Studies on the volatile fraction composition of three native Amazonian-Brazilian fruits: Murici (Byrsonima crassifolia L., Malpighiaceae), bacuri (Platonia insignis M., Clusiaceae), and sapodilla (Manilkara sapota L., Sapotaceae)
Autor: | Carlo Bicchi, Patrizia Rubiolo, Maria Helena M. Rocha-Leão, Claudia M. Rezende, Thais M. Uekane, Alessandra Griglione, Humberto R. Bizzo, Luca Nicolotti |
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Jazyk: | angličtina |
Rok vydání: | 2017 |
Předmět: |
Amazonian Fruits
GC-qMS GC × GC-qMS Headspace analysis Headspace sorptive extraction Solid-phase microextraction Volatile organic compounds Brazil Clusiaceae Fruit Malpighiaceae Manilkara Solid Phase Microextraction Volatile Organic Compounds 01 natural sciences Analytical Chemistry Terpene 0404 agricultural biotechnology Food science Chromatography biology Chemistry 010401 analytical chemistry Byrsonima crassifolia 04 agricultural and veterinary sciences General Medicine biology.organism_classification 040401 food science Sapotaceae 0104 chemical sciences Gas chromatography–mass spectrometry Food Science Platonia |
Popis: | The volatile fraction of murici, bacuri and sapodilla are here studied because of their increasing interest for consumers, abundance of production in Brazil, and the general demand for new flavors and aromas. Their volatile profiles were studied by two High Concentration Capacity Headspace techniques (HCC-HS), Headspace Solid Phase Microextraction (HS-SPME) and Headspace Sorptive Extraction (HSSE), in combination with GC–MS. Murici volatile fraction mainly contains esters (38%), carboxylic acids (19%), aldehydes (11%), alcohols (14%), others (13%) and sulfur compounds; bacuri is characterized by terpenes (41%), non-terpenic alcohols (24%), esters (15%), aldehydes (6%), and others (12%); sapodilla consists of esters (33%), alcohols (27%), terpenes (18%) and others (21%). The GC–MS component co-elution was overcome by GC × GC-qMS. The adoption of modern analysis technologies afforded to achieve a better knowledge of the volatile fraction composition of these fruit pulps by increasing substantially the number of compounds identified. |
Databáze: | OpenAIRE |
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