Volatile compounds profile of fresh-cut peki fruit stored under different temperatures

Detalhes bibliográficos
Autor(a) principal: Damiani, Clarissa
Data de Publicação: 2009
Outros Autores: Vilas Boas, Eduardo Valério de Barros, Ferri, Pedro Henrique, Pinto, Daniella Moreira, Rodrigues, Luiz José
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da UFLA
Texto Completo: http://repositorio.ufla.br/jspui/handle/1/28413
Resumo: The objective of this work was to identify and verify the influence of time and temperature on the volatile compounds profile of fresh cut peki. Peki fruits were washed, sanitized, their kernels were extracted, and they were packaged and stored for 15 days at 0, 5, and 10 °C and 6 days at 22 °C. The volatiles compounds were analyzed by GC - MS. Ethyl hexanoate and ethyl octanoate were found in higher percentages, 63 and 16.3%, respectively. The determined volatiles were not influenced by the storage period. Hexanoic acid, ethyl 2-octenoate and ethyl decanoate were not influenced by the different temperatures. The temperatures 0, 5, and 10 °C did not influence ethyl hexanoate, ethyl 2-hexenoate and ethyl octanoate either. In addition, the temperatures 5, 10, and 22 °C did not influence ethyl hexanoate, cis-β-ocimene and ethyl octanoate. The temperature of 22 °C determined higher percentages of ethyl hexanoate and lower percentages of ethyl octanoate, in comparison to the temperature of 0 °C, and higher percentages of ethyl 2-hexenoate in comparison to the temperatures of 0, 5, and 10 °C. The temperature of 5 °C determined higher percentage of cis-β-ocimene when compared with the temperature of 0 °C. The storage temperatures of 0 and 5 °C were the most appropriate for the conservation.
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spelling Volatile compounds profile of fresh-cut peki fruit stored under different temperaturesPerfil dos compostos voláteis do pequi minimamente processado armazenado sob diferentes temperaturasPequi - Processamento mínimoPequi - ArmazenamentoPeki fruit - Minimal processingPeki fruit - StorageThe objective of this work was to identify and verify the influence of time and temperature on the volatile compounds profile of fresh cut peki. Peki fruits were washed, sanitized, their kernels were extracted, and they were packaged and stored for 15 days at 0, 5, and 10 °C and 6 days at 22 °C. The volatiles compounds were analyzed by GC - MS. Ethyl hexanoate and ethyl octanoate were found in higher percentages, 63 and 16.3%, respectively. The determined volatiles were not influenced by the storage period. Hexanoic acid, ethyl 2-octenoate and ethyl decanoate were not influenced by the different temperatures. The temperatures 0, 5, and 10 °C did not influence ethyl hexanoate, ethyl 2-hexenoate and ethyl octanoate either. In addition, the temperatures 5, 10, and 22 °C did not influence ethyl hexanoate, cis-β-ocimene and ethyl octanoate. The temperature of 22 °C determined higher percentages of ethyl hexanoate and lower percentages of ethyl octanoate, in comparison to the temperature of 0 °C, and higher percentages of ethyl 2-hexenoate in comparison to the temperatures of 0, 5, and 10 °C. The temperature of 5 °C determined higher percentage of cis-β-ocimene when compared with the temperature of 0 °C. The storage temperatures of 0 and 5 °C were the most appropriate for the conservation.O objetivo do trabalho foi identificar e verificar a influência do tempo e da temperatura sobre o perfil dos compostos voláteis de pequi minimamente processado. O pequi foi lavado, sanificado, seus pirênios extraídos, embalados e armazenados por 15 dias a 0, 5 e 10 °C e 6 dias a 22 °C. Os compostos voláteis foram analisados por CG-EM. Hexanoato de etila e octanoato de etila foram encontrados em porcentagens mais altas, 63 e 16.3% respectivamente. Os voláteis determinados não foram influenciados pelo tempo de armazenamento. Ácido hexanóico, 2-octenoato de etila e decanoato de etila não foram influenciados pelas diferentes temperaturas. As temperaturas 0, 5 e 10 °C também não influenciaram o hexanoato de etila, 2-hexenoato de etila e octanoato de etila. Por outro lado, as temperaturas 5, 10 e 22 °C não influenciaram o hexanoato de etila, cis-β-ocimeno e octanoato de etila. A temperatura de 22 °C determinou porcentagens mais altas de hexanoato de etila e porcentagens mais baixas de octanoato de etila em comparação à temperatura de 0 °C, e porcentagens mais altas de 2-hexenoato de etila em comparação a temperaturas de 0, 5 e 10 °C, enquanto a temperatura de 5 °C determinou porcentagens mais altas de cis-β-ocimeno, quando comparada com a temperatura de 0 °C. As temperaturas de armazenamento de 0 e 5 °C foram as mais apropriadas para a conservação.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2018-01-12T17:09:43Z2018-01-12T17:09:43Z2009-04info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfDAMIANI, C. et al. Volatile compounds profile of fresh-cut peki fruit stored under different temperatures. Food Science and Technology, Campinas, v. 29, n. 2, p. 435-439, abr./jun. 2009.http://repositorio.ufla.br/jspui/handle/1/28413Food Science and Technologyreponame:Repositório Institucional da UFLAinstname:Universidade Federal de Lavras (UFLA)instacron:UFLAhttp://creativecommons.org/licenses/by-nc/4.0/info:eu-repo/semantics/openAccessDamiani, ClarissaVilas Boas, Eduardo Valério de BarrosFerri, Pedro HenriquePinto, Daniella MoreiraRodrigues, Luiz Joséeng2018-01-12T17:09:45Zoai:localhost:1/28413Repositório InstitucionalPUBhttp://repositorio.ufla.br/oai/requestnivaldo@ufla.br || repositorio.biblioteca@ufla.bropendoar:2018-01-12T17:09:45Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA)false
dc.title.none.fl_str_mv Volatile compounds profile of fresh-cut peki fruit stored under different temperatures
Perfil dos compostos voláteis do pequi minimamente processado armazenado sob diferentes temperaturas
title Volatile compounds profile of fresh-cut peki fruit stored under different temperatures
spellingShingle Volatile compounds profile of fresh-cut peki fruit stored under different temperatures
Damiani, Clarissa
Pequi - Processamento mínimo
Pequi - Armazenamento
Peki fruit - Minimal processing
Peki fruit - Storage
title_short Volatile compounds profile of fresh-cut peki fruit stored under different temperatures
title_full Volatile compounds profile of fresh-cut peki fruit stored under different temperatures
title_fullStr Volatile compounds profile of fresh-cut peki fruit stored under different temperatures
title_full_unstemmed Volatile compounds profile of fresh-cut peki fruit stored under different temperatures
title_sort Volatile compounds profile of fresh-cut peki fruit stored under different temperatures
author Damiani, Clarissa
author_facet Damiani, Clarissa
Vilas Boas, Eduardo Valério de Barros
Ferri, Pedro Henrique
Pinto, Daniella Moreira
Rodrigues, Luiz José
author_role author
author2 Vilas Boas, Eduardo Valério de Barros
Ferri, Pedro Henrique
Pinto, Daniella Moreira
Rodrigues, Luiz José
author2_role author
author
author
author
dc.contributor.author.fl_str_mv Damiani, Clarissa
Vilas Boas, Eduardo Valério de Barros
Ferri, Pedro Henrique
Pinto, Daniella Moreira
Rodrigues, Luiz José
dc.subject.por.fl_str_mv Pequi - Processamento mínimo
Pequi - Armazenamento
Peki fruit - Minimal processing
Peki fruit - Storage
topic Pequi - Processamento mínimo
Pequi - Armazenamento
Peki fruit - Minimal processing
Peki fruit - Storage
description The objective of this work was to identify and verify the influence of time and temperature on the volatile compounds profile of fresh cut peki. Peki fruits were washed, sanitized, their kernels were extracted, and they were packaged and stored for 15 days at 0, 5, and 10 °C and 6 days at 22 °C. The volatiles compounds were analyzed by GC - MS. Ethyl hexanoate and ethyl octanoate were found in higher percentages, 63 and 16.3%, respectively. The determined volatiles were not influenced by the storage period. Hexanoic acid, ethyl 2-octenoate and ethyl decanoate were not influenced by the different temperatures. The temperatures 0, 5, and 10 °C did not influence ethyl hexanoate, ethyl 2-hexenoate and ethyl octanoate either. In addition, the temperatures 5, 10, and 22 °C did not influence ethyl hexanoate, cis-β-ocimene and ethyl octanoate. The temperature of 22 °C determined higher percentages of ethyl hexanoate and lower percentages of ethyl octanoate, in comparison to the temperature of 0 °C, and higher percentages of ethyl 2-hexenoate in comparison to the temperatures of 0, 5, and 10 °C. The temperature of 5 °C determined higher percentage of cis-β-ocimene when compared with the temperature of 0 °C. The storage temperatures of 0 and 5 °C were the most appropriate for the conservation.
publishDate 2009
dc.date.none.fl_str_mv 2009-04
2018-01-12T17:09:43Z
2018-01-12T17:09:43Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv DAMIANI, C. et al. Volatile compounds profile of fresh-cut peki fruit stored under different temperatures. Food Science and Technology, Campinas, v. 29, n. 2, p. 435-439, abr./jun. 2009.
http://repositorio.ufla.br/jspui/handle/1/28413
identifier_str_mv DAMIANI, C. et al. Volatile compounds profile of fresh-cut peki fruit stored under different temperatures. Food Science and Technology, Campinas, v. 29, n. 2, p. 435-439, abr./jun. 2009.
url http://repositorio.ufla.br/jspui/handle/1/28413
dc.language.iso.fl_str_mv eng
language eng
dc.rights.driver.fl_str_mv http://creativecommons.org/licenses/by-nc/4.0/
info:eu-repo/semantics/openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by-nc/4.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology
reponame:Repositório Institucional da UFLA
instname:Universidade Federal de Lavras (UFLA)
instacron:UFLA
instname_str Universidade Federal de Lavras (UFLA)
instacron_str UFLA
institution UFLA
reponame_str Repositório Institucional da UFLA
collection Repositório Institucional da UFLA
repository.name.fl_str_mv Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA)
repository.mail.fl_str_mv nivaldo@ufla.br || repositorio.biblioteca@ufla.br
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