Volatile constituents of jabuticaba (Myrciaria jaboticaba (Vell.) O. Berg) fruits / Ina Plagemann in The journal of essential oil research, Vol. 24 N° 1 (Fevrier 2012)  

Public ISBD [article]  inThe journal of essential oil research > Vol. 24 N° 1 (Fevrier 2012) . - pp. 45-51 Titre : Volatile constituents of jabuticaba (Myrciaria jaboticaba (Vell.) O. Berg) fruits Type de document : texte imprimé Auteurs : Ina Plagemann, Auteur ; Ulrich Krings, Auteur ; Ralf G. Berger, Auteur Année de publication : 2012 Article en page(s) : pp. 45-51 Note générale : Génie Chimique Langues : Anglais (eng) Mots-clés : Jabuticaba (Myrciaria jaboticaba) Flavor AEDA Phytol Hexadecanoic acid Résumé : Volatile flavor compounds of jabuticaba fruits (Myrciaria jaboticaba) were isolated using continuous liquid-liquid extraction and analyzed by various gas chromatographic techniques. Preparative gas chromatography was used to concentrate a fraction rich in potent flavor compounds. A total of 45 compounds were identified for the first time with 23 components imparting a sensory impression. Among the identified compounds, terpenes, organic acids and alcohols were found to be the major volatile components. Terpenes in particular contributed to the flavor of jabuticaba fruits. Application of aroma extract dilution analysis showed that β-pinene (woody-green), δ-cadinene (medicine), 2-phenylethanol (honey, flowery), and linalool (flowery) were the most potent odorants of jabuticaba fruits. ISSN : 1041-2905 En ligne : http://www.tandfonline.com/doi/full/10.1080/10412905.2012.645651 [article] Volatile constituents of jabuticaba (Myrciaria jaboticaba (Vell.) O. Berg) fruits [texte imprimé] / Ina Plagemann, Auteur ; Ulrich Krings, Auteur ; Ralf G. Berger, Auteur . - 2012 . - pp. 45-51. Génie Chimique Langues : Anglais (eng) in The journal of essential oil research > Vol. 24 N° 1 (Fevrier 2012) . - pp. 45-51 Mots-clés : Jabuticaba (Myrciaria jaboticaba) Flavor AEDA Phytol Hexadecanoic acid Résumé : Volatile flavor compounds of jabuticaba fruits (Myrciaria jaboticaba) were isolated using continuous liquid-liquid extraction and analyzed by various gas chromatographic techniques. Preparative gas chromatography was used to concentrate a fraction rich in potent flavor compounds. A total of 45 compounds were identified for the first time with 23 components imparting a sensory impression. Among the identified compounds, terpenes, organic acids and alcohols were found to be the major volatile components. Terpenes in particular contributed to the flavor of jabuticaba fruits. Application of aroma extract dilution analysis showed that β-pinene (woody-green), δ-cadinene (medicine), 2-phenylethanol (honey, flowery), and linalool (flowery) were the most potent odorants of jabuticaba fruits. ISSN : 1041-2905 En ligne : http://www.tandfonline.com/doi/full/10.1080/10412905.2012.645651

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