Please use this identifier to cite or link to this item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1169491
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dc.contributor.authorANTONIOLLI, L. R.
dc.contributor.authorALVES FILHO, E. G.
dc.contributor.authorRODRIGUES, T. H. S.
dc.contributor.authorGARRUTI, D. dos S.
dc.contributor.authorCANUTO, K. M.
dc.date.accessioned2024-11-27T07:38:10Z-
dc.date.available2024-11-27T07:38:10Z-
dc.date.created2024-11-25
dc.date.issued2025
dc.identifier.citationFood Chemistry, 464, 141797, 2025.
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1169491-
dc.descriptionVolatile profile of fresh, whole ‘Rama Forte’ persimmons treated with CO2 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 % CO2, 18 h, or 1.70 mL kg−1 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 CO2 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.
dc.language.isoeng
dc.rightsopenAccess
dc.subjectHS-SPME
dc.subjectGC–MS
dc.subjectDeastringency
dc.subjectCompostos orgânicos voláteis
dc.titleVolatile profile and potential predictors of astringency loss in fresh, whole ‘Rama Forte ’ persimmon fruit.
dc.typeArtigo de periódico
dc.subject.nalthesaurusVolatile organic compounds
dc.subject.nalthesaurusDiospyros kaki var. sylvestris
riaa.ainfo.id1169491
riaa.ainfo.lastupdate2024-11-26
dc.identifier.doihttps://doi.org/10.1016/j.foodchem.2024.141797
dc.contributor.institutionLUCIMARA ROGERIA ANTONIOLLI, CNPUV; ELENILSON GODOY ALVES FILHO, FEDERAL UNIVERSITY OF CEARA; TIGRESSA HELENA SOARES RODRIGUES, STATE UNIVERSITY OF VALE DO ACARAÚ; DEBORAH DOS SANTOS GARRUTI, CNPAT; KIRLEY MARQUES CANUTO, CNPAT.
Appears in Collections:Artigo em periódico indexado (CNPUV)

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