Figures (5)  Tables (5)

    • Figure 1. 

      Fruits of (a) marmelada bola (Alibertia edulis) and (b) curriola (Pouteria ramiflora) at different ripening stages (mature green, half-ripe, and fully ripe).

    • Figure 2. 

      Chemical structures of the major volatile organic compounds of marmelada bola (Alibertia edulis) and curriola (Pouteria ramiflora).

    • Figure 3. 

      (a) Number of extracted volatile compounds and (b) normalized extraction efficiencies with different SPME fibers for marmelada bola (Alibertia edulis) and curriola (Pouteria ramiflora).

    • Figure 4. 

      (a) PCA and (b) HCA for marmelada bola fruits at different stages of maturity (MG, HR, and FR) analyzed in three types of SPME fibers for detecting volatile compounds (CAR/PDMS, DVB/CAR/PDMS, and PDMS/DVB).

    • Figure 5. 

      (a) PCA and (b) HCA for curriola fruits at different stages of maturity (MG, HR, and FR) analyzed in three types of SPME fibers for detecting volatile compounds (CAR/PDMS, DVB/CAR/PDMS and PDMS/DVB).

    • Common Brazilian name Species Family Maturity stage Description of stage of maturity
      Marmelada bola,
      marmelo do cerrado      		 Alibertia edulis Rich. Rubiaceae Mature green (MG) Green peel (L* = 51.33 ± 1.5, a* = −6.28 ± 0.8, b* = 31.66 ± 2.3), hard pulp (32.17 N ± 1.4)
      Half-ripe (HR)
      		 Peel more yellow than green (L* = 50.16 ± 2.4, a* = −3.35 ± 0.5, b* = 29.29 ± 1.9), firm pulp (13.45 ± 0.8 N)
      Fully ripe (FR) Yellow peel with brown spots (L* = 47.61 ± 1.6, a* = 9.32 ± 1.1, b* = 23.53 ± 1.3) and soft pulp (3.81 ± 0. 3 N)
      Curriola, pitomba de leite, brasa viva,
      pessegueiro do cerrado,
      fruta de veado, maçaranduba
      		 Pouteria ramiflora (Mart.) Radlk Sapotaceae Mature green (MG) Dull dark green peel (L* = 45.11 ± 1.2, a* = −6.68 ± 1.2, b* = 18.19 ± 1.3), firm pulp (11.35 ± 0.8 N)
      Half-ripe (HR)
      		 Green peel (L* = 44.74 ± 2.1, a* = −5.08 ± 1.8, b* = 17.02 ± 1.1), soft pulp (8.35 ± 1.2 N)
      Fully ripe (FR) Light green peel (L* = 40.52 ± 3.2, a* = 2.02 ± 0.9, b* = 12.85 ± 2.6), soft pulp (5.18 ± 0.5 N)

      Table 1. 

      Description of the characteristics of marmelada bola (A. edulis) and curriola (P. ramiflora) fruits collected in the Ribeirão Valley region (Cuiabá, Mato Grosso, Brazil).

    • No. Compounda RIb CAR/PDMS DVB/CAR/PDMS PDMS/DVB Odor descriptione
      MG HR FR MG HR FR MG HR FR
      Alcohols 1 Ethoxypropanol 819 nd nd nd nd nd nd 2.07 0.64 0.32 Fruit
      2 n-Hexanol 866 nd nd nd 9.40 nd nd 11.8 nd nd Resin, flower, green
      3 1-Octen-3-ol 978 nd nd nd 6.47 2.36 nd 15.98 6.52 nd −
      Aldehydes 4 Hexanal 800 nd nd nd nd nd nd 6.04 6.42 8.42 Grass, tallow, fat
      5 2-dodecenal 1,464 1.24 2.94 12.99 1.98 2.27 65.67 22.08 37.32 66.64 Green, fat, sweet
      Esters 6 Butyl acetate 810 nd nd nd nd nd nd nd nd 0.22 Pear
      7 Isopentyl acetate 869 nd nd nd nd nd nd nd nd 1.16 Banana
      8 Ethyl pentanoate 901 nd nd nd nd nd nd nd nd 0.79 Fruit
      9 Methyl hexanoate 921 30.14 46.66 53.79 40.83 53.17 72.35 43.09 58.80 75.91 Yeast, fruit
      10 Ethyl hexanoate 1,002 nd nd nd nd nd nd nd nd 0.33 Apple peel, fruit
      11 Ethyl lactate 1,008 nd nd nd nd nd nd nd nd 0.14 Fruit
      Ketone 12 Octadienone 983 nd nd nd nd nd nd nd nd 3.39 Geranium, metal
      13 1,5-Octadienone 988 nd nd nd nd nd nd nd nd 1.04 Earth
      14 Undecanone 1,298 nd nd nd nd nd nd nd nd 2.64 Orange, fresh, green
      Terpenoid 15 1-p-Menthene 1,029 nd 9.20 17.97 nd 20.19 31.33 nd 12.22 36.30 −
      16 Linalool 1,098 nd nd nd nd nd nd nd 6.41 17.58 Flower, lavender
      a Tentative identification (only by matching RIs and mass spectra from libraries). b Kovats retention index in DB-5-MS column. c SPME fibers: CAR/PDMS (carboxen/polydimethylsiloxane, 75 µm), DVB/CAR/PDMS (divinylbenzene/carboxen/polydimethylsiloxane, 50/30 µm), and PDMS/DVB (polydimethylsiloxane/divinylbenzene, 65 µm). d Maturity stage (% area): MG, mature green; HR, half-ripe; FR, fully ripe. e Arn & Acree[57], Adams[13], and The Good Scents Company[58]. nd: not detected.

      Table 2. 

      Volatile compounds identified in fruits of marmelada bola (A. edulis) at different maturity stagesd using different SPME fibersc.

    • No. Compounda RIb CAR/PDMS DVB/CAR/PDMS PDMS/DVB Odor descriptione
      MG HR FR MG HR FR MG HR FR
      Aldehydes 1 Nonanal 1,103 nd nd nd nd nd nd nd nd 0.49 Fat, citrus, green
      2 2-Dodecenal 1,464 nd nd nd nd nd nd nd nd 0.70 Green, fat, sweet
      Esters 3 Buthyl acetate 807 nd nd nd nd nd nd 0.57 1.20 4.41 Pear
      4 2-Ethyl ester-butanoic acid 840 0.77 1.91 2.26 1.78 2.73 2.92 0.80 1.31 2.55 −
      5 2-Methyl-ethyl ester-butanoic acid 845 nd nd nd nd nd nd 0.37 0.59 0.66 Apple
      6 Methyl hexanoate 921 1.39 2.27 2.97 1.77 3.21 4.99 1.78 1.84 1.94 Fruit
      7 Buthyl butanoate 993 0.11 0.36 0.73 0.58 0.80 2.01 0.74 1.14 2.02 −
      8 Ethyl hexanoate 997 24.86 28.98 37.90 0.80 42.97 55.01 2.64 44.22 58.66 Apple peel, fruit
      9 Methyl octanoate 1,121 nd nd nd 0.40 0.46 1.10 0.43 1.15 2.05 −
      10 Buthyl hexanoate 1,189 nd nd 0.54 1.04 2.24 4.73 1.94 2.97 6.16 Fruit
      11 Ethyl octanoate 1,194 nd nd nd 10.42 12.22 13.34 20.62 23.55 28.02 Fruit, fat
      Ketones 12 Undecanone 1,298 nd nd nd nd nd nd nd nd 0.68 Orange, fresh, green
      Terpenoid 13 Linalool 1,098 nd nd nd nd nd nd nd nd 0.73 Flower, lavender
      14 Alpha-bergamotene 1,434 nd nd nd nd nd nd nd nd 1.15 Wood, warm, tea
      15 Limonene 1,029 nd nd nd nd nd nd 2.46 3.01 4.59 Lemon, orange
      a Tentative identification (only by matching RIs and mass spectra from libraries). b Kovats retention index in the DB-5-MS column. c SPME fibers: CAR/PDMS (carboxen/polydimethylsiloxane, 75 µm), DVB/CAR/PDMS (divinylbenzene/carboxen/polydimethylsiloxane, 50/30 µm), and PDMS/DVB (polydimethylsiloxane/divinylbenzene, 65 µm). d Maturity stage (% area): MG, mature green; HR, half-ripe; FR, fully ripe. e Arn & Acree[57], Adams[13], and The Good Scents Company[58]. nd: not detected.

      Table 3. 

      Volatile compounds identified in fruits of curriola (P. ramiflora) at different maturity stagesd using different SPME fibersc.

    • Compound Maturity stage (% area)*
      MG HR FR
      Marmelada bola
      Ethoxypropanol 2.07a 0.64b 0.32c
      n-Hexanol 11.8 nd nd
      1-Octen-3-ol 15.98a 6.52b nd
      Hexanal 6.04c 6.42b 8.42a
      2-Dodecenal 22.08c 37.32b 66.64a
      Butyl acetate nd nd 0.22
      Isopentyl acetate nd nd 1.16
      Ethyl pentanoate nd nd 0.79
      Methyl hexanoate 43.09c 58.80b 75.91a
      Ethyl hexanoate nd nd 0.33
      Ethyl lactate nd nd 0.14
      Octadienone nd nd 3.39
      1,5-Octadienone nd nd 1.04
      Undecanone nd nd 2.64
      1-p-Menthene nd 12.22b 36.30a
      Linalool nd 6.41b 17.58a
      Curriola
      Nonanal nd nd 0.49
      2-Dodecenal nd nd 0.70
      Buthyl acetate 0.57a 1.20b 4.41c
      2-Ethyl ester-butanoic acid 0.80c 1.31b 2.55a
      2-Methyl-ethyl ester-butanoic acid 0.37c 0.59b 0.66a
      Methyl hexanoate 1.78c 1.84b 1.94a
      Buthyl butanoate 0.74c 1.14b 2.02a
      Ethyl hexanoate 2.64c 44.22b 58.66a
      Methyl octanoate 0.43c 1.15b 2.05a
      Buthyl hexanoate 1.94c 2.97b 6.16a
      Ethyl octanoate 20.62c 23.55b 28.02a
      Undecanone nd nd 0.68
      Linalool nd nd 0.73
      Alpha-bergamotene nd nd 1.15
      Limonene 2.46c 3.01b 4.59a
      * Means followed by the same letter on the line represent statistical similarities among maturity stages at the 5% probability level, using the Scott–Knott test. MG, mature green; HR, half ripe; FR, fully-ripe; nd, not detected.

      Table 4. 

      Volatile compounds identified in marmelada bola (A. edulis) and curriola (P. ramiflora) fruits at different maturity stages using the PDMS/DVB fiber.

    • Variables Loadings
      PC1 PC2
      Marmelada bola 6 0.983 0.075
      7 0.983 0.075
      8 0.983 0.075
      10 0.983 0.075
      11 0.983 0.075
      12 0.983 0.075
      13 0.983 0.075
      14 0.983 0.075
      16 0.952 0.117
      15 0.726 −0.473
      9 0.717 −0.259
      4 0.662 0.623
      5 0.613 −0.098
      3 −0.282 0.927
      1 −0.032 0.913
      2 −0.282 0.831
      Variance (%) 66.572 19.572
      Accumulated variance (%) 66.572 86.144
      Curriola 3 0.970 −0.216
      1 0.939 −0.106
      2 0.939 −0.106
      12 0.939 −0.106
      13 0.939 −0.106
      14 0.939 −0.106
      9 0.935 0.151
      10 0.875 0.354
      15 0.849 −0.402
      5 0.788 −0.408
      7 0.786 0.521
      11 0.779 −0.123
      6 −0.040 0.973
      4 0.341 0.851
      8 0.573 0.614
      Variance (%) 66.653 19.427
      Accumulated variance (%) 66.653 86.080

      Table 5. 

      Loadings of the variables along with the variance and the accumulated variance for each major component of the PCA for marmelada bola (A. edulis) and curriola (P. ramiflora).