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Abstract
Volatile compounds were isolated from sapote fruit by simultaneous steam distillation-solvent extraction according to Likens-Nickerson. Compounds were identified by capillary GC and GC/MS. Twenty-four components were identified in the aroma concentrate, from which benzaldehyde, hexanal and hexadecanoic acid were found to be the major constituents.
Key Word Index
Pouteria sapota, Sapotaceae, sapote, fruit volatiles, benzaldehyde, hexanal, hexadecanoic acid.
Plant Name
Pouteria sapota (Jacq.) H. E. Moore et Stern, (syn. Pouteria mammosa (L. ) Cronquist, Achras mammosa L., Lucu ma mammosa A. DC., Calocarpummamosum Pierre) (Sapotaceae). Local name: sapote, mamey Colorado.
Source
Mature sapote fruits were collected from a local commercial planting in the vicinity of Mérida, Yucatán, México.
Previous Work
Pouteria sapota, commonly named sapote or mamey sapote, is a favorite fruit throughout the West Indies and Central America. It is indigenous to the American tropics and whenever grown is relished as one of the more desirable fruits. The fruit is elliptic, from five to eight inches long, with a rough, scaly, reddish-brown skin somewhat leathery in texture. The flesh is terra-cotta in color and granular, generally enclosing one long, glossy brown seed. The soft flesh of the ripe fruit has a pleasant, sweet flavor. It is usually eaten fresh and also in preserves, ice creams and marmalades (1,2).
Despite the characteristic desirable flavor of this fruit, the chemical composition of volatile compounds of sapote has to the best of our knowledge not been the object of previous study. Therefore, in the present study we investigated the volatile flavor constituents of this fruit cultivated in Yucatán, Mexico.
Present Work
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