Free, glycosidically bound, and phosphate bound flavor constituents of badea (Passiflora quadrangularis) fruit pulp
2002; Wiley; Volume: 25; Issue: 3 Linguagem: Inglês
10.1002/1615-9314(20020201)25
ISSN1615-9314
AutoresCoralia Osorio, Carmenza Duque, M. Suárez, Luis Eder Salamanca, Fernando Urueña,
Tópico(s)Phytochemicals and Antioxidant Activities
ResumoFree volatiles, glycosidically bound, and phosphate bound volatile compounds from badea fruit pulp were identified by capillary GC and capillary GC-MS analyses. Free volatile extract was characterized as a mixture of 57 components with (5E)-2,6-dimethyl-5,7-octadiene-2,3-diol, (2E)-2,6-dimethyl-2,5-heptadienoic acid, benzoic acid, furaneol, benzyl alcohol, 2,6-dimethyl-5-hepten-1-ol, dimethylheptadienoic acid, and 2,6-dimethylheptenol, as major components. Three of those: (E)-2-pentenol, 2,6-dimethyl-5-hepten-1-ol, and (2E)-2,6-dimethyl-2,5-heptadienoic acid, displayed a strong resemblance to the aroma of the fresh fruit. Volatile compounds released by enzymatic hydrolysis of glycosidic and phosphate extracts were all present in the aroma of the fruit pulp. This fact strongly suggests an active role of glycosides and phosphates in the generation of fruit aroma. Furthermore, the new monoterpenoids trans-4-hydroxylinalool 3,6-oxide and cis-4-hydroxylinalool 3,6-oxide were characterized as major transformation products of (5E)-2,6-dimethyl-5,7-octadiene-2,3-diol under acidic conditions.
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