Evolution of aroma compounds of murtilla fruits (Ugni molinae Turcz) during storage

• Autores: Erick Scheuermann, Ivette Seguel, Adolfo Montenegro, Rubén O Bustos, Emilio Hormazábal, Andrés Quiroz
• Localización: Journal of the science of food and agriculture, ISSN 0022-5142, Vol. 88, Nº 3, 2008, págs. 485-492
• Idioma: inglés
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• Resumen

  • BACKGROUND: ‘Murtilla’, ‘mutilla’ or ‘murta’ (Ugni molinae Turcz) is a native Chilean species that produces a small berry fruit with a special aroma, whose volatile compounds have not yet been identified. The fruit may be consumed raw and also as jams, juice, canned products, confections and liquor. RESULTS: At the beginning and end of the storage, 24 volatile compounds were identified in murtilla fruit aroma and the concentration of these compounds in murtilla fruit ranged from 1.2 to 250.5 µg kg−1 fresh weight. Methyl 2-methyl butanoate, ethyl butanoate, ethyl 2-methyl butanoate, methyl hexanoate, ethyl hexanoate, methyl benzoate and ethyl benzoate were the major components, all of which have been reported as potent odors in other aromatic fruits. Based on estimated odor activity value, the most potent compound in the murtilla fruit aroma were ethyl hexanoate and 4-methoxy-2,5-dimethyl-furan-3-one. The statistical analysis showed that the storage produced a distinct effect on the same volatile compounds released from the murtilla ecotypes. CONCLUSION: The volatile compounds identified in murtilla fruit aroma, which may be described as fruity, sweet and floral, have been found in other aromatic fruits. Concerning the aroma, the murtilla fruit from ecotype 19-1 was shown to be the best in cooled storage. Copyright © 2007 Society of Chemical Industry