Aroma and Metabolic Profiling of Hass Avocado via HS-SPME-GC-MS

A research team from the University of Caldas (Manizales, Caldas, Columbia) aimed to characterize volatile organic compounds (VOCs) present in the peel, pulp, and seed of Hass avocadoes. The team then reconstructed associated metabolic pathways using headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC–MS). Their findings offer understanding of the biochemical basis of avocado aroma as well as its relevance for food quality, defense mechanisms, and potential industrial applications. A paper based on their efforts was published in Food Science & Nutrition (1).

A species of Mexican origin, more than two million tons of Hass avocados (Persea american Mill.) are harvested annually, with growth and development influenced by environmental conditions (2,3). Despite the fruit’s popularity and global importance, however, and even though the smell plays a critical role in product acceptance by consumers, the aroma chemistry of Hass avocado remains underexplored (4).

One of the key analytical methods for characterizing VOCs is HS-SPME, a technique that allows for solvent-free extraction and concentration while maintaining high sensitivity (4). Volatilomics, a branch of metabolomics, focuses on the study of VOCs—low-molecular-weight compounds emitted by biological systems which play important parts in ecological interactions, food quality, and plant physiology (5). Volatilomics provide critical insights regarding ripening, post-harvest changes, and aroma profile characterization, using techniques such as HS-SPME coupled with gas chromatography–mass spectrometry (GC–MS) (6,7). In addition to being non-invasive and cost-effective, volatilomics allows for the monitoring of ripening processes and quality control in fruit species without any obstruction of their natural maturation process (8).

The researchers acquired different samples of Hass avocados from various local markets and sales points in Manizales, Caldas, Colombia, as well as other sample varieties were acquired through the Department of Agriculture of Caldas from the municipalities of Pacora, Aranzazu, and Salamina. Selecting HS-SPME-GC–MS as an analytical tool was based on its demonstrated efficiency, sensitivity, and reproducibility for profiling complex plant matrices. Compared to other VOC extraction techniques such as simultaneous distillation-extraction (SDE), stir bar sorptive extraction (SBSE), and solvent-assisted flavor evaporation (SAFE) (9), HS-SPME is a solvent-free, non-destructive, technique requiring minimum of sample preparation, making it ideal for the preservation of native volatile profiles, especially in lipid-rich matrices like avocado (1).

A total of 87 VOCs were identified, with the seed showing the greatest diversity, dominated by terpenes. Metabolites such as bicyclogermacene, β-pinene, dodec-(5Z)-enyl acetate, cis-β-guaiene, α-cadinene and δ-cadinene had the greatest influence on the variability between samples. Sensory profiles related VOCs to aromatic traits: peel herbaceous, woody and sweet notes, pulp fatty and green characteristics, seed woody and medicinal attributes. Metabolic enrichment analysis identified several key pathways involved in volatile compound biosynthesis, including sesquiterpenoid and triterpenoid formation, glycolysis, pyruvate metabolism, and fatty acid synthesis, as well as the biosynthesis of cutin, suberin, and waxes. Additional contributions to the complexity of the Hass avocado volatilome were observed from pathways such as fatty acid elongation, GPI-anchor biosynthesis, and fatty acid degradation. The peel, pulp, and seed of Hass avocado display distinct VOC profiles, suggesting tissue-specific metabolic functions. Terpenes predominate in the seed, esters ,and aldehydes in the pulp, and oxygenated terpenes in the peel (1).

References

1. Arango, J. P. B.; Ospina, A. P.; Ladino, J. A. F. et al. Volatilomic Analysis in Peel, Pulp and Seed of Hass Avocado (Persea americana Mill.) From the Northern Subregion of Caldas by Gas Chromatography with Mass Spectrometry. Food Sci. Nutr. 2025, 13 (7), e70489. DOI: 10.1002/fsn3.70489
2. Campuzano-Granados, Á. J.; Cruz-López, L. Comparative Analysis of Floral Volatiles Between the ‘Hass’ Variety and Antillean Race Avocado. Revista Chapingo Serie Horticultura 2021, 27, 19–26. DOI: 10.5154/r.rchsh.2020.05.012
3. Quiceno-Rico, J. M.; Londoño Chica, S.; Mora Gaviria, G. A. et al. Diagnosis of Productive and Environmental Aspects in the Cultivation of Hass Avocados in Eastern Antioquia. Encuentro Sennova del Oriente Antioqueño 2020, 5, 45–63. DOI: 10.23850/26652447/5/1/2767
4. Francisco, V., L.; Almeida, S; Bogusz-Junior, J. et al. Optimization of Extraction Conditions of Volatile Compounds of Roasted Beef by Solid-Phase Microextraction. Química Nova 2020, 43, 435–441. DOI:10.21577/0100-4042.20170505
5. Arango, J. P. B.; Ospina, A. P.; Ocampo, G. T. et al. Applications of Xenometabolomics for the Identification of Biomarkers of Toxicity: A Review of the Topic. Biosalud2020, 19 (1), 7-30. DOI: 10.17151/biosa.2020.19.1.1
6. Betancourt-Arango, J. P.; Villaroel-Solis, E. E.; Fiscal-Ladino, J. A. et al. Volatilomics: An Emerging Discipline Within Omics Sciences—A Systematic Review. F1000Research 2024, 13, 991. DOI: 10.12688/f1000research.1497
7. Yang, Y. N.; Liang, M.; Yang, Y. et al. Optimization of a Headspace Solid-Phase Microextraction Method for the Gas Chromatography-Mass Spectrometry Analysis Aroma Compounds of Litsea mollis Hemsl. Immature Fruit. J. Food Sci. Tech. 2020, 40, 786–793. DOI: 10.1590/fst.20319
8. Pinto, J.; Rueda-Chacón, H.; Arguello, H. Classification of Hass Avocado (Persea americana Mill) in Terms of Its Ripening via Hyperspectral Images. TecnoLógicas 2019, 22, 109–128. DOI: 10.22430/22565337.1232
9. Soledad, C. P. T.; Paola, H. C.; Enrique, O. V. C. et al. Avocado Seeds (Persea americana cv. Criollo sp.): Lipophilic Compounds Profile and Biological Activities. Saudi J. Biol. Sci. 2021, 28 (6), 3384-3390. DOI: 10.1016/j.sjbs.2021.02.087