The DOI matches its Crossref record; 15 of the 15 references it cites were found in a registry or an index.
VOLATILE COMPOUNDS DURING THE RIPENING OF COLOMBIAN SOURSOP (Annona muricata L. cv. Elita)
Open accessAbstract
Fruits of soursop (Annona muricata L. cv. Elita) were evaluated at different ripening stages to determine the changes in their physicochemical characteristics: total soluble solid content, percentage of acidity, pH, and ripeness index. The change in volatile compounds were determined through Headspace-Solid Phase Microextraction and subsequent Gas Chromatography-Mass Spectrometry analyses. The volatile compounds were identified through the comparison of their chromatographic and spectral properties against the ones exhibited by reference substances. The sensorial quality factors showed values that changed according to the ripening stage. It was established that the ester levels, particularly those from C6, C4, and C8 saturated and unsaturated aliphatic acids, increased with ripening. C6 aliphatic compounds, such as (Z)-3-hexenol and (Z)-3-hexenal, were observed to be the major volatile constituents in the green stage. In contrast, methyl hexanoate and methyl (E)-2-hexenoate were the main volatile in ripe, overripe and half ripe fruits. The overripe stage was characterized by an increase in the ethyl acetate, methyl butanoate and ethyl butanoate levels, and the appearance of butanoic and hexanoic aliphatic acids. These facts could be used as an indicator of the beginning of the fermentation stage and the loss of fruit sensory quality.
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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].”
From Chemical Composition, Total Phenolic Content, and Antioxidant Activities of the Essential Oils of the Leaves and Fruit Pulp of Annona muricata L. (Soursop) from Ghana (2019) · cites this paper as [31]
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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.”
From Chemical Composition, Total Phenolic Content, and Antioxidant Activities of the Essential Oils of the Leaves and Fruit Pulp of Annona muricata L. (Soursop) from Ghana (2019) · cites this paper as [31]
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Cites
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A Cluster of Olfactory Receptor Genes Linked to Frugivory in Bats
Hayden, S., Bekaert, M., Goodbla, A. M., Murphy, W. J., Dávalos, L. M., & Teeling, E. C. (2014) · Molecular Biology and Evolution · doi:10.1093/molbev/msu043 · Cited by 81
Gyesi, J. N., Opoku, R., & Borquaye, L. S. (2019) · Biochemistry Research International · doi:10.1155/2019/4164576 · Cited by 81
Nassur, R. D. C. M. R., González‐Moscoso, S., Crisosto, G. M., Lima, L. C. D. O., Boas, E. V. D. B. V., & Crisosto, C. H. (2015) · Journal of Food Science · doi:10.1111/1750-3841.12989 · Cited by 49
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Self-citationBranched-Chain Volatiles in Fruit: A Molecular Perspective
Bizzio, L. N., Tieman, D. M., & Muńoz, P. (2022) · Frontiers in Plant Science · doi:10.3389/fpls.2021.814138 · Cited by 35
Metadata
- Authors
- MÁRQUEZ C., C. J., JIMÉNEZ, A. M., OSORIO, C., & CARTAGENA V., J. R.
- Affiliations
- Universidad Nacional de Colombia (CO)
- ORCID
- OSORIO, Coralia
- Venue
- Vitae
- Publisher
- Universidad de Antioquia
- Published
- 2011-11-23
- Volume
- 18
- Issue
- 3
- Pages
- 245-250
- ISSN
- 0121-4004 (ISSN-L)
- 2145-2660
- OpenAlex
- W4318604489
- Cited by
- 11
- References
- 14
- Citations by year
- 2023: 1 · 2022: 1 · 2021: 1 · 2019: 2 · 2018: 1 · 2016: 1 · 2015: 2 · 2014: 2
- FWCI
- 0.77
- Type
- journal article
- Language
- en
- Open access
- gold
- doi.org
- Licence
- cc-by-nc-sa
- Locations
- Revista Vitae (publishedVersion, cc-by-nc-sa)
- Funders
- Universidad Nacional de Colombia
- Topics
- 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
- Life Sciences › Agricultural and Biological Sciences › Food Science › Sensory Analysis and Statistical Methods
- Keywords
- Annona muricata, fruit ripening, volatile compounds, esters, aliphatic acids, methyl hexanoate, (Z)-3-hexenol, (Z)-3-hexenal, ethyl acetate, fruit fermentation, ripeness index, sensory quality
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- MÁRQUEZ C., C. J., JIMÉNEZ, A. M., OSORIO, C., & CARTAGENA V., J. R. (2011). VOLATILE COMPOUNDS DURING THE RIPENING OF COLOMBIAN SOURSOP (Annona muricata L. cv. Elita). Vitae. https://doi.org/10.17533/udea.vitae.10647
