Volatile and carbohidrate profile of persimmon extracts

Persimmon (Diospyros kaki) is an orange-coloured fruit renowned for its sweet, honey-like flavour when ripe. It is particularly valued for its versatility in culinary applications and as a rich source of essential nutrients, including vitamin C, pro-vitamin A, dietary fibre, and minerals. Despite these benefits, persimmon faces significant challenges due to its highly perishable nature, which limits its shelf life and utilization potential. One promising solution is the incorporation of persimmon derivatives into stable food products to reduce waste and enhance the value chain of this nutritious fruit. In this study, we aimed to examine the potential of persimmon for the development of confectionery food products by producing persimmon powder and syrup and analysing their chemical profiles. Volatile aroma profiles were evaluated using solid-phase microextraction (SPME) coupled with gas chromatography–mass spectrometry (GC–MS), while carbohydrate profiles were assessed using thin-layer chromatography (TLC) and ion chromatography (IC). Among the volatiles identified, furfural, a compound with a characteristic almond-like odour and significant application as a food additive, emerged as the most abundant volatile in both persimmon derivatives. Sugar profiles revealed that main sugars are sucrose, glucose, and fructose, with little to no fructooligosaccharides detected. These findings support the potential for persimmon derivatives to be used as ingredients in confectionery product formulations.

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