PP82 Volatiles of the Exotic Colombian Fruit Borojó (Alibertia patinoi Cuatrecasas) at Different Ripening Stages
DOI:
https://doi.org/10.3407/vhcy5e70Keywords:
Volatile Organic Compounds, Ripeness, Alibertia patinoi, Headspace, GC-MSAbstract
Bioprospecting offers opportunities for uncommon plants like Borojó (Alibertia patinoi), valued for its nutrition and medicinal properties. Its pulp is used in juices, jams, and fermented beverages. This study analyzed Borojó’s volatile compounds at different ripening stages using SHS/GC-MS and HS-SPME/GC-MS. Over 35 compounds were identified, including esters, alcohols, aldehydes, and ketones. HS-SPME detected more VOCs, especially fatty acid methyl esters in overripe fruit. Alcohols and aldehydes dominated unripe and semi-ripe stages. This method enhances VOC analysis, highlighting Borojó’s aromatic potential for the food industry beyond its nutritional benefits.
References
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Copyright (c) 2025 Juan Pablo Montoya, Diego Luis Durango, Laura Natalia Chiquiza, Fernando Orozco
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