Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/76214
Type: Artigo de periódico
Title: Volatile constituents of jabuticaba (Myrciaria jaboticaba (Vell.) O. Berg) fruits
Author: Plagemann, I
Krings, U
Berger, RG
Marostica, MR
Abstract: Volatile flavor compounds of jabuticaba fruits (Myrciaria jaboticaba) were isolated using continuous liquid-liquid extraction and analyzed by various gas chromatographic techniques. Preparative gas chromatography was used to concentrate a fraction rich in potent flavor compounds. A total of 45 compounds were identified for the first time with 23 components imparting a sensory impression. Among the identified compounds, terpenes, organic acids and alcohols were found to be the major volatile components. Terpenes in particular contributed to the flavor of jabuticaba fruits. Application of aroma extract dilution analysis showed that beta-pinene (woody-green), delta-cadinene (medicine), 2-phenylethanol (honey, flowery), and linalool (flowery) were the most potent odorants of jabuticaba fruits.
Subject: jabuticaba (Myrciaria jaboticaba)
flavor
AEDA
phytol
hexadecanoic acid
Country: EUA
Editor: Taylor & Francis Inc
Rights: fechado
Identifier DOI: 10.1080/10412905.2012.645651
Date Issue: 2012
Appears in Collections:Unicamp - Artigos e Outros Documentos

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