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Volatile profile of fresh, whole 'Rama Forte' persimmons treated with CO or ethanol (EtOH) vapor for astringency removal, and the relationship of the main volatile organic compounds (VOCs) with the loss of astringency were investigated. Persimmons were harvested at the commercial maturity stage and treated with 70 % CO, 18 h, or 1.70 mL kg EtOH, 6 h. Headspace solid-phase microextraction coupled to gas chromatography-mass spectrometry allowed the tentative identification of 34 VOCs, 15 of them are reported for the first time on persimmons. Ethanol was the relevant compound common to CO and EtOH-treated samples in the first days after treatment, while acetoin, hexanal, and trans-2-hexenal ((E)-hex-2-enal) were the relevant VOCs in samples from the last days after treatment. As the astringency reached its lowest levels, some of the main VOCs had their relative intensity increased. Pentadecanal, ethyl acetate, acetoin, and ethanol may be potential predictors of astringency loss in fresh, whole 'Rama Forte' persimmons.
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http://dx.doi.org/10.1016/j.foodchem.2024.141797 | DOI Listing |
APL Bioeng
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Center for Tropical Medicine and Infectious Disease Research, Kaohsiung Medical University, No. 100, Shiquan 1st Rd., Sanmin Dist., Kaohsiung 80708, Taiwan.
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View Article and Find Full Text PDFTransfus Clin Biol
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Department of Pathology, Himalayan Institute of Medical Sciences, Swami Rama Himalayan University, Swami Ram Nagar, Jolly Grant, Dehradun 248016, Uttarakhand, India.
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View Article and Find Full Text PDFFood Chem
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Embrapa Tropical Agroindustry, 2270 Dr. Sara Mesquita St, 60511-110 Fortaleza, CE, Brazil.. Electronic address:
Volatile profile of fresh, whole 'Rama Forte' persimmons treated with CO or ethanol (EtOH) vapor for astringency removal, and the relationship of the main volatile organic compounds (VOCs) with the loss of astringency were investigated. Persimmons were harvested at the commercial maturity stage and treated with 70 % CO, 18 h, or 1.70 mL kg EtOH, 6 h.
View Article and Find Full Text PDF