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Changes in volatile constituents during fruit ripening of wild eugenia dysenterica DC. / Alessandra R. Duarte in The journal of essential oil research, Vol. 20 N°1 (Janvier/Fevrier 2008) 

Public ISBD [article]  in The journal of essential oil research > Vol. 20 N°1 (Janvier/Fevrier 2008) . - pp. 30-32 Titre : Changes in volatile constituents during fruit ripening of wild eugenia dysenterica DC. Type de document : texte imprimé Auteurs : Alessandra R. Duarte, Auteur ; Ane R. T. Costa, Auteur ; Suzana C. Santos, Auteur Année de publication : 2008 Article en page(s) : pp. 30-32 Note générale : Génie Chimique Langues : Anglais (eng) Mots-clés : Eugenia  dysenterica  Myrtaceae  Fruit  ripening  Essential  oil  composition  Limonene  γ-muurolene  (E)-β-ocimene  β-caryophyllene  α-humulene  α-thujene  β-pinene  Tricyclene Résumé : The oils from wild Eugenia dysenterica fruits harvested during three stages of ripening were analyzed by capillary GC and GC/MS. The most abundant group of volatiles were monoterpene hydrocarbons, accounting for about 68% of the total identified compounds. Limonene (25.8% and 24.6%), (E)-β-ocimene (20.3% and 21.7%) and β-pinene (12.0% and 14.2%) were the major compounds in the unripe and semi-ripe stages, respectively, while γ-muurolene (25.8%), β-caryophyllene (18.4%) and α-humulene (15.4%) became the major compounds in ripe fruits. The concentration of monoterpenes was high in the unripe and semi-ripe stages and decreased afterwards, while sesquiterpenes were intensively synthesized only in the last part of the ripening process. ISSN : 1041-2905 En ligne : http://www.tandfonline.com/doi/abs/10.1080/10412905.2008.9699414 [article] Changes in volatile constituents during fruit ripening of wild eugenia dysenterica DC. [texte imprimé] / Alessandra R. Duarte, Auteur ; Ane R. T. Costa, Auteur ; Suzana C. Santos, Auteur . - 2008 . - pp. 30-32. Génie Chimique Langues : Anglais (eng) in The journal of essential oil research > Vol. 20 N°1 (Janvier/Fevrier 2008) . - pp. 30-32 Mots-clés : Eugenia  dysenterica  Myrtaceae  Fruit  ripening  Essential  oil  composition  Limonene  γ-muurolene  (E)-β-ocimene  β-caryophyllene  α-humulene  α-thujene  β-pinene  Tricyclene Résumé : The oils from wild Eugenia dysenterica fruits harvested during three stages of ripening were analyzed by capillary GC and GC/MS. The most abundant group of volatiles were monoterpene hydrocarbons, accounting for about 68% of the total identified compounds. Limonene (25.8% and 24.6%), (E)-β-ocimene (20.3% and 21.7%) and β-pinene (12.0% and 14.2%) were the major compounds in the unripe and semi-ripe stages, respectively, while γ-muurolene (25.8%), β-caryophyllene (18.4%) and α-humulene (15.4%) became the major compounds in ripe fruits. The concentration of monoterpenes was high in the unripe and semi-ripe stages and decreased afterwards, while sesquiterpenes were intensively synthesized only in the last part of the ripening process. ISSN : 1041-2905 En ligne : http://www.tandfonline.com/doi/abs/10.1080/10412905.2008.9699414