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Please use this identifier to cite or link to this item: http://hdl.handle.net/1843/61204
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dc.creatorGiovana Ribeiro Ferreirapt_BR
dc.creatorPaulo Henrique Fidênciopt_BR
dc.creatorAriane Castricinipt_BR
dc.creatorRaísa Queiroz Andradept_BR
dc.creatorFlaviano Oliveira Silvériopt_BR
dc.date.accessioned2023-11-21T19:44:43Z-
dc.date.available2023-11-21T19:44:43Z-
dc.date.issued2022-
dc.citation.volume42pt_BR
dc.citation.spagee42321pt_BR
dc.identifier.doihttps://doi.org/10.1590/fst.42321pt_BR
dc.identifier.issn1678-457Xpt_BR
dc.identifier.urihttp://hdl.handle.net/1843/61204-
dc.description.resumoThe chemical composition of volatile compounds from Spondias tuberosa fruits were investigated at four days of maturity and from two accessions. These days were characterized through the compounds’ profiles obtained by extracting volatiles using solid-phase microextraction in headspace mode (HS-SPME) and analyzed by gas-chromatography coupled to mass spectrometry (GC-MS). A total of 27 and 22 compounds were identified from the EPAMIG-C02 and EPAMIG-C10 accessions, respectively. The main chemical class in both accessions were the esters, aldehyde, alcohols and terpenes. The study revealed a tendency to increase the ester content and decrease the aldehyde and terpene content during four days of post-harvest ripening for the two accessions. This behavior may be monitored by five key compounds such as two esters (ethyl butanoate and ethyl hexanoate) and three aldehydes (hex-2-enal, nonanal and dec-2-enal). These compounds may be used as markers for the maturity stage for the two accessions. The Principal Components Analysis (PCA) accumulated 73.85% of the total variance in principal components 1 and 2 and showed that it is possible to differentiate the fruit ripening stages through these compounds.pt_BR
dc.description.sponsorshipCNPq - Conselho Nacional de Desenvolvimento Científico e Tecnológicopt_BR
dc.description.sponsorshipFAPEMIG - Fundação de Amparo à Pesquisa do Estado de Minas Geraispt_BR
dc.description.sponsorshipCAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível Superiorpt_BR
dc.description.sponsorshipOutra Agênciapt_BR
dc.languageengpt_BR
dc.publisherUniversidade Federal de Minas Geraispt_BR
dc.publisher.countryBrasilpt_BR
dc.publisher.departmentICA - INSTITUTO DE CIÊNCIAS AGRÁRIASpt_BR
dc.publisher.initialsUFMGpt_BR
dc.relation.ispartofFood Science and Technology-
dc.rightsAcesso Abertopt_BR
dc.subject.otherUmbupt_BR
dc.subject.otherPlantas da caatingapt_BR
dc.subject.otherEsterespt_BR
dc.subject.otherTerpenospt_BR
dc.subject.otherAldeídospt_BR
dc.subject.otherMaturaçãopt_BR
dc.titleVolatile compounds of umbu (Spondias tuberosa Arruda) fruits during post-harvest ripening from two accessionspt_BR
dc.typeArtigo de Periódicopt_BR
dc.url.externahttps://www.scielo.br/j/cta/a/NCtdC7KHWznSBQXw45CZhWw/abstract/?lang=en#pt_BR
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