Skip to main content
SpringerLink
Log in

Volatile compound profile and sensory features of cape gooseberry (Physalis peruviana Linnaeus): comparative study between cultivated and wild fruits

  • Original Paper
  • Published:
European Food Research and Technology Aims and scope Submit manuscript

Abstract

Physalis peruviana fruit has a unique and pleasant flavor which constitutes its main sensory strength. To better understand the cape gooseberry flavor, it is necessary to find correlations between its sensory traits and instrumental measurements. The main aim of this research was to characterize cultivated and wild cape gooseberry fruits of Physalis peruviana using the volatile profile and sensory analysis based on potential consumers. A total of 211 volatile compounds were identified by headspace solid-phase microextraction coupled to gas chromatography–mass spectrometry. In cultivated fruits, 170 compounds were found and 108 ones in wild fruits. Only 67 compounds were found in common in both fruits. Besides, 144 volatile compounds are reported for the first time. The sensory features of both fruits were defined by potential consumers who associated cultivated fruits with fruity and floral aromas, while wild fruits with herbaceous and fatty aromas. Sensory traits and volatile composition allowed jointly to characterize and differentiate each type of fruit. The results of the sensory analysis and the volatile compounds detected were correlated by means of principal component and multiple factor analysis, showing a clear difference in the aroma profile of both fruits.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4

Similar content being viewed by others

Data availability

The data that support the findings of this study are available from the corresponding author on reasonable request.

References

  1. Legge A (1974) Notes on the history, cultivation and uses of Physalis peruviana L. J Roy Hort Soc 99(7):310–314

    Google Scholar 

  2. Puente LA, Pinto CA, Castro ES, Cortés M (2011) Physalis peruviana Linnaeus, the multiple properties of a highly functional fruit: a review. Food Res Int 44:1733–1740

    Article  CAS  Google Scholar 

  3. Bazalar Pereda MS, Nazareno MA, Viturro CI (2019) Nutritional and antioxidant properties of Physalis peruviana L. fruits from the Argentinean northern Andean region. Plant Foods Hum Nutr 74(1):68–75

  4. Bazalar Pereda MS, Nazareno MA, Viturro CI (2020) Optimized formulation of a Physalis peruviana L. fruit nectar: physicochemical characterization, sensorial traits and antioxidant properties. J Food Sci Technol 57:3267–3277

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  5. Ares G, Varela P (2017) Trained vs. consumer panels for analytical testing: Fueling a long-lasting debate in the field. Food Qual Prefer 61:79–86

    Article  Google Scholar 

  6. Varela P, Ares G (2014) Novel techniques in sensory characterization and consumer profiling. CRC Press, Florida

    Book  Google Scholar 

  7. Berger RG (2007) Flavours and Fragrances. Springer - Verlag Berlin Heidelberg, Germany, Chemistry, Bioprocessing and Sustainability

    Book  Google Scholar 

  8. Buettner A (2017) Springer handbook of odor. Springer Cham, Switzerland

  9. Parker JK, Elmore JS, Methven L (2015) Flavour Development, Analysis and Perception in Food and Beverages. Woodhead Publishing, Cambridge

  10. Yilmaztekin M (2014) Analysis of volatile components of cape gooseberry (Physalis peruviana L.) grown in Turkey by HS-SPME and GC-MS. Sci World J 2014:1–8

    Article  Google Scholar 

  11. Adams RP (2007) Identification of Essential Oil Components by Gas Chromatography/ Mass Spectrometry. Allured Publishing Corporation, Carol Stream

    Google Scholar 

  12. Peña RF, Cortés M, Montoya OI (2013) Evaluation of the physicochemical, physical and sensory properties of fresh cape gooseberry and vacuum impregnated with physiologically active components. Vitae 20(1):13–22

    Article  Google Scholar 

  13. Quintero Herrera GA, Castro Ríos K, Taborda Ocampo G (2012) Evaluación sensorial de uchuva (Physalis peruviana L.) proveniente de tres regiones de Colombia. Alimentos Hoy 21(26):18–25

    Google Scholar 

  14. Instituto Colombiano de Normas Técnicas y Certificación (1996) ICONTEC Norma Técnica Colombiana NTC 3932 Identificación y selección de descriptores para establecer un perfil sensorial por una aproximación dimensional. Bogotá, Colombia

  15. International Standards Organization (2007) ISO 8589 Sensory analysis: general guidance for the design of test rooms. Switzerland, Geneva

    Google Scholar 

  16. Yilmaztekin M (2014) Characterization of potent aroma compounds of cape gooseberry (Physalis peruviana L.) fruits grown in antalya through the determination of odor activity values. Int J Food Prop 17(3):469–480

    Article  CAS  Google Scholar 

  17. Hui YH (2010) Handbook of Fruit and Vegetable Flavors. John Wiley and Sons, Hoboken

    Book  Google Scholar 

  18. Kupska M, Wasilewski T, Jedrkiewicz R, Gromadzka J, Namiesnik J (2016) Determination of terpene profiles in potential superfruits. Int J Food Prop 19(12):2726–2738

    Article  CAS  Google Scholar 

  19. Kupska M, Jelen HH (2017) In-tube extraction for the determination of the main volatile compounds in Physalis peruviana L. J Sep Sci 40(2):532–541

    Article  CAS  PubMed  Google Scholar 

  20. Kumar Mehta P, de Sousa Galvao M, Caetano Soares A, Pedreira Nogueira J, Narain N (2018) Volatile constituents of jambolan (Syzygium cumini L.) Fruits at three maturation stages and optimization of HS-SPME GC-MS method using a central composite design. Food Anal Methods 11(3):733–749

    Article  Google Scholar 

  21. Ghisalberti E (1994) The daucane (carotane) class of sesquiterpenes. Phytochemistry 37(3):597–623

    Article  CAS  Google Scholar 

  22. Mar A, Pripdeevech P (2016) Volatile components of crude extracts of Osmanthus fragrans flowers and their antibacterial and antifungal activities. Chem Nat Compd 52(6):1106–1109

    Article  CAS  Google Scholar 

  23. Coelho E, Rocha SM, Delgadillo I, Coimbra MA (2006) Headspace-SPME applied to varietal volatile components evolution during vitis vinifera L. cv. ‘Baga’ripening. Anal Chim Acta 563(1–2):204–214

    Article  CAS  Google Scholar 

  24. Duarte AR, Costa AR, Santos SC, Ferri PH, Paula JR, Naves RV (2011) Changes in volatile constituents during fruit ripening of wild Eugenia dysenterica DC. J Essent Oil Res 20(1):30–32

    Article  Google Scholar 

  25. Cuevas-Glory L, Ortiz-Vazquez E, Sauri-Duch E, Pino J (2013) Characterization of aroma- active compounds in sugar apple (Annona squamosa L.). Acta Aliment 42(1):102–108

    Article  CAS  Google Scholar 

  26. Raposo JDA, Figueiredo PLB, Santana RL, da Silva Junior AQ, Suemitsu C, da Silva R, Maia JGS (2018) Seasonal and circadian study of the essential oil of Myrcia sylvatica (G. Mey) DC., a valuable aromatic species occurring in the lower amazon river region. Biochem Syst Ecol 79:21–29

    Article  CAS  Google Scholar 

  27. Costa ER, Louro GM, Simionatto S, Vasconcelos NG, Cardoso CA, Mallmann V, Morel AF (2017) Chemical composition, antitumoral and antibacterial activities of essential oils from leaves and stem bark of Nectandra lanceolata (Lauraceae). J Essent Oil-Bear Plants 20(5):1184–1195

    Article  CAS  Google Scholar 

  28. Flamini G, Cosimi E, Cioni PL, Molfetta I, Braca A (2014) Essential-oil composition of Daucus carota ssp major (Pastinocello Carrot) and nine different commercial Varieties of Daucus carota ssp sativus Fruits. Chem Biodivers 11(7):1022–1033

    Article  CAS  PubMed  Google Scholar 

  29. Bandeira Reidel RV, Melai B, Cioni P, Flamini G, Pistelli L (2016) Aroma profile of Rubus ulmifolius Flowers and fruits during different ontogenetic phases. Chem Biodivers 13(12):1776–1784

    Article  CAS  PubMed  Google Scholar 

  30. Guichard E, Salles C, Morzel M, Le Bon M (2017) Flavour from Food to Perception. John Wiley and Sons, West Sussex

    Google Scholar 

  31. Gómez E, Ledbetter CA, Hartsell PL (1993) Volatile compounds in apricot, plum, and their interspecific hybrids. J Agric Food Chem 41(10):1669–1676

    Article  Google Scholar 

  32. Arctander S (1994) Perfume and Flavor Chemicals (Aroma Chemicals). Allured Publishing Corporation, Carol Stream

    Google Scholar 

  33. Pino JA, Queris O (2011) Analysis of volatile compounds of mango wine. Food Chem 125(4):1141–1146

    Article  CAS  Google Scholar 

  34. Cincotta F, Verzera A, Tripodi G, Condurso C (2015) Determination of Sesquiterpenes in Wines by HS-SPME Coupled with GC-MS. J Chromatogr 2(3):410–421

    Article  CAS  Google Scholar 

  35. Oliver-Simancas R, Muñoz R, Díaz-Maroto MC, Pérez-Coello MS, Alañón ME (2020) Mango by-products as natural source of valuable odor-active compounds. J Sci Food Agric 100(13):4688–4695

    Article  CAS  PubMed  Google Scholar 

Download references

Acknowledgements

This study was supported by Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Argentina, and CICYT-UNSE.

Author information

Authors and Affiliations

  1. Facultad de Ingeniería, Laboratorio PRONOA, CIITeD-CONICET, Universidad Nacional de Jujuy, Ítalo Palanca 10, San Salvador de Jujuy, Argentina

    Mayra Saby Bazalar Pereda & Carmen Inés Viturro

  2. Laboratorio de Antioxidantes y Procesos Oxidativos, Facultad de Agronomía y Agroindustrias, Instituto de Ciencias Químicas, Universidad Nacional de Santiago del Estero - CONICET, RN 9 Km 1125, Villa El Zanjón, Santiago del Estero, Argentina

    Mónica Azucena Nazareno

Authors
  1. Mayra Saby Bazalar Pereda
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Mónica Azucena Nazareno
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Carmen Inés Viturro
    View author publications

    You can also search for this author in PubMed Google Scholar

Contributions

All authors contributed to the study conception and design. Material preparation, data collection and analysis were performed by MBP, MAN and CIV. The first draft of the manuscript was written by MBP and all authors commented on previous versions of the manuscript. All authors read and approved the final manuscript.

Corresponding author

Correspondence to Mayra Saby Bazalar Pereda.

Ethics declarations

Conflict of interest

The authors declare that there is no conflict of interest.

Compliance with ethics requirements

This article does not contain any studies with human or animal subjects.

Additional information

Publisher's Note

Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Rights and permissions

Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Bazalar Pereda, M.S., Nazareno, M.A. & Viturro, C.I. Volatile compound profile and sensory features of cape gooseberry (Physalis peruviana Linnaeus): comparative study between cultivated and wild fruits. Eur Food Res Technol 249, 1007–1021 (2023). https://doi.org/10.1007/s00217-022-04191-9

Download citation

  • Received:

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s00217-022-04191-9

Keywords

Search

Navigation