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Equilibrium headspace analysis of volatile flavor compounds extracted from soursop (Annona muricata) using solid-phase microextraction
Abstract
The influence of headspace solid-phase microextraction (HS-SPME) variables, namely, sample concentration, salt concentration and sample amount, on the equilibrium headspace analysis of the main volatile flavor compounds released from soursop was investigated. A total of 35 volatile compounds, comprising 19 esters, six alcohols, three terpenes, two acids, two aromatics, two ketones and an aldehyde, were identified. The results indicated that all response-surface models were significantly (p < 0.05) fitted for 10 target volatile flavor compounds. The results further indicated that more than 65% of the variation in the equilibrium headspace concentrations of target volatile flavor compounds could be explained by the final reduced models, with high R2 values ranging from 0.658 to 0.944. Multiple optimization results showed that extraction using a 76.6% (w/w) sample concentration, 20.2% (w/w) salt and 8.2 g of blended soursop pulp was predicted to provide the highest overall equilibrium headspace concentration for the target soursop volatile flavor compounds.
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“Essential oils have been isolated from different organs of the plant such as fruit pulp, leaves, and fruit peel as well as plants from different locations in Africa, Asia, and the Americas [25–37].”
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“Interestingly, for the same plant part, differences in the chemical composition of the essential oils have been observed. This motivated this work on Annona muricata from Ghana.”
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References 48 · Cited by 63
Metadata
- Authors
- Cheong, K. W., Tan, C. P., Mirhosseini, H., Hamid, N. S. A., Osman, A., & Basri, M.
- Affiliations
- Universiti Putra Malaysia (MY)
- Auckland University of Technology (NZ)
- Corresponding author
- Tan, Chin Ping
- Venue
- Food Research International
- Publisher
- Elsevier BV
- Published
- 2010-06
- Volume
- 43
- Issue
- 5
- Pages
- 1267-1276
- ISSN
- 0963-9969 (ISSN-L)
- OpenAlex
- W2082980629
- Cited by
- 63
- References
- 48
- Citations by year
- 2026: 1 · 2025: 4 · 2024: 2 · 2023: 4 · 2022: 5 · 2021: 4 · 2020: 2 · 2019: 2 · 2018: 4 · 2017: 3 · 2016: 4 · 2015: 2 · 2014: 4 · 2013: 8 · 2012: 7
- FWCI
- 6.99
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Food Research International (publishedVersion)
- Universiti Putra Malaysia Institutional Repository (Universiti Putra Malaysia) (acceptedVersion)
- Topics
- Physical Sciences › Chemistry › Analytical Chemistry › Analytical chemistry methods development
- Life Sciences › Agricultural and Biological Sciences › Plant Science › Postharvest Quality and Shelf Life Management
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Biochemistry › Traditional and Medicinal Uses of Annonaceae
- Keywords
- Annona muricata, volatile flavor compounds, headspace solid-phase microextraction, extraction optimization, salt concentration, response surface methodology, esters, terpenes, fruit pulp
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- The paper
- Cheong, K. W., Tan, C. P., Mirhosseini, H., Hamid, N. S. A., Osman, A., & Basri, M. (2010). Equilibrium headspace analysis of volatile flavor compounds extracted from soursop (Annona muricata) using solid-phase microextraction. Food Research International. https://doi.org/10.1016/j.foodres.2010.03.001
