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Volatile compounds of ditax fruit (Detariumsenegalense J.F. Gmel) from Senegal

Published online by Cambridge University Press:  07 April 2014

Nafissatou Diop Ndiaye ,
Marc Lebrun  and
Manuel Dornier
Nafissatou Diop Ndiaye
Affiliation:
Inst. Technol. Alim., Route Pères Maristes, BP 2765, Dakar Hann, Sénégal
Marc Lebrun
Affiliation:
CIRAD, UMR95 QualiSud, TA B-95/16, 73 av. Jean François BretonF-34398Montpellier cedex 5France
Manuel Dornier*
Affiliation:
Montpellier SupAgro, UMR95 QualiSud, Inst. Rég. Chaudes, 1101 av. Agropolis, BP 5098, F-34093 Montpellier cedex 5, France,. dornier@cirad.fr
*
* Correspondence and reprints
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Abstract

Introduction. Detarium senegalense J.F. Gmel isa forest tree found in Senegal whose fruits are locally called ditax in Wolof. It is eatenfresh but it is widely used as nectar, which is one of the most popular beverages inSenegal. However, the chemical characterization of ditax pulp remains incomplete. Thispaper describes the volatile compounds of ditax to assess its organoleptic qualities.Materials and methods. Free volatile compounds of fresh ditax pulp wereisolated by solvent-assisted flavor evaporation and analysis by GC-MS. Results anddiscussion. Among the 53 compounds tentatively identified, 49 are reported forthe first time in this fruit. In total, 17 aldehydes, 11 aliphatic alcohols, 1 terpenealcohol, 7 free fatty acids, 3 unsaturated hydrocarbons, 1 terpene hydrocarbon, 7sesquiterpene hydrocarbons, 1 phenol, 2 ketones, 2 esters and 1 organic acid compound weretentatively identified in ditax fresh pulp. The main volatiles identified in fresh ditaxpulp were trans, cis-2,6-nonadienal (2.47 mg×kg–1),cis-2-heptenal (1.93 mg×kg–1), trans-a-bergamotene(1.11 mg×kg–1), bicyclo [2,2,0] hexane-1-carboxaldehyde (0.80 mg×kg–1), butyloctadecanoate (0.55 mg×kg–1) and trans-2-nonenal (0.47 mg×kg–1 freshpulp). Conclusion. Among the volatile compounds identified, aldehydecompounds were widely predominant. To assess the aromatic qualities of ditax pulp, theprimary impact aromas should be determined by identifying the aroma-active compounds byGC-olfactometry.

Keywords

SenegalDetarium senegalensefruitsflavorvolatile compoundssolvent extractionSénégalDetarium senegalensefruitsflaveurcomposé volatilextraction par solvantSenegalDetarium senegalensefrutassaborcompuesto volátilextracción por disolventes

Information

Type
Original article
Information
Fruits , Volume 69 , Issue 3 , May 2014 , pp. 181 - 188
Copyright
© 2014 Cirad/EDP Sciences

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