Characterization of volatile and aroma-impact compounds in persimmon (Diospyros kaki L., var. Triumph) fruit by GC-MS and GC-O analyses

Abstract

Although persimmon fruit is grown in various countries and is increasingly appreciated for its nutritional value, health benefits and rich flavour, surprisingly little research has been conducted to uncover the components responsible for its unique flavour. An aroma extract of persimmon fruit (Diospyros kaki L., var. Triumph) was obtained by hydrodistillation under vacuum followed by solid phase extraction. Gas chromatography-mass spectometry (GC-MS) analysis of the extract led to the positive identification of 50 compounds, among which aldehydes emerged as the most important class of volatile compounds. Thirty-two compounds were determined to have aroma-impact, by gas chromatography-olfactometry analysis of the aroma extract. The six most intense aroma-impact compounds were methional, (E)-2-hexenal, phenylacetaldehyde, (E,Z)-2,6-nonadienal, hexanal and Furaneol®. Their aroma qualities largely explain the aroma character of persimmon fruit, which was described as fresh peach, a touch of orange, sweet, woody, floral, green and potato. Unambiguous identification of trace aroma-impact compounds (E,E,Z)-2,4,6-nonatrienal and (E,Z,Z)-2,4,7-decatrienal by GC-MS was achieved by applying a solid phase extraction procedure for selective isolation of carbonyl compounds. © 2011 John Wiley & Sons, Ltd.