Volatile compounds from different fruit parts of two cultivars of Cydonia oblonga

Abstract

Quince is characterized as a fragrant fruit which, unlike other pomes (apple, pear), is not used for fresh consumption due to its astringency and compactness, but only in its processed form (jams, jelly, distillery products, and nutraceutical compounds). As a consequence, there is little knowledge currently available concerning the characteristics of the fruit, and in particular its aromatic and chemotaxonomic patterns. In this work, carpometric, chemometric and spectrophotometric measurements were performed on quince fruits. VOCs emitted by different tissues or parts of the fruit were studied to describe its aromatic profile. The study was carried out on the fruits of an old, well-known cultivar (‘Gigante di Wranja’, commonly called ‘Wranja’) and a new Tuscan accession. Intact, halved and solely pulp (cubed) samples were evaluated for each individual fruit. Data obtained from VOC analysis through Proton Transfer Reaction Time-of-Flight Mass Spectrometer (PTR-ToF-MS) were evaluated by multivariate statistical analysis. The spectra obtained from the intact fruit samples showed a higher amount of masses corresponding to terpenes or terpenoid compounds, which fundamentally characterize the aroma of this type of fruit; these substances were found to be much less present in the VOCs emitted by the pulp, where high values of masses linked to the maturation processes were instead found.

Keywords

• fruit tissues
• Proton Transfer Reaction Time-of-Flight Mass Spectrometer
• physicochemical fruit parameters
• quince