Yellow tamarillo is a shrub native to the Andes that belongs to the Solanaceae family. This fruit is source of vitamins A, B6, C, and E, calcium, iron, and phosphorus. Its flavor is intense, but some characteristic residual bitter taste makes it rejected for some consumers. Sensomics approach was used to identify the odor-active volatiles and the non-volatile compounds responsible for bitter taste. The GC-O, GC-MS and AEDA analysis of SAFE (Solvent Assisted Flavor Evaporation) extract allow to identify (Z)-3-hexenal, hexanal, and ethyl butanoate as key aroma compounds of yellow tamarillo. Additionally, the bioguided (taste sensory analyses) fractionation of freeze-dried fruit with different polarity solvents showed the presence of a bitter compound, that was further isolated an identified as rosmarinic acid by MS and NMR. Its bitter taste threshold value was determined by using the 3AFC (alternative forced choice) method to be 37.00 ± 1.25 mg/L.

Sensomics approach applied to flavor and taste studies in yellow tamarillo (Solanum betaceum) fruit

254th National Meeting (2017)

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