Título:	Volatile profile and potential predictors of astringency loss in fresh, whole ‘Rama Forte ’ persimmon fruit.
Autoria:	ANTONIOLLI, L. R. ALVES FILHO, E. G. RODRIGUES, T. H. S. GARRUTI, D. dos S. CANUTO, K. M.
Afiliação:	LUCIMARA 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.
Ano de publicação:	2025
Referência:	Food Chemistry, 464, 141797, 2025.
Conteúdo:	Volatile 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.
NAL Thesaurus:	Volatile organic compounds Diospyros kaki var. sylvestris
Palavras-chave:	HS-SPME GC–MS Deastringency Compostos orgânicos voláteis
Digital Object Identifier:	https://doi.org/10.1016/j.foodchem.2024.141797
Tipo do material:	Artigo de periódico
Acesso:	openAccess
Aparece nas coleções:	Artigo em periódico indexado (CNPUV)