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Type: Artigo de periódico
Title: Volatile constituents of exotic fruits from Brazil
Author: Bicas, JL
Molina, G
Dionisio, AP
Barros, FFC
Wagner, R
Marostica, MR
Pastore, GM
Abstract: Flavor is one of the main attributes of foods and is given by a combination of volatile molecules present in the matrix. This paper reviews the general characteristics and uses and focuses on the volatile composition of selected Brazilian exotic fruits: Brazilian cherry (Eugenia uniflora), acerola (Malpighia glabra L, Malpighia punicifolia L., Malpighia emarginata DC.), jackfruit (Artocarpus heterophyllus), starfruit (Averrhoa carambola) and fruits from the genera Annona (cherimoya, soursop, sugar apple etc.) and fruits from the genera Spondias (S. purpurea, S. mombin and S. tuberosa). This is information important for flavor industry, which use different aroma compounds for the formulation of fragrances and flavorings to be used in foods, cosmetics and perfumes. (C) 2011 Elsevier Ltd. All rights reserved.
Subject: Aroma
Tropical fruit
Volatile compounds
Country: Holanda
Editor: Elsevier Science Bv
Rights: fechado
Identifier DOI: 10.1016/j.foodres.2011.01.012
Date Issue: 2011
Appears in Collections:Artigos e Materiais de Revistas Científicas - Unicamp

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