VOLATILE COMPOUNDS OF ASTRINGENT PERSIMMO N FRUITS

In an evaluation of the relationship between volatile compounds and fl avors in persimmons, such compounds from the flesh of different astrin gent persimmon cultivars were analyzed, and the changes in these compo unds after removal of astringency with carbon dioxide were studied. Vo latiles from 'Hiratanenashi', 'Yokono', and 'Atago' persimmon fruit we re steam-distilled under reduced pressure before and after the removal of astringency. The distillates were partitioned against diethyl ethe r and the extracts in the organic phase were analyzed by gas chromatog raphy and gas chromatography-mass spectrometry. At Least nine out of 2 3 volatile compounds which were isoloated and identified including n-b utanol, 5-methy butanol, n-hexanol, (Z)-3-hexen-1-ol, 2-methyl hexanol , acetoin, and acetic acid were common to the three cultivars. The cul tivars varied both qualitatively and quantitatively. The total volatil e compounds detected were greater in fruits after the treatment for re moval of astringency than before the treatment. The degree of qualitat ive change in the volatile compounds during treatment differed dependi ng on the cultivar;it was largest in 'Yokono' and smallest in 'Hiratan enashi'.