<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>2221-2442</journal-id>
<journal-title><![CDATA[Revista CENIC Ciencias Químicas]]></journal-title>
<abbrev-journal-title><![CDATA[Rev. CENIC Cienc. Quím.]]></abbrev-journal-title>
<issn>2221-2442</issn>
<publisher>
<publisher-name><![CDATA[Centro Nacional de Investigaciones Científicas]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2221-24422021000200070</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Volatile compounds of Morinda royoc L. fruit at two ripening stages]]></article-title>
<article-title xml:lang="es"><![CDATA[Compuestos volátiles de la fruta de Morinda royoc L. en dos estados de maduración]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Pino]]></surname>
<given-names><![CDATA[Jorge A.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
<xref ref-type="aff" rid="Aaf"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Trujillo]]></surname>
<given-names><![CDATA[Reinaldo]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Linares Rivero]]></surname>
<given-names><![CDATA[Claudia]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Pérez]]></surname>
<given-names><![CDATA[Julio C.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Food Industry Research Institute Department of Aroma ]]></institution>
<addr-line><![CDATA[Guatao Havana]]></addr-line>
</aff>
<aff id="Af2">
<institution><![CDATA[,Pharmacy and Food Institute, University of Havana Department of Foods ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Cuba</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,University of Ciego de Avila Center of Bioplants ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Cuba</country>
</aff>
<aff id="Af4">
<institution><![CDATA[,Toxicology National Center  ]]></institution>
<addr-line><![CDATA[ Havana]]></addr-line>
<country>Cuba</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2021</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2021</year>
</pub-date>
<volume>52</volume>
<numero>2</numero>
<fpage>70</fpage>
<lpage>78</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://scielo.sld.cu/scielo.php?script=sci_arttext&amp;pid=S2221-24422021000200070&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.sld.cu/scielo.php?script=sci_abstract&amp;pid=S2221-24422021000200070&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.sld.cu/scielo.php?script=sci_pdf&amp;pid=S2221-24422021000200070&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[ABSTRACT Morinda royoc L. (Rubiaceae), commonly known in Cuba as garañón, piñipiñi or piña ratón arbusto, is a plant typically found in coastal hammocks with medicinal properties. Application of headspace-solid phase microextraction combined with gas chromatography-mass spectrometry was used to analyze, for the first time, the volatile compounds of Morinda royoc L. fruits at to ripening stages. A fiber of polydimethylsiloxane-divinylbenzene (PDMS/DVB) was used for the extraction. The analyses led to the identification of 137 compounds, including 42 esters, 22 acids, 17 alcohols, 14 ketones, 14 terpenes, 9 aldehydes, 9 sulfur-compounds, 4 lactones, 3 phenols and derivatives, 3 paraffins and a nitrogen-compound. Qualitative and quantitatively, acids were a major chemical class of compounds in both maturity stages, mainly in the ripe stage. Although some compounds remain without changes in both ripening stages, the composition of certain volatile compounds clearly differs in both stages. The over-ripe fruit showed significantly higher amounts of 3-methyl-3-butenyl butanoate, 3-methyl-3-butenyl hexanoate and 3-methyl-3-butenyl octanoate, while 3-methyl-3-butenyl acetate, benzyl acetate and benzyl butanoate significantly decreased. The content of butanoic acid and 2-methylbutanoic acid increased from mature to over-ripe stage, while the major part of the other acids decreased during maturation.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[RESUMEN Morinda royoc L. (Rubiaceae), comúnmente conocida en Cuba como garañón, piñipiñi o piña ratón arbusto, es una planta que se encuentra típicamente en las maniguas costeras con propiedades medicinales. La aplicación de la microextraction de fase sólida del espacio de cabeza combinada con la cromatografía de gases-espectrometría de masas de gas fue usada para analizar, por primera vez, a los compuestos volátiles de la fruta de Morinda royoc L. en dos estados de madurez. Se usó una fibra de polidimetilsiloxano-divinilbenceno (PDMS/DVB) para la extracción. Los análisis permitieron la identificación de 137 compuestos, que incluyen 42 ésteres, 22 ácidos, 17 alcoholes, 14 cetonas, 14 terpenos, 9 aldehídos, 9 compuestos azufrados, 4 lactonas, 3 fenoles y derivados, 3 parafinas y un compuesto nitrogenado. Los ácidos fueron la clase química más abundante cuali- y cuantitativamente en ambos estados de madurez, particularmente en el estado maduro. Aunque algunos compuestos permanecieron sin cambios en ambas etapas de maduración, la composición de ciertos compuestos volátiles se diferenció claramente en ambas etapas. La fruta sobremadura mostró cantidades significativamente más altas de butanoato de 3-metil-3-butenilo, hexanoato de 3-metil-3-butenilo y octanoato de 3-metilo-3-butenilo, mientras que el acetato de 3-metil-3-butenilo, acetato de bencilo y butanoato de bencilo disminuyeron significativamente. El ácido butanoico y ácido 2-metilbutanoico aumentaron su contenido de la fruta madura a sobremadura, mientras la mayor parte de los otros ácidos disminuyeron durante la maduración.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[Morinda royoc]]></kwd>
<kwd lng="en"><![CDATA[fruit]]></kwd>
<kwd lng="en"><![CDATA[volatile compounds]]></kwd>
<kwd lng="en"><![CDATA[headspace-solid phase microextraction]]></kwd>
<kwd lng="en"><![CDATA[gas chromatography-mass spectrometry]]></kwd>
<kwd lng="es"><![CDATA[Morinda royoc]]></kwd>
<kwd lng="es"><![CDATA[fruta]]></kwd>
<kwd lng="es"><![CDATA[compuestos volátiles]]></kwd>
<kwd lng="es"><![CDATA[microextracción en fase sólida]]></kwd>
<kwd lng="es"><![CDATA[cromatografía de gases-espectrometría de masas]]></kwd>
</kwd-group>
</article-meta>
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