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Identification and sensory analysis of volatile constituents of babaco fruit (Carica pentagona heilborn)

✍ Scribed by Massimo Barbeni; Pier Antonio Guarda; Mario Villa; Paolo Cabella; Franco Pivetti; Filippo Ciaccio

Publisher: John Wiley and Sons
Year: 1990
Tongue: English
Weight: 446 KB
Volume: 5
Category: Article
ISSN: 0882-5734
DOI: 10.1002/ffj.2730050105

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✦ Synopsis

Abstract

The volatile constituents of babaco fruit (Carica pentagona Heilborn) were investigated. Two different methods of isolation of the volatiles were employed: (a) reduced pressure steam distillation followed by dichloromethane extraction: (b) direct extraction of filtered babaco pulp with diethyl ether. HPLC fractionation of the extracts was carried out. The extracts were analysed by dual capillary gas chromatography and combined capillary GC‐MS. The identified volatiles included 9 hydrocarbons, 20 alcohols, 9 carbonyls, 9 acids, 60 esters, 3 lactones, 2 sulphur and 7 miscellaneous components. Quantitative analysis of the major components (butan‐1‐ol and hexan‐1‐ol) showed similar results for the two isolation methods. Combined GC‐sensory analysis was carried out: of the 21 main odours detected, 18 were tentatively assessed by linear retention index comparison with authentic chemical standards. The aroma of babaco appears to be due to the collective effect of a number of components.

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