Research Information System
INTERNATIONAL JOURNAL OF FOOD PROPERTIES, vol.17, no.3, pp.469-480, 2014 (SCI-Expanded)
This article presents the investigation of the aroma profile of cape gooseberry (Physalis peruviana L.) grown in Antalya, Turkey. The analyses were carried out by means of liquid-liquid extraction followed by gas chromatography-flame ionization detection and gas chromatography-mass spectrometry for quantification and identification, respectively. Sensory analysis confirmed that the organic extract obtained by liquid-liquid extraction was representative of cape gooseberry odor. A total of 83 volatile compounds were identified and quantified in fruit pulp, including 23 esters, 21 alcohols, 11 terpenes, 8 ketones, 8 acids, 6 lactones, 4 aldehydes, and 2 miscellaneous. The main aroma components of the cape gooseberry (concentration >3%) were -hexalactone (17.66%), benzyl alcohol (17.22%), dimethylvinylcarbinol (6.54%), 1-butanol (5.71%), 2-methyl-1-butanol (5.22%), cuminol (3.98%), -octalactone (3.64%), and 1-hexanol (3.25%). The calculated odor activity values suggest that -octalactone, -hexalactone, ethyl octanoate, 2-heptanone, nonanal, hexanal, citronellol, 2-methyl-1-butanol, benzyl alcohol, phenethyl alcohol, 1-heptanol, ethyl decanoate, and 1-butanol were the potent aroma compounds of cape gooseberry. Within these, -octalactone (OAV: 46.9) was the most powerful contributor to the aroma of the fruit. It was concluded that cape gooseberry has characteristic indicator odorants that contribute to the overall aroma, which also can be used as quality-freshness markers of this fruit.