Existence and variation of 2-Acetyl-1-pyrroline vontent in the water of aromatic coconut fruit

• 作 者: VoraphatLuckanatinvong[1]SuganyaWongpornchai[2]JingtairSiriphanich[3]
• 机 构: Department of Horticulture,Faculty of Agriculture at Kamphangsaen,Kasetsart University,NakhonPathom
• 出 处: 2015 International Conference on Fruit Quality Biology (第二届果
• 发表日期: 2015年期

　　Using a non-heated solvent extraction and gas chromatography-mass spectrometry(GC-MS)method,the impact aroma compound,2-acetyl-1-pyrroline(2AP),was confirmed,for the first time,to be naturally occurred in fruit of an aromatic Thai coconut cv.Nam-Hom.Its concentrations were determined in each water sample obtained from a set of aromatic coconut fruits,harvested at different maturity stages and duration over a year,by utilizing solid phase microextraction(SPME)and GC-MS operated in selected ion monitoring(SIM)mode.2AP was initially detected at a concentration of 0.3 mgL-1 in the water of 5.5-months old coconut fruits.Its content continuously increased to 7.5 mgL-1 at full maturity of the 11-month old fruit.The highest concentration was found in the dry season and almost none was detected in the middle of the rainy season.