| Literature DB >> 27765208 |
Thais M Uekane1, Luca Nicolotti2, Alessandra Griglione2, Humberto R Bizzo3, Patrizia Rubiolo2, Carlo Bicchi2, Maria Helena M Rocha-Leão4, Claudia M Rezende5.
Abstract
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.Entities:
Keywords: Amazonian Fruits; GC-qMS; GC×GC-qMS; Headspace analysis; Headspace sorptive extraction; Solid-phase microextraction; Volatile organic compounds
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Year: 2016 PMID： 27765208 DOI： 10.1016/j.foodchem.2016.09.098
Source DB: PubMed Journal: Food Chem ISSN： 0308-8146 Impact factor: 7.514