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Food Res Int

Title:		Valorisation of Schinus molle fruit as a source of volatile compounds in foods as flavours and fragrances
Author(s):		Giuffrida D; Martinez N; Arrieta-Garay Y; Farina L; Boido E; Dellacassa E;
Address:		"Dip. B.I.O.M.O.R.F. Sezione SASTAS Polo Annunziata Blocco D, H1 e H2, c/o PANLAB Viale Annunziata, 98168 Messina, ME, Italy. Laboratorio de Biotecnologia de Aromas, Departamento de Quimica Organica, Facultad de Quimica-UdelaR, Gral. Flores 2124, 11800 Montevideo, Uruguay. Area Enologia y Biotecnologia de Fermentaciones, Departamento de Ciencia y Tecnologia de los Alimentos, Departamento de Quimica Organica, Facultad de Quimica-UdelaR, Gral. Flores 2124, 11800 Montevideo, Uruguay. Laboratorio de Biotecnologia de Aromas, Departamento de Quimica Organica, Facultad de Quimica-UdelaR, Gral. Flores 2124, 11800 Montevideo, Uruguay. Electronic address: edellac@fq.edu.uy"
Journal Title:		Food Res Int
Year:		2020
Volume:		20200218
Issue:
Page Number:		109103 -
DOI:		10.1016/j.foodres.2020.109103
ISSN/ISBN:		1873-7145 (Electronic) 0963-9969 (Linking)
Abstract:		"Schinus molle L. (Anacardiaceae) is an evergreen tree native to South America and has been introduced into North and South Africa and the Mediterranean region. The mature berries are known as an alternative to pepper by their pungency and collected for essential oil production to substitute black pepper in perfumery. Several investigators have examined the physicochemical properties and chemical composition of the essential oil, but the release of bound volatile compounds in S. molle berries from the corresponding glycosides is presented here for the first time. The carotenoid content of mature berries was also studied over two successive ripening periods. Ten carotenoids were identified by HPLC-MS/MS: lutein, phytoene, beta-cryptoxanthin, phytofluene, beta-carotene, 9-Z-beta-carotene, beta-cryptoxanthin-C12:0, beta-cryptoxanthin-C14:0, beta-cryptoxanthin-C16:0 and lycopene. This research is the first to characterise the carotenoids in molle berries and their degradation products (norisoprenoids) in the 'free' and glycosylated volatile fruit fractions. The detection of many of these glycosidically bound volatile compounds in berries should be considered to have a sensory contribution, which might differentiate the volatile profile. In addition, our results could explain, through the flavour complexity found in both the 'free' and glycosylated fractions, the reported traditional use of molle berries as a pepper substitute. For comparison purposes, the essential oil from mature berries obtained by hydrodistillation was also studied"
Keywords:		"Anacardiaceae/*chemistry Carotenoids/analysis Flavoring Agents/analysis Food Ingredients/analysis Fruit/*chemistry Glycosides/analysis Odorants/analysis Oils, Volatile/*chemistry Volatile Organic Compounds/*chemistry Aroma-enhancing Berry Carotene Free co;"
Notes:		"MedlineGiuffrida, Daniele Martinez, Natalia Arrieta-Garay, Yanine Farina, Laura Boido, Eduardo Dellacassa, Eduardo eng Research Support, Non-U.S. Gov't Canada 2020/05/30 Food Res Int. 2020 Jul; 133:109103. doi: 10.1016/j.foodres.2020.109103. Epub 2020 Feb 18"