Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/352072
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dc.contributor.CRUESPUNIVERSIDADE ESTADUAL DE CAMPINASpt_BR
dc.contributor.authorunicampFranco, Maria Regina Bueno-
dc.contributor.authorunicampAlves, Gisele Leticia-
dc.typeArtigopt_BR
dc.titleHeadspace gas chromatography–mass spectrometry of volatile compounds in murici (Byrsonima crassifolia L. Rich)pt_BR
dc.contributor.authorAlves, G.L.-
dc.contributor.authorFranco, M.R.B.-
dc.subjectMurici (Planta)pt_BR
dc.subjectCompostos orgânicos voláteispt_BR
dc.subject.otherlanguageByrsonima crassifoliapt_BR
dc.subject.otherlanguageVolatile organic compoundspt_BR
dc.description.abstractNorthern and Northeastern Brazil have a natural diversity of fruits, many of which are considered exotic, presenting different flavors and aromas. The enormous diversity of fruits represents a promising area for research on aromas. There is also a great potential for the manufacture of juices, desserts or other processed products. Murici is a typical fruit from these regions presenting a different flavor, reminiscent of that of cheese. This fruit is consumed mainly as juice, ice cream or as liquor, greatly appreciated by the local population. Headspace volatile compounds of three lots of the fruit from Ceará (Fortaleza) were collected by suction on Porapak Q for 2 h and desorbed with 300 μl of acetone. The isolated volatile compounds were separated by high resolution GC. Forty-six volatile compounds were detected, of which 41 were identified by gas chromatography–mass spectrometry and Kovats indices. The most abundant compounds were ethanol (28.3%) and ethyl hexanoate (25.1%). Butanoic acid (5.1%), hexanoic acid (5.1%) and methyl butyrate (2.8%) were also detected in the headspace of the fruit and confirm its unusual cheese aroma.pt_BR
dc.relation.ispartofJournal of chromatography Apt_BR
dc.relation.ispartofabbreviationJ. chromatogr. Apt_BR
dc.publisher.cityAmsterdampt_BR
dc.publisher.countryPaíses Baixospt_BR
dc.publisherElsevierpt_BR
dc.date.issued2003-
dc.date.monthofcirculationJan.pt_BR
dc.language.isoengpt_BR
dc.description.volume985pt_BR
dc.description.issuenumber1-2pt_BR
dc.description.firstpage297pt_BR
dc.description.lastpage301pt_BR
dc.rightsFechadopt_BR
dc.sourceScopuspt_BR
dc.identifier.issn0021-9673pt_BR
dc.identifier.eissn1873-3778pt_BR
dc.identifier.doi10.1016/S0021-9673(02)01398-5pt_BR
dc.identifier.urlhttps://www.sciencedirect.com/science/article/pii/S0021967302013985pt_BR
dc.date.available2020-11-09T19:41:26Z-
dc.date.accessioned2020-11-09T19:41:26Z-
dc.description.provenanceSubmitted by Bruna Maria Campos da Cunha (bcampos@unicamp.br) on 2020-11-09T19:41:26Z No. of bitstreams: 0en
dc.description.provenanceMade available in DSpace on 2020-11-09T19:41:26Z (GMT). No. of bitstreams: 0 Previous issue date: 2003en
dc.identifier.urihttp://repositorio.unicamp.br/jspui/handle/REPOSIP/352072-
dc.contributor.departmentDepartamento de Ciência de Alimentospt_BR
dc.contributor.departmentSem informaçãopt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.identifier.source2-s2.0-0037462583pt_BR
dc.creator.orcidSem informaçãopt_BR
dc.creator.orcid0000-0002-2580-3788pt_BR
dc.type.formComunicaçãopt_BR
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