Volatile compounds released by acid hydrolysis in jackfruit (Artocarpus heterophyllus Lam.). A comparative study by using SDE and HS-SPME techniques

The volatile compounds of jackfruit (Artocarpus heterophyllus Lam.) released using acid hydrolysis were comprehensively investigated by using simultaneous distillation-extraction (SDE) and headspace-solid phase microextraction (HS-SPME); both coupled to gas chromatography-mass spectrometry (GC-MS). Hydrolyses were carried out at pH 3 to promote the release of aglycones and pH 7 to inhibit enzymatic reactions. Volatile profiles were analyzed by extraction technique. Besides, the aroma potential (AP) of jackfruit was determined. Sixty-nine volatile compounds were identified. Limonene, pentyl 3-methylbutanoate, 1-butanol, butyl 3-methylbutanoate, butanal, and β-cyclocitral were the prominent compounds. The AP of jackfruit was 3.1 and 3.8mg/kg by utilizing SDE and HS-SPME respectively. The AP of jackfruit released by acid hydrolysis suggests its use as raw material for foodstuffs prepared under thermal and acid conditions at low pH values, promoting the release of aroma precursors and enhancing the flavor of the final product. [Display omitted] •Acid hydrolysis by SDE and HS-SPME-GC-MS for release of bound volatiles in jackfruit.•HS-SPME was a useful technique for the release of bound aroma compared with SDE.•The aroma potential of jackfruit by acid hydrolysis was 3.1 - 3.8mg/kg.•Sixty-nine volatiles were detected in an aroma potential study with acid hydrolysis.•Limonene, pentyl 3-methylbutanoate and 1-butanol, contribute to AP of jackfruit.