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Food Chem

Title:		"Studies on the volatile fraction composition of three native Amazonian-Brazilian fruits: Murici (Byrsonima crassifolia L., Malpighiaceae), bacuri (Platonia insignis M., Clusiaceae), and sapodilla (Manilkara sapota L., Sapotaceae)"
Author(s):		Uekane TM; Nicolotti L; Griglione A; Bizzo HR; Rubiolo P; Bicchi C; Rocha-Leao MH; Rezende CM;
Address:		"Instituto de Quimica, Pos Graduacao em Ciencia de Alimentos, Universidade Federal do Rio de Janeiro, Av. Athos da Silveira Ramos, 149, Bloco A-6 degrees -Lab 626A, CEP: 21941-909, Cidade Universitaria, Rio de Janeiro, RJ, Brazil. Electronic address: thais.uekane@gmail.com. Dipartimento di Scienza e Tecnologia del Farmaco, Univeristy of Turin, via pietro Giuria 9, I-10125 Turin, Italy. Embrapa Agroindustria de Alimentos, Av. das Americas, 29501, Guaratiba, CEP: 23020-470 Rio de Janeiro, RJ, Brazil. Escola de Quimica Universidade Federal do Rio de Janeiro, Avenida Athos da Silveira Ramos, 149, Bloco E sl 203, CEP: 21941-909, Cidade Universitaria, Rio de Janeiro, RJ, Brazil. Instituto de Quimica, Pos Graduacao em Ciencia de Alimentos, Universidade Federal do Rio de Janeiro, Av. Athos da Silveira Ramos, 149, Bloco A-6 degrees -Lab 626A, CEP: 21941-909, Cidade Universitaria, Rio de Janeiro, RJ, Brazil"
Journal Title:		Food Chem
Year:		2017
Volume:		20160916
Issue:
Page Number:		13 - 22
DOI:		10.1016/j.foodchem.2016.09.098
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"The volatile fraction of murici, bacuri and sapodilla are here studied because of their increasing interest for consumers, abundance of production in Brazil, and the general demand for new flavors and aromas. Their volatile profiles were studied by two High Concentration Capacity Headspace techniques (HCC-HS), Headspace Solid Phase Microextraction (HS-SPME) and Headspace Sorptive Extraction (HSSE), in combination with GC-MS. Murici volatile fraction mainly contains esters (38%), carboxylic acids (19%), aldehydes (11%), alcohols (14%), others (13%) and sulfur compounds; bacuri is characterized by terpenes (41%), non-terpenic alcohols (24%), esters (15%), aldehydes (6%), and others (12%); sapodilla consists of esters (33%), alcohols (27%), terpenes (18%) and others (21%). The GC-MS component co-elution was overcome by GCxGC-qMS. The adoption of modern analysis technologies afforded to achieve a better knowledge of the volatile fraction composition of these fruit pulps by increasing substantially the number of compounds identified"
Keywords:		Brazil Clusiaceae/*chemistry Fruit/*chemistry Malpighiaceae/*chemistry Manilkara/*chemistry Solid Phase Microextraction/*methods Volatile Organic Compounds/*analysis Amazonian Fruits GC-qMS GCxGC-qMS Headspace analysis Headspace sorptive extraction Solid-;
Notes:		"MedlineUekane, Thais M Nicolotti, Luca Griglione, Alessandra Bizzo, Humberto R Rubiolo, Patrizia Bicchi, Carlo Rocha-Leao, Maria Helena M Rezende, Claudia M eng England 2016/10/22 Food Chem. 2017 Mar 15; 219:13-22. doi: 10.1016/j.foodchem.2016.09.098. Epub 2016 Sep 16"