CARACTERIZACIóN DE LOS COMPUESTOS VOLáTILES ACTIVOS OLFATIVAMENTE EN UCHUVA (Physalisperuviana L.)

during the study of odor-active active compounds in the aroma of cape gooseberry (physalis peruviana l.), volatile compounds obtained by three techniques-liquid liquid extraction with penta-ne-dichloromethane (1:1) (ll), solvent-assisted flavor evaporation (safe) and headspace-solid phase microextraction (hs-spme) were identified. differences in the aroma quality of the extracts were found by olfactometric analyses. the safe technique allowed obtain in ganextract with similar aroma to the freshfruit. thecompounds with highest flavor dilution factor (fd) value were hexanal, 3-hydroxy-2-butanone, 2-methylpropanol, ethyl 2-hydroxybutanoate, ethyl octanoate, and butyl 3-hydroxybutanoate. some compounds without olfactive activity in the fruit aroma were detected in the ll extract; in contrast, it was not possible todetectalloftheodor-activevolatilesby using hs-spme technique, especially those of the most polarity. these results showtheutilityinusingthenewapproach of flavor chemistry analysis, which gives more relevance to the odor analysis during these studies.