Jujube and Loquat - Tropical and Subtropical Fruits: Postharvest Physiology, Processing and Packaging - page 588

Table 31.7. Volatile components in loquat fruits
and leaves extracted by SPME and GC-MS
analysis.

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CRFG

Ret. Time
(min)

Main Compound RPAC 1

3.49 2.2,6-Di-tert-butylhydroquinone 3.52

9.39 4H-pyran-3-carboxylic acid

ethyl ester

2.95

10.39 2-Hydroxy-4-isopropyl-7-

methoxytropone

1.26

16.13 Acetic acid trimethyl ester 2.13

18.59 Propanoic acid 3.08

20.02 β -Ionone 9.98

21.62 Decanoic acid 7.91

22.00 Bicyclononane 8.91

22.85 Propanoic acid 6.53

24.83 Heptadecane 5.96

1 RPAC: Relative peak area of components (peak area
relative to total peak area, as %).
Source: Adapted from Chen et al. (2011).

proteins (Takuma et al., 2008); consumption of antioxidant-
rich fruit can mitigate such conditions.
Loquats also have a considerable amount of pectin (in-
soluble dietary fiber), which acts as laxative by retaining
moisture besides cleansing the carcinogenic agents in the
colon. Pectin is also helpful in controlling hypercholes-
terolemia by decreasing reabsorption of bile acids, the
precursors of the body's indigenous cholesterol (Takuma
et al., 2008).
Chen et al. (2011) analyzed loquat fruit for its aroma pro-
file. The compound with the highest concentration in the
total aroma profiles was

-ionone, which contributed to the
fruit's characteristic flavor (Table 31.7). The most important
difference found was that

β

-gurjunene and caryophyllene
generate the characteristic flavor, at much higher concentra-
tions than the other aroma compounds in the fresh leaves,
whereas the differences between the contents of

α

-ionone,
bicyclononane, decanoic acid, and heptadecane were min-
imal in the fresh fruit aroma.

β

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