Produção Nacional
Revisado por pares
Volatile compounds identified in Barbados Cherry ‘BRS-366 Jaburú’
2016; UNIVERSIDADE FEDERAL DE MATO GROSSO; Volume: 9; Issue: 3 Linguagem: Inglês
10.36560/932016352
ISSN2316-9281
AutoresYesenia Mendoza García, Mayara Neves Santos Guedes, José Carlos Moraes Rufini, Alexandre Gomes de Souza, Rodinei Augusti, Júlio Onésio Ferreira Melo,
Tópico(s)Fermentation and Sensory Analysis
ResumoIn foods, the flavor and aroma are very important attributes, thus the main objective of this study was to identify the volatile compounds (VC) of the "BRS-366 Jaburú" acerola variety, for which we used the solid phase microextraction method (SPE). The separation and identification of volatile compounds was made using gas chromatography-mass spectrometry (GC-MS). Three fibers were evaluated, Polydimethylsiloxane / Divinylbenzene (PDMS / DVB), 65 micrometres Divinylbenzene / Carboxen / Polydimethylsiloxane (DVB / CAR / PDMS) 50/30 m and polyacrylate (PA) 85 uM to compare the extraction of its components. Thirty-three volatile compounds were identified and classified into eight chemical classes: carboxylic acids, alcohols, aldehydes, ketones, esters, hydrocarbons, phenylpropanoids and terpenoids. The peak areas of each of the extracted compounds were expressed as percentages to indicate the relative concentration of each, of which ethyl acetate is distinguished by being responsible for the fruity aroma notes. Thus, the fiber PDMS / DVB was the best as it enabled to extract a greater amount of volatile compounds
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