Valencia Mayrin, Pérez-Beltrán Mónica, López Gerson-Dirceu, Carazzone Chiara, Galeano Garcia Paula
Grupo de Investigación en Productos Naturales Amazónicos (GIPRONAZ), Facultad de Ciencias Básicas, Universidad de la Amazonia, Florencia 180001, Colombia.
Laboratory of Advanced Analytical Techniques in Natural Products (LATNAP), Chemistry Department, Universidad de los Andes, Bogotá 111711, Colombia.
Molecules. 2025 Mar 8;30(6):1209. doi: 10.3390/molecules30061209.
(copoazu) is a plant native to South America, widely cultivated in countries within the Amazon region. Its unique phytochemical composition imparts distinctive organoleptic properties, making it an exotic fruit. In this study, headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS) was used to identify the volatile organic compounds (VOCs) produced by copoazu. The optimal conditions for sample pretreatment were first determined using a Design of Experiments (DoE) approach. Analysis of the volatile profiles enabled the identification of 96 copoazu VOCs across three ripening stages. Of these, 79 VOCs were classified into chemical compound families using spectral correlation analysis across various libraries and databases, as well as molecular network analysis. Additionally, a volatilomic analysis was conducted to examine the changes in VOCs throughout the ripening process. Molecular network analysis showed that the VOCs emitted by the fruit are linked to the interconversion of compounds, which can be observed through the study of the metabolic pathways. These findings provide a comprehensive analysis of the copoazu volatilome, providing valuable insights into the organoleptic characteristics of this Amazonian fruit. Esters and terpenes such as α-terpineol, -4-methoxythujane, linalool, 2-methylbutyl butanoate, 3-methylbut-2-enoic acid, 2-methylpentyl ester, and 2-methylpropyl hexanoate were identified as potential biomarkers associated with the copoazu ripening process.
可可李（copoazu）是一种原产于南美的植物，在亚马逊地区的国家广泛种植。其独特的植物化学成分赋予了它独特的感官特性，使其成为一种异国水果。在本研究中，顶空固相微萃取（HS-SPME）结合气相色谱-质谱联用（GC-MS）用于鉴定可可李产生的挥发性有机化合物（VOCs）。首先使用实验设计（DoE）方法确定样品预处理的最佳条件。通过对挥发性成分的分析，在三个成熟阶段鉴定出了96种可可李VOCs。其中，通过对各种库和数据库的光谱相关分析以及分子网络分析，将79种VOCs归类为化合物家族。此外，还进行了挥发组学分析，以研究整个成熟过程中VOCs的变化。分子网络分析表明，果实释放的VOCs与化合物的相互转化有关，这可以通过对代谢途径的研究来观察。这些发现对可可李挥发组进行了全面分析，为这种亚马逊水果的感官特性提供了有价值的见解。酯类和萜类化合物，如α-松油醇、-4-甲氧基土荆芥烷、芳樟醇、丁酸2-甲基丁酯、3-甲基-2-烯酸2-甲基戊酯和己酸2-甲基丙酯，被确定为与可可李成熟过程相关的潜在生物标志物。
