Volatile changes associated with fresh‐cut jackfruit during storage

Headspace solid‐phase microextraction and gas chromatography mass spectrometry (HS‐SPME‐GCMS) was performed to study the aroma volatile profile of fresh‐cut jackfruit under different storage temperature conditions (4 and 10°C). Total viable counts (TVC) and yeast and mould count (Y&M) were also simultaneously estimated. Sensory analysis revealed a loss in texture along with an increase in ripeness during storage at both the storage temperatures. It was observed that the volatile profile demonstrated significant changes at different storage temperatures during storage. Principal component analysis performed on volatile compounds allowed to differentiate fresh samples from stored samples, the differential pattern of correlation with volatiles was observed at 4 and 10°C. During storage the ester content increased linearly at both temperatures, however acetate esters predominated initially at 4°C, followed by other non‐acetate esters. In the case of 10°C storage, higher levels of ethyl ester derivatives along with other esters were obtained in the later period of storage due to enhanced microbial activity. Headspace solid‐phase micro extraction and gas chromatography mass spectrometry was performed to study the aroma volatile profile of fresh‐cut jackfruit under different storage temperature conditions (4 and 10°C) along with microbial analysis. The study revealed that volatile composition gets affected providing crucial clues due to microbial status of the product and hence the keeping quality of the product.