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|Type:||Artigo de periódico|
|Title:||Volatile composition of some Brazilian fruits: Umbu-caja (Spondias citherea), camu-camu (Myrciaria dubia), arapa-boi (Eugenia stipitata), and cupuacu (Theobroma grandiflorum)|
|Abstract:||Twenty-one volatile compounds, were identified for the first time by CC-MS in umbu-caja and in camu-camu, plus 30 volatile compounds were identified in araca-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 araca-boi sample, with germacrene D presenting a higher relative percentage. The chemical class of esters predominated in the cupuacu sample. Ethyl butyrate and hexanoate were the major compounds in the headspace of this Amazonian fruit.|
|Editor:||Amer Chemical Soc|
|Citation:||Journal Of Agricultural And Food Chemistry. Amer Chemical Soc, v. 48, n. 4, n. 1263, n. 1265, 2000.|
|Appears in Collections:||Unicamp - Artigos e Outros Documentos|
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