivity determination (RS-172053)
- Develooment and utilization of novel and traditional technologies in production of competitive food products with added valued for national and global market - CREATING WEALTH FROM THE WEALTH OF SERBIA (RS-46001)
- Content of bioactive components in small and stone fruits as affected by cultivar specificities and growing conditions, and obtaining biologically valuable products by improved and newly developed technologies (RS-31093)
- The application of new genotypes and technological innovations for the purpose of improvement of fruit-growing and viticultural production (RS-31063)
DOI: 10.2298/HEMIND120611085V
ISSN: 0367-598X
WoS: 000324565900006
Scopus: 2-s2.0-84879730638
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Institution/Community
IHTMTY - JOUR AU - Veličković, Milovan M. AU - Radivojević, Dragan D. AU - Oparnica, Čedo Đ. AU - Nikićević, Ninoslav AU - Živković, Marijana AU - Đorđević, Neda O. AU - Vajs, Vlatka AU - Tešević, Vele PY - 2013 UR - https://cer.ihtm.bg.ac.rs/handle/123456789/1164 AB - Medlar is the fruit of Mespilus germanica L. in the family of Rosaceae. The fruit can be eaten only if "bletted" (softened by frost or longer storage). The effect of the maturation stages on the volatile compounds of the medlar fruit was investigated during two different stages. Volatile flavour substances were isolated from the minced pulp of unripe and full ripe medlar fruits by simultaneous steam distillation extraction (SDE) with methylene chloride as the extracting solvent. The concentrate was analyzed by GC-FID-MS. Hexanoic and hexadecanoic acids were the predominant acids, hexanal and (E)-2-hexenal were the predominant aldehydes, (Z)-3-hexenol and hexanol were the predominant alcohols, with p-cymene, terpinen-4-ol, and γ-terpinene (the terpenes responsible for the characteristic medlar flavour) being also present. The C6 aliphatic compounds, such as hexanal and (E)-2-hexenal, were observed as the major volatile constituents in the green stage. In contrast, hexanol and (Z)-3-hexenol were the main volatiles in ripe fruits. AB - Mušmula (Mespilus germanica L) je voće iz porodice ruža (Rosaceae). Zeleni plodovi mušmule nisu jestivi već treba da ugnile (omekšaju usled mraza ili tokom čuvanja) pre nego što se koriste u ishrani. Efekat procesa sazrevanja na isparljive komponente ploda mušmule ispitivan je u dve različite faze njegove zrelosti. Isparljiva jedinjenja su izolovana iz izmrvljene pulpe nezrelih i zrelih plodova mušmule pomoću simultane destilacije vodenom parom i ekstrakcije metilen-hloridom. Koncentrovani uzorak je analiziran kombinacijom metoda GC-FID-MS. Heksanska i palmitinska kiselina su najzastupljenije kiseline, heksanal i (E)-2-heksenal su najzastupljeniji aldehidi, (Z)-3-heksenol i heksanol su najzastupljeniji alkoholi i p-cimen, terpinen-4-ol i γ-terpinen, terpeni odgovorni za karakterističnu aromu ploda mušmule, takođe su prisutni. C6 alifatična jedinjenja, kao što su heksanal i (E)-2-heksenal su nađeni kao glavne isparljive komponente zelenih mušmula. Za razliku od njih, heksanol, (Z)-3-heksenol su glavne komponente zrelih plodova mušmule. PB - Assoc Chemists & Chemical Engineers Of Serbia, Belgrade T2 - Hemijska industrija T1 - Volatile compounds in medlar fruit (Mespilus germanica L.) at two ripening stages T1 - Isparljiva jedinjenja iz ploda mušmule (Mespilus germanica L.) u dve faze zrenja VL - 67 IS - 3 SP - 437 EP - 441 DO - 10.2298/HEMIND120611085V ER -
@article{ author = "Veličković, Milovan M. and Radivojević, Dragan D. and Oparnica, Čedo Đ. and Nikićević, Ninoslav and Živković, Marijana and Đorđević, Neda O. and Vajs, Vlatka and Tešević, Vele", year = "2013", abstract = "Medlar is the fruit of Mespilus germanica L. in the family of Rosaceae. The fruit can be eaten only if "bletted" (softened by frost or longer storage). The effect of the maturation stages on the volatile compounds of the medlar fruit was investigated during two different stages. Volatile flavour substances were isolated from the minced pulp of unripe and full ripe medlar fruits by simultaneous steam distillation extraction (SDE) with methylene chloride as the extracting solvent. The concentrate was analyzed by GC-FID-MS. Hexanoic and hexadecanoic acids were the predominant acids, hexanal and (E)-2-hexenal were the predominant aldehydes, (Z)-3-hexenol and hexanol were the predominant alcohols, with p-cymene, terpinen-4-ol, and γ-terpinene (the terpenes responsible for the characteristic medlar flavour) being also present. The C6 aliphatic compounds, such as hexanal and (E)-2-hexenal, were observed as the major volatile constituents in the green stage. In contrast, hexanol and (Z)-3-hexenol were the main volatiles in ripe fruits., Mušmula (Mespilus germanica L) je voće iz porodice ruža (Rosaceae). Zeleni plodovi mušmule nisu jestivi već treba da ugnile (omekšaju usled mraza ili tokom čuvanja) pre nego što se koriste u ishrani. Efekat procesa sazrevanja na isparljive komponente ploda mušmule ispitivan je u dve različite faze njegove zrelosti. Isparljiva jedinjenja su izolovana iz izmrvljene pulpe nezrelih i zrelih plodova mušmule pomoću simultane destilacije vodenom parom i ekstrakcije metilen-hloridom. Koncentrovani uzorak je analiziran kombinacijom metoda GC-FID-MS. Heksanska i palmitinska kiselina su najzastupljenije kiseline, heksanal i (E)-2-heksenal su najzastupljeniji aldehidi, (Z)-3-heksenol i heksanol su najzastupljeniji alkoholi i p-cimen, terpinen-4-ol i γ-terpinen, terpeni odgovorni za karakterističnu aromu ploda mušmule, takođe su prisutni. C6 alifatična jedinjenja, kao što su heksanal i (E)-2-heksenal su nađeni kao glavne isparljive komponente zelenih mušmula. Za razliku od njih, heksanol, (Z)-3-heksenol su glavne komponente zrelih plodova mušmule.", publisher = "Assoc Chemists & Chemical Engineers Of Serbia, Belgrade", journal = "Hemijska industrija", title = "Volatile compounds in medlar fruit (Mespilus germanica L.) at two ripening stages, Isparljiva jedinjenja iz ploda mušmule (Mespilus germanica L.) u dve faze zrenja", volume = "67", number = "3", pages = "437-441", doi = "10.2298/HEMIND120611085V" }
Veličković, M. M., Radivojević, D. D., Oparnica, Č. Đ., Nikićević, N., Živković, M., Đorđević, N. O., Vajs, V.,& Tešević, V.. (2013). Volatile compounds in medlar fruit (Mespilus germanica L.) at two ripening stages. in Hemijska industrija Assoc Chemists & Chemical Engineers Of Serbia, Belgrade., 67(3), 437-441. https://doi.org/10.2298/HEMIND120611085V
Veličković MM, Radivojević DD, Oparnica ČĐ, Nikićević N, Živković M, Đorđević NO, Vajs V, Tešević V. Volatile compounds in medlar fruit (Mespilus germanica L.) at two ripening stages. in Hemijska industrija. 2013;67(3):437-441. doi:10.2298/HEMIND120611085V .
Veličković, Milovan M., Radivojević, Dragan D., Oparnica, Čedo Đ., Nikićević, Ninoslav, Živković, Marijana, Đorđević, Neda O., Vajs, Vlatka, Tešević, Vele, "Volatile compounds in medlar fruit (Mespilus germanica L.) at two ripening stages" in Hemijska industrija, 67, no. 3 (2013):437-441, https://doi.org/10.2298/HEMIND120611085V . .