Volatile constituents of jabuticaba (Myrciaria jaboticaba (Vell.) O. Berg) fruits

被引：32
作者：
Plagemann, Ina [1 ]
Krings, Ulrich [1 ]
Berger, Ralf G. [1 ]
Marostica, Mario R., Jr. [2 ]
机构：
[1] Leibniz Univ Hannover, Inst Lebensmittelchem, Hannover, Germany
[2] Univ Estadual Campinas, FEA, DEPAN, Campinas, SP, Brazil
来源：
JOURNAL OF ESSENTIAL OIL RESEARCH | 2012年 / 24卷 / 01期
关键词：
jabuticaba (Myrciaria jaboticaba); flavor; AEDA; phytol; hexadecanoic acid; FLAVONOIDS;
D O I：
10.1080/10412905.2012.645651
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
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 beta-pinene (woody-green), delta-cadinene (medicine), 2-phenylethanol (honey, flowery), and linalool (flowery) were the most potent odorants of jabuticaba fruits.
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收藏
页码：45 / 51
页数：7
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