Study of the volatile components of a candied plum and estimation of their contribution to the aroma

A methodology comprising the combination of sample analysis by simultaneous distillation and extraction (SDE) and headspace analysis by solid phase microextraction (HS-SPME) is proposed to characterise the volatile fraction and to estimate its contribution to the aroma properties of heat treated sugar-rich fruits. In the present study, the volatile composition of “Ameixa d’Elvas”, a traditional candied plum, was established by SDE. It reflects the complexity of the reactions and rearrangements that happen during the fruit ripening plus those occurring due to the thermal processing in presence of sucrose. HS-SPME allowed to detect the volatile compounds present in the headspace of the intact pulp, potentially responsible for the aroma properties. Eleven compounds were determined as the would-be impact odourants of “Ameixa d’Elvas”, which are associated with sweet, cooked, and fruity odours. All would-be impact odourants of “Ameixa d’Elvas” fruits, except one, were also detected in the sucrose syrup headspace where the fruits have been submersed. This study indicates that, together with the pulp of the processed fruit, syrup contains compounds that can contribute to the aroma of candied fruits.