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Type: Artigo de periódico
Title: Volatile Composition Of Some Brazilian Fruits: Umbu-caja (spondias Citherea), Camu-camu (myrciaria Dubia), Araça-boi (eugenia Stipitata), And Cupuaçu (theobroma Grandiflorum).
Author: Franco, M R
Shibamoto, T
Abstract: 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: Brazil
Gas Chromatography-mass Spectrometry
Sesquiterpenes, Germacrane
Citation: Journal Of Agricultural And Food Chemistry. v. 48, n. 4, p. 1263-5, 2000-Apr.
Rights: fechado
Identifier DOI: 
Date Issue: 2000
Appears in Collections:Unicamp - Artigos e Outros Documentos

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