Analysis of the volatile compounds from yellow plum (Prunus domestica L. ssp. domestica)

Volatile constituents are responsible for the aroma of the fruits, and although they are in very low concentrations, they contribute to the global aroma in very diverse degrees. Isolation and concentration techniques are necessary in order to guarantee the analysis of the chemical composition present in the fruit. The aim of this work was the analysis of the volatile compounds of yellow plum (Prunus domestica L. ssp. domestica) using solvent assisted flavor evaporation (SAFE). This method uses a distillation equipment connected to a high vacuum pump and offers the possibility of a rapid isolation of volatile compounds without thermic damage in different food matrix. Separation and identification of compounds were made by gas chromatography-mass spectrometry (GC-MS). Forty-seven components (6.55 mg/kg of fruit pulp), including 14 alcohols, 8 aldehydes, 7 esters, 5 ketones, 4 carboxylic acids, 4 aromatic hydrocarbons, 3 lactones, a sulfur-containing compound and a hydroxyketone were identified, 16 of them were reported for the first time. Ethyl acetate (2.88 mg/kg), ethanol (1 mg/kg) and octanoic acid (0.78 mg/kg) were found as the major constituents.