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Volatile composition of some Brazilian fruits: umbu-caja (Spondias citherea), camu-camu (Myrciaria dubia), Araça-boi (Eugenia stipitata), and Cupuaçu (Theobroma grandiflorum).
Franco, M R; Shibamoto, T.
Affiliation
  • Franco MR; Faculdade de Engenharia de Alimentos, UNICAMP, Campinas-SP, CP 6121, CEP 13081-970, Brazil. franco@fea.unicamp.br
J Agric Food Chem ; 48(4): 1263-5, 2000 Apr.
Article in En | MEDLINE | ID: mdl-10775382
Twenty-one volatile compounds were identified for the first time by GC-MS in umbu-caja and in camu-camu, plus 30 volatile compounds were identified in araça-boi samples. Terpenic compounds predominated among the volatile compounds in these fruit samples, with the major compounds being identified as cis-beta-ocimene and caryophyllene in the northeastern fruit; alpha-pinene and d-limonene were the most abundant volatile compounds in the headspace of the Amazonian fruit camu-camu. Sesquiterpenes were the most abundant compounds in the araça-boi sample, with germacrene D presenting a higher relative percentage. The chemical class of esters predominated in the cupuaçu sample. Ethyl butyrate and hexanoate were the major compounds in the headspace of this Amazonian fruit.
Subject(s)
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Collection: 01-internacional Database: MEDLINE Main subject: Sesquiterpenes / Terpenes / Monoterpenes / Sesquiterpenes, Germacrane / Fruit Country/Region as subject: America do sul / Brasil Language: En Journal: J Agric Food Chem Year: 2000 Document type: Article Affiliation country: Brazil Country of publication: United States
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Collection: 01-internacional Database: MEDLINE Main subject: Sesquiterpenes / Terpenes / Monoterpenes / Sesquiterpenes, Germacrane / Fruit Country/Region as subject: America do sul / Brasil Language: En Journal: J Agric Food Chem Year: 2000 Document type: Article Affiliation country: Brazil Country of publication: United States