Changes in volatile constituents during the ripening of cocona (Solanum sessiliflorum Dunal) fruit

Abstract

Cocona (Solanum sessiliflorum Dunal) is a shrub native from the
upper Orinoco region of the Amazon basin, recently his culture has extended
and technified due to its edible fruits, which has begun to commercialize itself
very it is desired by its exquisite flavor and aroma. In this study was evaluated
the composition of the volatile compounds in pulp cocona during the ripening
fruit. Three stages of maturation were studied: green, mature and ripe. The
volatiles were isolated by continuous liquid-liquid extraction with pentanedichloromethane
1 : 1 (v/v) and researched by GC-FID and GC-MS. A total of
76 compounds were found in this fruits, 40 in green fruits, while up to 67 were
present in mature and 66 in ripe fruits, most of them reported for the first time.
During the maturation an increase in concentration of esters and alcohols, and
decrease in carbonyl compounds were observed. Similar compounds were found
in the three maturation stages, but higher concentration of methyl salicylate
together with a-terpineol and smaller proportion (Z)-3-hexenol were found, while
aldehydes as (Z)-3-hexenal, (Z)-2-hexenal, (E)-2-hexenal and hexanal decreased
with maturation.