Volatile compound profile and sensory features of cape gooseberry (Physalis peruviana Linnaeus): comparative study between cultivated and wild fruits

Abstract

Physalis peruviana fruit has a unique and pleasant flavor which constitutes its main sensory strength. To better understand the cape gooseberry flavor, it is necessary to find correlations between its sensory traits and instrumental measurements. The main aim of this research was to characterize cultivated and wild cape gooseberry fruits of Physalis peruviana using the volatile profile and sensory analysis based on potential consumers. A total of 211 volatile compounds were identified by headspace solid-phase microextraction coupled to gas chromatography–mass spectrometry. In cultivated fruits, 170 compounds were found and 108 ones in wild fruits. Only 67 compounds were found in common in both fruits. Besides, 144 volatile compounds are reported for the first time. The sensory features of both fruits were defined by potential consumers who associated cultivated fruits with fruity and floral aromas, while wild fruits with herbaceous and fatty aromas. Sensory traits and volatile composition allowed jointly to characterize and differentiate each type of fruit. The results of the sensory analysis and the volatile compounds detected were correlated by means of principal component and multiple factor analysis, showing a clear difference in the aroma profile of both fruits.