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|Type:||Artigo de periódico|
|Title:||Application of high-temperature gas chromatography-mass spectrometry to the investigation of glycosidically bound components related to cashew apple (Anacardium occidentale L. Var. nanum) volatiles|
|Abstract:||Free and bound volatile components of a Brazilian cashew apple variety (Anacardium occidentale L. var. nanum) were obtained by simultaneous distillation-extraction (SDE) and XAD-2 adsorption. According to gas chromatography-mss spectrometry (GC-MS) analyses and retention indices, 62 free volatile constituents were characterized and quantified. They were esters (40%), terpenes (20%), hydrocarbons (14%), fatty acids (9%), aldehydes (8%), alcohols (3%), lactones (3%), ketones (1%), phenols (1%), and norisoprenoids (1%). The glycosidically bound volatile precursors were analyzed by high-temperature CC-MS, after room temperature silylation. Several conjugated alcohols and cinnamic acids were detected and reported as cashew apple glycosyl constituents for the first time.|
Anacardium occidentals L.
high-temperature gas chromatography
|Editor:||Amer Chemical Soc|
|Citation:||Journal Of Agricultural And Food Chemistry. Amer Chemical Soc, v. 48, n. 4, n. 1167, n. 1174, 2000.|
|Appears in Collections:||Unicamp - Artigos e Outros Documentos|
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