HEADSPACE VOLATILES OF SELECTED MELON, PEAR AND CARROT CULTIVARS

Abstract

Herein, we report on the results of solvent- and sorbent-free HS-GC-MS (headspace – gas chromatography – mass spectrometry) analysis of the headspace volatiles (HSVs) of fruits of cultivated melon (Cucumis melo L. cultivar “ananas dinja” [pineapple melon]) and pear (Pyrus communis L. cultivar “Julska lepotica” [the beauty of July]), as well as of underground parts of carrot (Daucus carota L. cultivar “nantes”). The obtained results are comparable to those of the traditional HS method. The main HSVs of melon were 2-methylbutyl acetate (42.9%), ethyl butanoate (11.4%), butyl acetate (10.1%), and methyl 2-methylbutanoate (9.8%); these are mostly biosynthetically related to amino acids. LOX (lipoxygenase) pathway products, hexanal (32.9%) and 1-hexanol (20.8%), and s sesquiterpene hydrocarbon, (E,E)-a-farnesene (24.9%), were found to be the dominant constituents of the pear headspace profile. The dominant HSVs of carrot underground parts were the monoterpenes sabinene (29.2%) and a-pinene (21.5%).

ISPARLJIVI SASTOJCI PLODOVA GAJENE DINJE, KRUŠKE I ŠARGAREPE

U ovom radu su izloženi rezultati HS-GC-MS (headspace – gasna hromatografija – masena spektrometrija) analize „headspace” isparljivih sastojaka (HSV) plodova gajene dinje (Cucumis melo L., kultivar „ananas dinja”), kruške (Pyrus communis L., kultivar „Julska lepotica”) i šargarepe (Daucus carota L., cultivar „nantes”), i to bez uporebe rasvarača ili sorbenta. Rezultati su uporedivi sa onima dobijenim primenom tradicionalne HS metode. Glavni HSV sastojci dinje su bili 2-metilbutil-acetat (42,9%), etil-butanoat (11,4%), butil-acetat (10,1%) i metil-2-metilbutanoat (9,8%); uopšteno, ova jedinjenja su u biosintetskom smislu izvedena iz aminokiselina. Dominantni sastojci HS profila kruške bili su heksanal (32,9%) i 1-heksanol (20,8%) (proizvodi LOX (lipoksigenaza) metaboličkog puta), kao i seskviterpenski ugljovodonik  (E,E)-a-farnezen (24,9%).  Glavni HSV sastojci šargarepe su bili monoterpeni sabinen (29,2%) i a-pinen (21,5%).