Analysis of volatile compounds of camu-camu (Myrciaria dubia (HBK) Mcvaugh) fruit isolated by different methods / Clara E. Quijano in The journal of essential oil research, Vol. 19 N°6 (Novembre/Decembre 2007)  

Analysis of volatile compounds of camu-camu (Myrciaria dubia (HBK) Mcvaugh) fruit isolated by different methods [texte imprimé] / Clara E. Quijano, Auteur ; Jorge A. Pino, Auteur . - 2008 . - pp. 527-533.
Génie Chimique
Langues : Anglais (eng)
in The journal of essential oil research > Vol. 19 N°6 (Novembre/Decembre 2007) . - pp. 527-533

Mots-clés :	Myrciaria dubia Myrtaceae Fruit volatiles Extract Headspace Limonene α  -pinene
Résumé :	Volatile compounds were isolated from camu-camu (Myrciaria dubia (HBK) McVaugh) fruit by liquid-liquid extraction (LLE), simultaneous distillation-solvent extraction (SDE) and headspace solid-phase microextraction (HS-SPME). The volatile concentrates were examined by GC and GC/MS. A total of 111, 114 and 138 compounds were identified in the LLE, SDE and HS-SPME of the fruit, respectively. Limonene was the major component of these concentrates, followed by α-pinene. The relative proportions of the major compounds are shown to be dependent upon the isolation methods.
ISSN :	1041-2905
En ligne :	http://www.tandfonline.com/doi/abs/10.1080/10412905.2007.9699323#.UXFj80qC5mM