Estudio comparativo del aroma de tres especies del género Passiflora subgénero Tacsonia
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Martín Rojas, Diana Alexandra
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La curuba (Passiflora sp.) es una de las frutas más populares y de alto consumo en Colombia debido a su sabor y aroma único y exquisito. En este estudio, la extracción de aroma por medio de un equipo de extracción asistida con solvente (Solvent-Assisted Flavour Extraction -SAFE) y por microextracción en fase sólida del espacio de cabeza (HS-SPME), en conjunto con análisis por cromatografía de gases acoplada a espectrometría de masas (GC-MS) y cromatografía de gases-olfatometría (GCO), se utilizaron para identificar los compuestos olfativamente activos responsables del aroma de tres especies de Passiflora subgénero Tacsonia: P. tarminiana, P. mixta y P. tripartita. El análisis multivariado de los datos de los compuestos clave en el aroma de cada especie mostró una fuerte correlación entre la composición del aroma y especies del subgénero Tacsonia. PCA permitió establecer las diferencias en el aroma de las tres especies de curuba. P. tarminiana caracterizado por un olor dulce, ácido y frutal causado principalmente por el acetato de hexilo, hexanol, eucaliptol y ácido hexanoico. El aroma de P. mixta asociado a notas verde, herbal y semilla, es debido principalmente al β-mirceno y el benzoato de etilo, mientras que el aroma de P. tripartita descrito como suave, con notas dulce, frutal y acuosa, es atribuido a la presencia de linalool, acetato de butilo y acetato de isoamilo en su aroma. La combinación de HS-SPME, GCMS, GCO y análisis sensorial, con análisis multivariado puede ser utilizado para distinguir correctamente entre diferentes especies del subgénero Tacsonia.
Abstract. Banana passion fruit (Passiflora sp.) is one of the most popular and valuable fruits in Colombia because of its unique and exquisite flavor. In this study, Solvent- Assisted Flavour Extraction (SAFE) and headspace solid-phase micro-extraction (HS-SPME) coupled with gas chromatography–mass spectrometry (GCMS) and gas chromatography-olfactometry (GCO) analyses were used to characterize the aroma active compounds of the fruits from three different species of Passiflora subgenus Tacsonia: P. tarminiana, P. mixta and P. tripartite var mollissima. Further multivariate analysis of the key odorants showed strong correlation between aroma compounds and Passiflora subgenus Tacsonia species. PCA of the active aromas revealed their contributions to the odor differences among the curuba species. P. tarminiana was characterized by sweet, acid and fruit odor which is mainly caused by hexyl acetate, hexanol, eucaliptol and hexanoic acid. P. mixta had a stronger green, herbal and seed odor, which is mainly caused by β- mirceno and ethyl benzoate, while P. tripartita had a soft sweet, fruit and aqueous odor, which is mainly caused by linalool, butyl acetate and isoamyl acetate. The HS-SPME, GCMS, GCO and sensory analysis, when combined with multivariate analysis could be used to successfully distinguish between different subgenus Tacsonia species.
Abstract. Banana passion fruit (Passiflora sp.) is one of the most popular and valuable fruits in Colombia because of its unique and exquisite flavor. In this study, Solvent- Assisted Flavour Extraction (SAFE) and headspace solid-phase micro-extraction (HS-SPME) coupled with gas chromatography–mass spectrometry (GCMS) and gas chromatography-olfactometry (GCO) analyses were used to characterize the aroma active compounds of the fruits from three different species of Passiflora subgenus Tacsonia: P. tarminiana, P. mixta and P. tripartite var mollissima. Further multivariate analysis of the key odorants showed strong correlation between aroma compounds and Passiflora subgenus Tacsonia species. PCA of the active aromas revealed their contributions to the odor differences among the curuba species. P. tarminiana was characterized by sweet, acid and fruit odor which is mainly caused by hexyl acetate, hexanol, eucaliptol and hexanoic acid. P. mixta had a stronger green, herbal and seed odor, which is mainly caused by β- mirceno and ethyl benzoate, while P. tripartita had a soft sweet, fruit and aqueous odor, which is mainly caused by linalool, butyl acetate and isoamyl acetate. The HS-SPME, GCMS, GCO and sensory analysis, when combined with multivariate analysis could be used to successfully distinguish between different subgenus Tacsonia species.