Tucumã (Astrocaryum vulgare), an Amazonian fruit known for its rich sensory qualities, was treated with cold plasma processing to assess the effects of this technology on its volatile composition. A comprehensive analysis using gas chromatography–mass spectrometry (GC–MS) and gas chromatography–olfactometry (GC–O) was conducted to characterize the pulp’s chemical and sensory profiles. The aroma was further quantified by calculating Odor Activity Values (OAV) to correlate specific compounds with human perception. This study provides a detailed analysis of these changes, revealing that cold plasma processing significantly altered the pulp’s terpene and ester profile. The findings demonstrate a clear chemical modulation, highlighted by a significant decrease in the relative concentration of β-ocimene (from 56.5% to 39.3% w/w under the most intense conditions). This reduction was correlated with a quantitative increase in key aroma-active compounds, including linalool (which increased from 8.2% to 9.8% w/w) and short-chain esters, such as ethyl hexanoate (which increased from 9.5% to 11.6% w/w). Under most operating conditions, the total OAV increased, indicating an intensification of the pulp’s characteristic scent by up to 26%. The GC–O sensory panel validated these findings, confirming the aroma’s stability and the absence of any off-flavors. The study concludes that cold plasma is a promising preservation technology for tucumã, capable of enhancing its sensory profile while maintaining its characteristic aroma.
Amorim et al. (Fri,) studied this question.