Volatile compounds associated to the loss of astringency in 'Rama Forte' persimmon fruit. (October 2020)

• Record Type: Journal Article
• Authors: Amorim, Catherine; Alves Filho, Elenilson Godoy; Rodrigues, Tigressa Helena Soares; Bender, Renar João; Canuto, Kirley Marques; Garruti, Deborah Santos; Antoniolli, Lucimara Rogéria
• Is Part Of: Food research international. Volume 136(2020)
• Publication Date: 2020-10
• Subjects: Diospyros kaki L. -- Volatile markers -- Soluble tannins -- Sensory evaluation -- HS-SPME -- Chemometrics; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2020.109570
• Languages: English
• ISSNs: 0963-9969

Abstract

Graphical abstract: Highlights: Thirty-one VOC and two fatty acids were identified in 'Rama Forte' persimmon fruit after astringency removal. Two volatile compounds were reported for the first time on persimmon fruit. Relationship between the astringency removal and some VOC were found on persimmons. Two VOC are potential markers for artificial deastringency in 'Rama Forte' persimmons. Abstract: The volatile profile of 'Rama Forte' persimmon fruit treated with high concentration of CO2 or ethanol, as well as the association of specific volatile organic compounds (VOC) to the loss of astringency given by sensory and chemical evaluation were investigated in our study. Fruit were harvested at the maturity stage showing crisp texture and commercial color, and exposed to different astringency removal treatments: 70% CO2 for 18 h or 1.70 mL kg −1 ethanol for 6 h. Fruit were daily assessed for VOC, astringency, and soluble tannins content throughout eight days at room temperature. The HS-SPME/GC–MS analysis allowed to tentatively identify 31 volatile compounds and two fatty acids. A clear separation of the persimmon fruit from the beginning to the end of the post-treatment period was showed by PCA results, mainly from the fifth day for CO2 -treated and the seventh day for ethanol-treated persimmon. The loadings from CO2 treatment highlighted the increase in the concentrations of a great number of compounds with the progression of the days. The compounds 2, 4-di-tert-butylphenol and 1-pentadecanal were tentatively identified on fruit from both treatments after the longest periods and were absent on astringent non-treated fruit. These compounds are reported for the first time on persimmon fruit. Astringency tending to absent was noticed from the fifth and the seventh day after the fruit exposition to CO2 and ethanol vapor, respectively, when flesh soluble tannins concentrations close to 0.1% FW were found. Our study indicates a strong relationship between the astringency removal and the compounds 2, 4-di-tert-butylphenol and 1-pentadecanal, supporting them as potential marker compounds for artificial deastringency in 'Rama Forte' persimmon fruit.