Scientia Horticulturae 194 (2015) 1–6

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Scientia Horticulturae
journal homepage: www.elsevier.com/locate/scihorti

The antioxidative potential and volatile constituents of mangaba fruit

over the storage period
Juliana Pinto de Lima a,∗ , Camila Argenta Fante b , Caroline Roberta Freitas Pires c ,
Elisângela Elena Nunes d , Rosiana Rodrigues Alves e , Heloisa Helena de Siqueira Elias d ,
Cleiton Antônio Nunes d , Eduardo Valério de Barros Vilas Boas d
a
Federal Institute of Southeastern Minas Gerais, Barbacena, MG, 204 Monsenhor José Augusto, CEP 36205-018, Brazil
b
Department of Food, Federal University of Minas Gerais, PO Box 6627, Belo Horizonte, Minas Gerais, Brazil
c
Department of Nutrition, Federal University of Tocantins, PO Box 266, 77001-090 Palmas, Tocantins, Brazil
d
Department of Food Science, Federal University of Lavras, PO Box 3037, Lavras, Minas Gerais, Brazil
e
Empresa Brasileira de Pesquisa Agropecuária—EMBRAPA, Palmas, TO, 103 South Avenue JK ACSO 1, Lot 17 Group 1 1st floor, CEP 77015-012, Brazil

a r t i c l e i n f o a b s t r a c t

Article history: The effects of cold storage on the volatile constituents and antioxidative potential of mangaba fruit was
Received 28 January 2015 investigated. Fruit samples were stored at four different temperatures for 20 days. The antioxidative activ-
Received in revised form 25 May 2015 ity (DPPH) and levels of phenolic compounds (Folin Ciocalteu) and ascorbic acid (Colorimetric method)
Accepted 30 May 2015
were evaluated every five days, and the extraction and identification of volatile compounds (SPME) using
Available online 7 August 2015
Gas Chromatography/Mass Spectrometry were also performed every five days. The mangaba fruit pre-
sented high levels of phenolic compounds and ascorbic acid as well as high antioxidative activity. In spite
Keywords:
of storage temperature, there was a reduction in the antioxidative potential along the time course, and
Hancornia speciosa
Antioxidant activity
this was attributed to the reduction in phenolics. The chemical compounds that were found belong to
Volatile profile the following classes: alcohols (25%), aldehydes (25%), terpenes (19%), other hydrocarbons (19%), esters
Refrigeration (9%) and ketones (3%). According to PCA analysis, three groups can be distinguished based on the storage
Storage time and refrigeration: fruits at the beginning of cold storage were grouped due to their high levels of
trans-2-hexanal; the only sample that was not submitted to cold storage was apart from the others due
to its higher percentage of trans-hex-3-en-1-ol and for being the only sample to show the esters methyl
lactate and ethyl lactate.
© 2015 Elsevier B.V. All rights reserved.

1. Introduction world have been attracted to fruits with peculiar or intense aromas
and flavors. However, the aromas of most of these fruits have not
In recent years there has been an increased awareness about yet been characterized. The study of volatile compounds is impor-
health and a demand for high-quality nutritive foods as a con- tant because they reflect the peculiarities of food and play a decisive
sequence of the search for a healthy lifestyle (Neves et al., role in food quality.
2015). Dietary recommendations for a healthy life are unanimous Brazil has a number of native species, whose fruits show antiox-
about the inclusion or increased consumption of plant products idative potential and volatile profile that must be explored. Among
because they contain high concentration of beneficial phytonutri- those fruits stand out mangaba fruit. Hancornia speciosa Gomes
ents, dietary fiber and other micro-nutrients (Arendse et al., 2014). (Apocynaceae), popularly named “mangaba”, is a plant species
Many studies have indicated an inverse relationship between that a found in cerrado, a savannah-like vegetation occurring in Brazil
high intake of fruits and vegetables and a reduced risk of a number (Ferreira et al., 2007; Endringer et al., 2009). The mangaba fruit is
of chronic diseases, such as obesity, diabetes, atherosclerosis and an ellipsoid berry, that when mature has yellow skin with or with-
cancer (Assmann et al., 2014; Costa et al., 2013; Farag and Motaal, out red pigmentation and is very aromatic and perishable (Barros
2010; Boyer and Liu, 2004). Additionally, consumers around the et al., 2006). The mangaba fruit is an important and rich source of
ascorbic acid and is used to make ice cream, cookies, syrup, juice,
wine, alcohol and vinegar (Moraes et al., 2008).
∗ Corresponding author. Studies on the chemical composition, antioxidative activity and
E-mail address: [email protected] (J.P. de Lima). volatile compounds from mangaba fruit are scarce. Some authors

http://dx.doi.org/10.1016/j.scienta.2015.05.035
0304-4238/© 2015 Elsevier B.V. All rights reserved.
2 J.P. de Lima et al. / Scientia Horticulturae 194 (2015) 1–6

demonstrated high antioxidative activity in mangaba fruit, higher standard curve obtained with DPPH concentrations ranging from
than many fruits analyzed, such as, yellow mombin, cashew apple, 0 to 60 mM. The percentage of DPPH radical sequestration (%FRS)
umbu and açai, measured on fresh matter by the DPPH (Rufino was determined from the default. The readings were taken after
et al., 2010) and pineapple, soursop, sweetsop, jackfruit, papaya, 1 h and 30 min on a spectrophotometer at 515 nm, and the results
sapodilla, ciruela, umbu and tamarind measured by both ABTS were calculated based on the following equation:
and DPPH (Almeida et al., 2011). Sampaio and Nogueira (2006)
described a range of compounds from different chemical classes %FRS = (Ac–Am) × 100/Ac (A1)
that contribute to the typical aroma of mangaba fruit. However, where Ac = control absorbance Am = sample absorbance
to the best of our knowledge, no studies have been conducted on
the volatile profile or antioxidative activity of mangaba fruit during
2.2.2. Total phenolic compounds
refrigerated storage.
The same extracts used to analyze antioxidative capacity were
Adequate storage is crucial to extending the shelf life, maintain-
used to determine the total phenolic compounds, according to the
ing the quality and facilitating the commercialization of fruit. One
method proposed by Waterhouse (2002), using the Folin–Ciocalteu
of the techniques employed for this purpose is the use of low tem-
reagent. The equation obtained from the standard curve of gallic
peratures. Moreover, because it is an exotic fruit and little is known
acid was used to calculate the amount of phenolic compounds. The
about it, it is important to study the antioxidative activity and com-
results are expressed as milligrams of gallic acid equivalent per
position of volatile compounds of mangaba fruit submitted to cold
100 g of sample (mg GAE 100 g−1 ).
storage to improve the fruit’s shelf life and conserve its post-harvest
characteristics. Therefore, the aim of this study was to evaluate
the antioxidative activity and the profile of volatile compounds in 2.2.3. Ascorbic acid
mangaba fruit stored at different temperatures. The ascorbic acid content was determined with a colorimetric
method using 2,4-dinitrophenylhydrazine, according to the proce-
dure of Strohecker and Henning (1967). The reading was taken in
2. Material and methods a 640 B Beckman spectrophotometer with a computerized system,
and the results are expressed as mg of ascorbic acid per 100 g−1 .
2.1. Plant material and experimentation
2.2.4. Volatile compounds
All experiments were conducted at the Postharvest Laboratory Analysis of volatile compounds was carried out at the Center for
of Fruits and Vegetables in the Food Science Department of the Chemistry Analysis of UFLA, Lavras, Minas Gerais, Brazil.
Federal University of Lavras (UFLA) — Minas Gerais, Brazil, unless The extraction and identification of volatile compounds in
otherwise noted, and the mangabas came from Curvelo, Minas mangaba fruit were performed using solid-phase microextraction
Gerais, Brazil, typical area of Cerrado, latitude 18◦ 45 23 S, longi- (SPME) and gas chromatography coupled with mass spectrometry
tude 44◦ 25 51 W and altitude 632 m. Fruits were harvested fully (GC-2010 – Shimadzu gas chromatograph and GCMS – QP2010 Plus
developed, green–yellow in color, and these were removed directly – Gas chromatograph Mass Spectrometer).
from the tree. Four grams of frozen fruit were transferred to a vial suitable for
After harvest, fruits were transported in polyethylene boxes to volatile retention with a capacity of 10 ml. The samples were agi-
the laboratory. Later, the fruits were selected based on their exter- tated at a constant speed of 50 rpm and heated at 100 ◦ C for 15 min.
nal appearance, namely intact skin and the absence of physical The extraction procedure involved exposure of the polydimethyl-
injuries, blemishes and cracks. siloxane/divinylbenzene (PDMS/DVB, 65 ␮m, Supelco) fiber to the
The selected fruits were washed with water and sanitized in “headspace” of each sample vial. Subsequently, the syringe was
a 200 mg L−1 sodium hypochlorite solution for 10 min. The excess immediately taken to the gun GC–MS, in which the volatile com-
sanitizing solution was drained. pounds were desorbed for 2 min at 250 ◦ C.
The fruits were packaged in polyethylene (PET) containers with- A mass-selective detector (model QP5050A) was used for iden-
out lids and stored at one of four temperatures: 0, 6, 12 and tification, under the following conditions: a fused silica capillary
24 ◦ C ± 1 ◦ C and relative humidity of 95 ± 5% for 20 days. Assess- column (Equity-5) 30 mx 0.25 mm and 0.25 mm thick, station-
ments were performed every five days. ary phase of 5% diphenyl and 95% of polydimethylsiloxane (DBS),
injection temperature of 220 ◦ C; a column with an initial tempera-
2.2. Analytical procedure ture of 40 ◦ C, increases of 4 ◦ C every minute until reaching 200 ◦ C,
and helium as a carrier gas with a flow rate of 82 ml min-1 ; and
2.2.1. Total antioxidative activity there was no split in the column, which had an initial pressure of
The extracts were obtained according to the method described 102.4 kPa.
by Brand-Williams Cuvelier and Berset, (1995) and adapted by The conditions of the mass spectrometer (MS) were as follows:
Rufino et al. (2007). Briefly, 5 g samples were weighed in centrifuge the mass selective detector was operating in electron impact mode
tubes and extracted sequentially with 40 ml of methanol/water at an impact energy of 70 eV, a scan speed of 1000 m/z s−1 , a scan
(50:50, v/v) at room temperature for 1 h. The tubes were cen- range of 0.5 fragment/second and detected fragments of 29 Da and
trifuged at 25,400 × g for 15 min, and the supernatant was 600 Da.
recovered. Then, 40 ml of acetone/water (70:30, v/v) was added to Each component was identified by comparing its mass spectrum
the residue at room temperature. The samples were extracted for with spectra in the literature (Adams, 1995) or in the measured
60 min and centrifuged. The methanol and acetone extracts were spectra database (Wiley 8. FFNSC.1.2.lib and LIB).
combined and brought to a final volume of 100 ml with distilled
water for the determination of antioxidant activity and phenolic 2.2.5. Statistical analysis
content. Statistical analyses of the effects of ascorbic acid, antioxidants
To determine the antioxidative activity, 0.5 ml of each extract and phenolic compounds were performed using the program R
was exposed to the free radical form of 2.2-diphenyl-1-picril Development Core Team software (R Development Core Team,
hydrazyl (60 mM DPPH), and the amount of DPPH in grams/gram 2010). Analysis of variance was performed with the F test to detect
of fruit was calculated, according to an equation derived from the differences between treatments. The significant treatments were
 J.P. de Lima et al. / Scientia Horticulturae 194 (2015) 1–6 3

80 545

Phenolic Compounds (mg EAG.100g-1)

y = -0.0844x3 + 2,.343x2 - 29.465x + 490.74 R² = 0.9993
Antioxidant Activity (%FRS)

y = 0.1015x2 - 3.119x + 62.517 R² = 0.992 510

70
475
60
440
50
405

40 370

30 335

300
20 0 5 10 15 20
0 5 10 15 20 Storage times (days)
Storage Time (days)
Fig. 2. Values, regression equation and coefficient of determination of phenolic
Fig. 1. Mean values, regression equation and coefficient of determination of total compounds in mangaba fruit stored at for 20 days at four temperatures: 0 ◦ C, 6 ◦ C,
antioxidative activity (TAA) in mangaba fruit stored for 20 days at four temperatures: 12 ◦ C and 24 ◦ C.
0 ◦ C, 6 ◦ C, 12 ◦ C and 24 ◦ C.

Table 1
compared using the Scott–Knott test at a 5% probability. When- Averages of ascorbic acid (mg 100 g−1 ) values from the different temperatures.
ever a significant difference in the interaction between the factors Temperatures ◦ C 0 6 12 24
existed, a regression analysis was performed.
Averages 174.912a 178.573a 182.583a 181.301a
The composition of the volatile data obtained by chromatog-
raphy was analyzed by principal component analysis (PCA). The Means followed by different letters on the same line differ from each other at 5%
significance by Scott–Knott’s test.
data were preprocessed prior to PCA analysis. The calculations were
performed using MATLAB (Version 7.5 2007).
Klimezak et al. (2007) studied the effect of storage on the antiox-
2.3. Statistical design idative activity of orange juice and showed a decrease in the total
polyphenol level during storage. The storage time also affected the
The study had a completely randomized design. The treatments phenolic content in the present study.
were arranged in a 4 × 5 factorial consisting of four storage temper- Phenolic are compounds highly reactive. Changes related to
atures (0, 6, 12 and 24 ◦ C) and five storage times (0, 5, 10, 15 and 20 storage consider producing of free radicals that are scavenged by
days), with three replicates of each combination. Each experimental phenolic. Phenolic compounds acting as antioxidants may function
unit consisted of four fruits. as terminators of free radical chains and as chelators of redox-
active metal ions that are capable of catalyzing lipid peroxidation
3. Results and discussion (Valko et al., 2006). Thus, the decreasing of phenolic compounds
may be associated to those reactions, as well as, to the decreasing
3.1. Antioxidative activity of antioxidative activity, as reported before.
According to classification of Vasco et al. (2008), who tested 17
The antioxidative activity of mangaba fruit was only influenced fruits from Ecuador and the classified for polyphenol contents into
by storage time (Fig. 1), with a gradual reduction in values over the three categories: low (<100 mg GAE/100 g), medium (100–500 mg
storage period, regardless of the temperature used. GAE/100 g) and high (>500 mg GAE/100 g), the mangaba fruit clas-
Antioxidative activity on the first day was around 62% for the sified as having intermediate polyphenol contents.
scavenging of free radicals. At the end of the storage period, the Meanwhile, in the present study there existed different values
capacity was reduced at all temperatures studied, decreasing on between the obtained results and those reported in the previous
average to almost half of the initial level. No difference was noted studies, the total phenolic contents of pulp mangaba fruit was
between fruits stored under studied temperatures. highest than those reported by Rufino et al. (2010) (169 ± 21.5 mg
Rufino et al. (2009) evaluated the antioxidative activities of GAE/100 g) and Almeida et al. (2011) (98.8 ± 5.6 mg GAE/100 g).
seven fruits by the DPPH method and concluded that mangaba fruit The level of ascorbic acid was influenced by neither storage time
have activity lower only than the acerola and cashew apple. Rufino nor temperature (Table 1), with values almost constant at approx-
et al. (2010) compared the antioxidative capacities of 18 fruits by imately 180 mg 100 g−1 . Several researchers have observed that
the DPPH method and observed that mangaba fruit have more fruits and vegetables typically lose ascorbic acid after harvest and
antioxidative activity than many fruits, such as yellow mombin, storage, but some citrus fruits and vegetables may retain or even
cashew apple, umbu and açai. increase their level of ascorbic acid during storage (Carnelossi et al.,
The decreasing of antioxidative activity along the time course 2004). The same authors studied mangabas and found an increase
may be associated to the possible decreasing of natural antioxidants in the amount of ascorbic acid during storage at different temper-
of the fruit that will be discussed forward. It could be expected the atures, which was not found in this work. Other authors (Almeida
low temperatures would slow down the decreasing of antioxidative et al., 2011 and Cardoso et al., 2014) have reported ascorbic acid
activity, but it was not observed in this work. contents (96.3 ± 1.7 mg.100 g−1 f.w. and 102.77 ± 12.82 mg.100 g−1
The antioxidative capacity of mangaba fruit depends on the syn- f.w., respectively), for this fruit lower than the levels observed in
ergistic action between the constituents of different fractions being the present study.
phenolics and ascorbic acid the most important components. According to Dietary Reference Intake (DRI) of the recom-
The level of phenolic compounds was affected only by storage mended daily intake of ascorbic acid for adults is 75 mg/day
time (Fig. 2). There was a sharp drop after the first five days of (Institute of Medicine, 1999–2011), indeed, the intake of about 40 g
storage, followed by a general tendency to stabilization. The values of mangaba fruit is enough to satisfy the daily requirement of this
for the phenolic content ranged from 490 to 390 mg GAE 100 g−1 . vitamin in adults.
4 J.P. de Lima et al. / Scientia Horticulturae 194 (2015) 1–6

Fig. 4. Principal component analyses of the time and temperature of storage

Fig. 3. Principal component analyses (PCA) of the times and temperatures of storage
of volatiles mangaba fruit. (1) Butane-2,3-diol (2) 3-Methyl-1-butanol, (3) 4-
of volatiles mangaba fruit. CONT: first day, before refrigeration; 0 ◦ C T1: 5 days at
Penten-1-ol, (4) Trans-Hex-3-en-1-ol, (5) Hexane-1-ol, (6) Trans-linalool oxide, (7)
0 ◦ C; 6 ◦ C T1: 5 days at 6 ◦ C; 12 ◦ C T1: 5 days at 12 ◦ C; 24 ◦ C T1: 5 days at 24 ◦ C; 0 ◦ C
Decan-1-ol, (8) Linalool, (9) Nonen-3-1-ol, (10) Alpha terpineol; (11) Trans-dec-2-
T2: 10 days at 0 ◦ C; 6 ◦ C T2: 10 days at 6 ◦ C; 12 ◦ C T2: 10 days at 12 ◦ C; 0 ◦ C T3: 15
en-1-ol (12); Nerol; (13) Dodecanese-1-ol, (14) Methyl lactate, (15) Ethyl lactate,
days at 0 ◦ C; 6 ◦ C T3: 15 days at 6 ◦ C; 12 ◦ C T3: 15 days at 12 ◦ C; 0 ◦ C T4: 20 days at
(16) Hexyl acetate; (17) 2-Hydroxy-2-butanone, (18) Hexanal, (19) 2-Hexenal;
0 ◦ C; 6 ◦ C T4: 20 days at 6 ◦ C; 12 ◦ C T4: 20 days at 12 ◦ C.
(20) Trans-hex-2,4-dienal; (21) Benzaldehyde; (22) Trans-oct-2-enal, (23) Nonanal;
(24) Trans-non-2-enal, (25) Decanal; (26) Trans-dec-2-enal, (27) Hex-1-ene, (28)
1,3,8-p-menthatriene; (29) Alfa copaene; (30) ␤-Elemeno; (31) Tetradecan; (32)
However, the variation between the characteristics presented (Z)-␤-Caryophyllene, (33) Hexadecane, (34) Heptadecano; (35) Octadec-1-ene; (36)
in our study and the published data from the literature can be Octadecan.
explained by many factors: the influence of time of harvest, matu-
rity, ripening stage, weather and soil conditions, sun exposure and
location of fruit on the plant (Faniadis et al., 2010). In the PCA, the first group has high percentages of trans-hex-
2-enal. Trans-hex-2-enal has been described by other researchers
3.2. Volatile compounds as the compound responsible for the taste of vegetable products,
contributing to “green weeds and grass” notes (Garruti et al., 2001;
The levels of volatile compounds in mangaba fruit stored for 20 Baldwin, 2002). Thus, at the beginning of fruit storage, higher per-
days under different temperatures, with average retention times centages of this compound were observed because the fruit was
and percentages of the areas under the peaks, are presented in greener. It also suggests that the level of trans-hex-2-enal decreased
Table 2. It was possible to identify a total of 36 compounds. These over the course of mangaba fruit storage. This is possibly due to the
included alcohols (25%), aldehydes (25%), terpenes (19%), esters fruits being harvested “de vez” and, once stored, they matured.
(9%) and ketones (3%) and other compounds (19%). The compounds The control sample, which was not subjected to refrigeration,
linalool (monoterpene), dodecan-1-ol (alcohol) and trans-hex-2- showed the highest percentage of trans-hex-3-en-1-ol and high
enal (aldehyde) were present at all times and temperatures studied. levels of the esters methyl lactate and ethyl lactate.
The presence of 2-hexenal also was reported in mangabas by In this work, the esters were only found in fruits stored at room
Assumpção et al. (2014) in fruits coming from another location temperature. They have been found in many fruits, and high con-
(Mato Grosso and Goiás — Brazil). centrations of these compounds are associated with a high degree
The principal component analysis (PCA) is given in Figs. 3 and 4. of ripeness.
Fig. 3 contains the scores, of which the first two principal compo- The third group had similar percentages of other compounds.
nents explained 84% of the total variability present in the data set. Sampaio and Nogueira (2006) analyzed the profile of volatile com-
Fig. 4 presents the graph of weights that reveals the relationship pounds in mangaba fruits at three stages of maturation using
between the volatile compounds identified in the samples during hydrodistillation and did not identify significant changes in chem-
storage at different temperatures. ical composition in the stadiums; they found only a slight variation
In the PCA of Fig. 3, three distinct groups are present: the first one in the relative abundance of compounds, observing the presence of
is formed by samples from the early days of storage, i.e., the con- esters, alcohols, aldehydes, ketones and terpenes.
trol, 0 ◦ CT1, 0 ◦ CT2, 6 ◦ CT1, 6 ◦ CT2, 12 ◦ CT1, 12 ◦ CT2, with a number
of similarities between them; in the second group, samples from
the last days of storage were similar, 0 ◦ CT3, 0 ◦ CT4, 6 ◦ CT3, 6 ◦ CT4, 4. Conclusions
12 ◦ CT3, 12 ◦ CT4; and the last is the control group, which was not
subjected to cooling. The mangaba fruit have high antioxidative activity and high lev-
According to the profile of volatile compounds, there are groups els of phenolic compounds and ascorbic acid. Regardless of the
of samples from the beginning of cold storage and from the end storage temperature, there was a reduction in the level of antiox-
of refrigeration, while the single sample that was not subjected to idants with storage, and this was attributed to the reduction in
cooling is isolated. phenolics.
 J.P. de Lima et al. / Scientia Horticulturae 194 (2015) 1–6 5

Table 2
Volatiles constituents, average of index calculated retention (ICR) and percentages of relative areas of aroma compounds of magaba fruit in storage at different times and
temperaturesa .

Constituents ICR Relative areas (%)

Control 0 ◦C 6 ◦C 12 ◦ C 24 ◦ C

T1 T2 T3 T4 T1 T2 T3 T4 T1 T2 T3 T4 T1

Alcohols
Butane-2 ,3-diol 901 – – – – – – – – – – – – – 1.36
3-Methyl-1-butanol 931 – – – – – – – 2.06 – – – 2.92 2.19 –
4-Penten-1-ol 939 – – – – – 2.44 2.78 – – – – – – –
Trans-Hex-3-en-1-ol 1065 – 3.09 1.17 – – 3.12 2.86 1.10 0.88 3.88 3.08 1.05 0.91 11.08
Hexane-1-ol 1133 – – – – – – – – – – – – – 1.42
Decan-1-ol 1151 – – – – – – – – – – – – – 2.14
Nonen-3-1-ol 1212 – – – 1.58 – – – 2.26 1.49 – – – – –
Trans-dec-2-en-1-ol 1313 – – – – – – – – – – – – – 0.52
Dodecanese-1-ol 1444 1.35 1.10 1.23 1.21 0.94 2.27 1.19 1.26 0.82 1.53 1.30 0.82 0.54 2.07

Terpenes
Trans-Linalool oxide 1128 1.55 – – – – – – – – – – – – –
Linalool 1157 1.19 4.87 3.34 1.33 6.69 2.93 2.31 1.14 0.52 1.91 1.98 4.26 0.58 1.42
Alfa terpineol 1248 1.52 – 0.54 1.54 0.97 0.55 0.71 0.53 – 1.06 1.29 2.77 – 1.43
Nerol 1315 – – – – 0.70 – – – – 0.22 – 0.87 – 1.12
Alfa copaene 1433 0.61 0.45 0.40 – – 1.23 0.36 0.22 0.27 1.28 0.51 – – 0.45
␤-Elemeno 1449 2.58 0.94 – – 0.75 – – – 2.47 – 0.93 1.39 – 1.10
(Z)-␤-Caryophyllene 1476 0.84 2.11 1.48 0.81 2.46 1.74 – 0.39 0.90 1.19 0.99 1.27 –

Ketone
2-Hidroxi-2-butanona 870 – – – – – – – – – – – – – 1.22

Aldehydes
Hexanal 849 – – 6.11 – – 12.32 2.39 – – 6.03 11.40 – – –
2-Hexenal 908 35.97 45.80 47.80 20.74 17.53 35.36 35.93 20.74 14.02 37.57 43.84 22.75 16.38 38.90
Trans-hexa-2,4-dienal 963 2.28 – – – – – – – – – – – – –
Benzaldehyde 1098 – – 1.56 1.77 4.66 0.35 1.10 1.77 – – 3.04 1.96 – –
Trans-oct-2-enal 1116 – – 0.67 1.04 1.06 0.32 – 1.04 – – – – – –
Nonanal 1163 1.51 – 1.16 1.40 2.86 0.40 0.94 1.40 – 0.89 1.10 – 0.68 1.01
Trans-non-2-enal 1217 – – – – 1.02 – – – 0.47 – – – 0.61 –
Decanal 1263 0.30 – 0.87 1.64 1.66 0.21 0.72 1.64 1.46 0.89 1.03 – – –
Trans-dec-2-enal 1319 – – 1.15 – 1.09 0.38 – – 0.63 0.38 0.68 – 1.33 –

Esters
Methyl lactate 894 – – – – – – – – – – – – – 9.57
Ethyl lactate 907 – – – – – – – – – – – – – 12.71
Hexyl acetate 1071 – 1.17 2.90 1.23 – 2.20 1.76 1.23 0.38 4.50 5.94 2.07 1.04 0.64

Other compounds
Hex-1-ene 808 – – – – – – – – – – – – – 1.02
1,3,8-p-menthatriene 1186 1.68 – – – – – – – – – – – – –
Tetradecan 1457 0.13 – 1.02 0.99 – 0.20 0.31 0.99 0.81 0.08 – – – –
Hexadecane 1628 – – – – 2.95 – – – 2.54 – – – 3.43 –
Heptadecano 1678 – – 0.84 1.85 2.54 – 0.42 1.85 0.89 0.45 0.47 0.59 1.95 –
Octadec-1-ene 1720 – – – – – – – – 6.46 – – – 12.91 –
Octadecan 1724 – – – – 2.66 – – – 2.51 – – – 3.14 –
a
Control: first day, before submit to the different temperatures; T1: 5 days; T2: 10 days; T3: 15 days; T4: 20 days.

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