Produção Nacional
Revisado por pares
Main Aroma Constituents of Genipap ( Genipa americana L.) and Bacuri ( Platonia insignis M.)
2000; Taylor & Francis; Volume: 12; Issue: 1 Linguagem: Inglês
10.1080/10412905.2000.9712046
ISSN2163-8152
AutoresEric S. Borges, Cláudia M. Rezende,
Tópico(s)Plant and animal studies
ResumoAbstract Abstract Volatile compounds of the fruits genipap (Genipa americana L.) and bacuri (Platonia insignis Mart.) were investigated by GC/MS. GC-olfactometry by AEDA pointed the main aroma impact compounds in both fruit extracts, mainly linalool and methyl hexanoate in bacuri. In genipap, high amounts of carboxylic acids were detected after a KOH impregnated silica gel open column chromatography, used to separate the carboxylic acids from the neutral compounds presented. GCO/AEDA pointed to butyric, 2-methylbutyric and hexanoic acids as the impact aroma compounds responsible for the acidic and pungent notes observed in genipap. Beside these, the ethyl esters of 2- and 3-methylbutyric acids were also pointed as the most intense and characteristic fruity notes in that fruit. Key Word Index: Genipa americana Rubiaceae Platonia insignis Guttiferaefruit volatilesaroma impact constituentsaroma extract dilution analysis
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