Abstract

MONROY SOTO, Lina Teresa et al. Characterization of aroma compounds in sacha inchi (Plukenetia volubilis L.) by HS-SPME-GC-MS-O. Rev.Colomb.Quim. [online]. 2019, vol.48, n.3, pp.45-50. ISSN 0120-2804.  https://doi.org/10.15446/rev.colomb.quim.v48n3.78979.

The active aromatic components from commercial samples of sacha inchi oil obtained from Santa Rosa de Osos (Antioquia, Colombia) crops were identified by solid phase microextraction technique coupled to gas chromatography, mass spectrometry, and olfactometry (HS -SPME-GC-MS-O). In the optimization of the extraction technique, the following conditions were defined: SPME fiber of divinylbenzene/carboxen/ polydimethylsiloxane (DVB/CAR/PDMS), extraction temperature 50 °C, and exposure time 40 min. Under these conditions, a total of 20 active aromatic compounds were found, which include E-2-octenal, E-heptanal, (E,E)-3,5-octadien-2-one, hexanoic acid and (E,E)-2,4-heptadienal as the components with the greatest contribution to the aroma formation of sacha inchi oil.

Keywords : volatile compounds; oil edible vegetable; sensory characteristics.

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