36E-26 |
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H. M. Solís-Solís1, M. Calderón-Santoyo1, S. Galindo2, and J. A. RAGAZZO-SÁNCHEZ1. (1) Maestría en Ciencias en Alimentos, Instituto Tecnológico de Tepic, Av. Tecnológico No. 2595, Tepic, Nayarit., 63175 Tepic, 63175, Mexico, (2) Laboratoire de GBSA, Université de Montpellier II, Place E. Bataillon, 34095 Montpellier, 34095, France The aroma is one of the most significant and decisive parameters of quality in the selection of a product. However, the analysis of the aromatic fraction is complicated, because any extraction technique produces results that are similar to the original sample. These extraction techniques ere Simultaneous distillation extraction, reverse phase chromatography, liquid-liquid extraction and solid phase microextraction (SPME). Apricot fruits are appreciated by consumers for their flavor, sweetness and juiciness, these characteristics are strongly related to the variety and ripening stage at harvest. The aroma is an integral part of the flavor, the aroma compounds of apricot has already been studied. In this work eight varieties of apricot were analyzed using four different extraction techniques. Simultaneous extraction-distillation, reverse phase chromatography, liquid-liquid extraction and SPME are the four techniques that were used in here, selected by their high detection limit, precision and relative low cost. were used. The results were compared with analysis of variance; in descendent order, the concentration of volatile compounds found in the different apricot varieties were: Orangered, Goldrich, A4025, Bergeron, Monoqui, Double Rouge, Iranien and Hybride Blanc and the extraction technique that showed a bigger concentration of free volatile compounds was the reverse phase extraction. However after aroma identification with mass spectrometry, SPME resulted the selective technique of choice.
Session 36E, Fruit & Vegetable Products: General
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |