Análisis de los compuestos orgánicos volátiles responsables de los aromas frutales (revisión)

dc.contributorTaborda-Ocampo, Gonzalo
dc.contributorGrupo de Investigación en Cromatografía y Técnicas Afines (Categoría A1)
dc.creatorAguirre - López, Daniela Andrea
dc.date2022-10-24T20:40:15Z
dc.date2023-11-20
dc.date2022-10-24T20:40:15Z
dc.date2022-10-20
dc.date.accessioned2023-09-06T18:21:49Z
dc.date.available2023-09-06T18:21:49Z
dc.identifierhttps://repositorio.ucaldas.edu.co/handle/ucaldas/18150
dc.identifierUniversidad de Caldas
dc.identifierRepositorio Universidad de Caldas
dc.identifierhttps://repositorio.ucaldas.edu.co/mydspace
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/8696097
dc.descriptionIlustraciones, gráficas
dc.descriptionspa:El presente documento recoje la revisión sistemática sobre el análisis de los compuestos orgánicos volátiles (VOCs) responsables de los aromas frutales en los últimos 20 años, se ha incluido la evolución histórica de los métodos analíticos empleados por los diferentes autores para dichos análisis. A través de los años se ha demostrado la importancia que reviste conocer la composición química del aroma en los frutos, para la industria agroalimentaria, teniendo en cuenta que este es un importante atributo de calidad y que además forma parte de sectores diferentes al alimentario como es el farmacéutico y otros sectores de manufactura. Dado que Colombia es un país biodiverso y con una gran variedad de frutas resulta muy apropiado tener está herramienta de consulta para los diferentes estudios en frutas tropicales. Desde el punto de vista de la fisiología vegetal los VOCs tienen una alta responsabilidad en la comunicación química de las plantas fungiendo como atractores de insectos en los procesos de polinización y como repelentes frente a las plagas y posibles depredadores. En los procesos de maduración y senescencia de los frutos, los VOCs desempeñan un papel importante como indicadores de los diferentes estados bioquímicos de maduración.
dc.descriptioneng:This document collects the systematic review on the analysis of volatile organic compounds (VOCs) responsible for fruit aromas in the last 20 years, including the historical evolution of the analytical methods used by the different authors for said analyses. Over the years, the importance of knowing the chemical composition of the aroma in the fruits has been demonstrated for the agri-food industry, taking into account that this is an important quality attribute and that it is also part of sectors other than food, such as the pharmaceutical and other manufacturing sectors. Since Colombia is a biodiverse country with a great variety of fruits, it is very appropriate to have this consultation tool for the different studies on tropical fruits. From the point of view of plant physiology, VOCs have a high responsibility in the chemical communication of plants, serving as insect attractors in pollination processes and as repellents against pests and possible predators. In the processes of ripening and senescence of fruits, VOCs play an important role as indicators of the different biochemical states of ripening. For this study, both Web of Science and Scopus databases were consulted using a search algorithm that included the following descriptors ((ALL= (gas chromatography)) AND ALL= (volatile organic compound)) AND ALL= (fruit and gas chromatography) once those results were obtained, they were tabulated in a matrix with a data processor to facilitate their analysis. The analysis of volatile compounds has been approached from the different analytical perspectives reported by the authors of this review, as well as from the VOCs and their sensory descriptors and attributes. This study is important because in addition to contributing to the quality attributes of the fruits, it allows the understanding between aroma and VOCs in the last 20 years. Included in the document is a description of the different technological advances that have made it possible to identify different approaches and trends in the analysis of fruit VOCs, specifically in automation and miniaturization of analytical methods, in the discovery of new solid phases for extraction, in the different couplings and configurations in gas chromatography and mass spectrometry, in the importance of the use of isotopic labeling, in the use of olfactometric techniques coupled to GC-MS, in the analysis of metabolites responsible for aroma by neural networks, in metabolomics, volatillomics and biochemical markers, as well as in the analysis of volatile organic compounds in the field.
dc.descriptionLISTA DE ABREVIATURAS/ RESUMEN/ INTRODUCCIÓN/ OBJETIVOS/ 1.1 OBJETIVO GENERAL/ 1.2 OBJETIVOS ESPECÍFICOS/ METODOLOGÍA/ 2.1 TIPO DE TRABAJO: MONOGRÁFICO/ 2.2 UNIDAD DE ANÁLISIS / 2.3 TÉCNICAS/ 2.3.1 Proceso de selección documental / 2.3.2 Refinación de búsqueda/ 2.4 INSTRUMENTOS/ 2.5 ETAPAS DE LA CONSTRUCCIÓN MONOGRÁFICA./ 2.5.1 Etapa 1 Sinopsis histórica del olor y aroma en frutas hasta del año 2000 / 2.5.2 Etapa 2 metodologías analíticas para el análisis de compuestos orgánicos volátiles responsables del aroma en frutas/ 2.5.3 Etapa 3. Elaboración de la matriz que compila los Compuestos Orgánicos Volátiles responsables del aroma de diferentes frutas, estableciendo las principales familias de compuestos químicos, las metodologías para su determinación y los descriptores de aroma. / 3. ANÁLISIS DE LOS COMPUESTOS ORGÁNICOS VOLÁTILES RESPONSABLES DE LOS AROMAS FRUTALES (GENERALIDADES)/ 4. SINOPSIS HISTÓRICA DEL OLOR Y AROMA ENLAS FRUTAS/ 5. SINOPSIS HISTÓRICA DE LAS TÉCNICAS EN LA IDENTIFICACIÓN DE VOCS/ 2.6.1 Década de 1940/ 2.6.2 Década de 1950/ 2.6.3 Década de 1960. / 2.6.4 Década de 1970/ 6. MÉTODOS Y HERRAMIENTAS PARA EL ESTUDIO DE COMPUESTOS ORGÁNICOS VOLÁTILES RESPONSABLES DEL AROMA EN FRUTAS. / 6.1 Valoración de la actividad de olor y técnicas olfatométricas/ 6.2 Técnicas de preparación de muestras para análisis de VOCs/ 6.2.1 MÉTODOS CLÁSICOS DE OBTENCIÓN DE VOCS / 6.2.1.1 Técnicas de extracción líquido-líquido./ 6.2.1.2 Extracción destilación simultánea SDE (Steam Distillation and Extraction)/ 6.2.2 Espacio de cabeza estático (HS) y Espacio de cabeza dinámico (DHS)/ 6.2.3 Técnicas de extracción y microextracción en fase sólida (SPE y SPME) / 6.2.4 Otras Técnicas de Microextracción / 6.3 TÉCNICAS DE SEPARACIÓN CROMATOGRÁFICA PARA EL ANÁLISIS DE COMPUESTOS ORGÁNICOS VOLÁTILES / 6.3.1 Cromatografía de Gases/ 4 6.3.2 Detectores empleados para análisis cromatográficos de VOCs/ 6.3.3 Cromatografía asociada con olfatometría/ 6.3.4 Cromatografía de Gases bidimensional/ 6.3.5 Cromatografía de gases acoplado a espectrometría de masas/ 6.3.6 Otras configuraciones y acoplamientos para análisis de VOCs en frutas. / 6.4 Evolución de las técnicas analíticas empleadas para el análisis de compuestos orgánicos volátiles responsables del aroma en frutas. / 7. Compuestos orgánicos volátiles responsables del aroma en frutas/ 8. Relación de VOCs y descriptores de aroma/ 9. Enfoques y tendencias de Compuestos Orgánicos Volátiles en frutas/ 9.2 Nuevas fases sólidas para microextracción/9.3 Acoplamientos en cromatografía de gases./ 9.4 Una valiosa herramienta denominada espectrometría de masas/ 9.5 Importancia de los isótopos/ 9.6 Cromatografia de gases & Olfatometría/ 9.7 Análisis de metabolitos responsables del aroma por redes neuronales/ 9.9 Análisis de los compuestos volátiles en campo/ 10. CONCLUSIONES/ REFERENCIAS.
dc.descriptionMaestría
dc.descriptionMagister en Química
dc.descriptionProfundización
dc.formatapplication/pdf
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dc.languageeng
dc.languagespa
dc.publisherFacultad de Ciencias Exactas y Naturales
dc.publisherManizales
dc.publisherMaestría en Química
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dc.rightsinfo:eu-repo/semantics/closedAccess
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dc.rightsinfo:eu-repo/semantics/closedAccess
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.rightshttp://purl.org/coar/access_right/c_14cb
dc.subjectAnálisis cromatográfico
dc.subjectFrutas
dc.subjectCompuestos químicos
dc.titleAnálisis de los compuestos orgánicos volátiles responsables de los aromas frutales (revisión)
dc.typeTrabajo de grado - Maestría
dc.typehttp://purl.org/coar/resource_type/c_bdcc
dc.typeText
dc.typeinfo:eu-repo/semantics/masterThesis
dc.typehttps://purl.org/redcol/resource_type/TM
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