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Flavoromics approach to differentiate three edible Tacsonia (Passifloraceae) fruit species

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Abstract

The odour-active compounds of three Tacsonia fruits (Passiflora sp.) species: P. tarminiana, P. mixta and P. tripartita var mollissima, were isolated by headspace solid-phase microextraction and identified by gas chromatography–olfactometry and gas chromatography–mass spectrometry analyses in comparison with standards. Physicochemical and sensory properties were different in the threes species. P. mixta exhibited an intense green, herbal, and seed-like odour; P. tarminiana was characterised by the presence of sweet, acidic, fruity, and floral odour notes, while P. tripartita had a soft sweet, fruity, and aqueous odour. Aliphatic esters and alcohols, and terpenic compounds were predominant in all of these species; being hexyl acetate, hexyl hexanoate, and hexyl butanoate major constituents in all of them. Multivariate analysis of the relevant odorants showed a strong correlation between aroma compounds and classification of Tacsonia species, showing a close correlation among P. mixta and P. tripartita var. mollissima aroma composition. The present methodology is adaptable for the comparative study of Tacsonia subgenus commercial samples, to discriminate if they are pure or hybrids and for their aroma quality evaluation.

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Abbreviations

AEDA:

Aroma extract dilution analysis

CA:

Correspondences analysis

DA:

Discriminant analysis

FD:

Flavour dilution factor

GC–MS:

Gas chromatography coupled to mass spectrometry

GC–O:

Gas chromatography coupled to olfactometry

HCA:

Hierarchical cluster analysis

HS-SPME:

Headspace solid-phase micro-extraction

OAV:

Odour activity value

PCA:

Principal component analysis

SAFE:

Solvent-assisted flavour evaporation

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Acknowledgements

Authors greatly appreciate the financial support provided by Fondo Nacional de Financiamiento para la Ciencia, la Tecnología y la Innovación, Francisco José de Caldas (Contract No. 0459-2013 Red Nacional para la Bioprospección de Frutas Tropicales-RIFRUTBIO). We thank the valuable support of DISAROMAS S.A, Bogotá, Colombia for giving some reference compounds, and OCATI, S. A., Colombia from supplying P. tripartita var. mollissima fruits. Thanks also to Gustavo Morales from Jardín Botánico de Bogotá, Colombia, for his helpful assistance during the classification of three Tacsonia species.

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Authors and Affiliations

  1. Departamento de Química, Universidad Nacional de Colombia, Bogotá, AA 14490, Colombia

    Diana Alexandra Martín, Coralia Osorio & Diana Cristina Sinuco

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  1. Diana Alexandra Martín
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  2. Coralia Osorio
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  3. Diana Cristina Sinuco
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Correspondence to Diana Cristina Sinuco.

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Martín, D.A., Osorio, C. & Sinuco, D.C. Flavoromics approach to differentiate three edible Tacsonia (Passifloraceae) fruit species. Eur Food Res Technol 244, 695–703 (2018). https://doi.org/10.1007/s00217-017-2991-2

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