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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|
|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.|
Gas Chromatography-mass Spectrometry
|Appears in Collections:||Artigos e Materiais de Revistas Científicas - Unicamp|
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