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). (15th March 2017)

• Record Type: Journal Article
• Authors: Uekane, Thais M.; Nicolotti, Luca; Griglione, Alessandra; Bizzo, Humberto R.; Rubiolo, Patrizia; Bicchi, Carlo; Rocha-Leão, Maria Helena M.; Rezende, Claudia M.
• Is Part Of: Food chemistry. Volume 219(2017)
• Page Start: 13
• Page End: 22
• Publication Date: 2017-03-15
• Subjects: HCC-HS High Concentration Capacity Headspace -- HS-SPME Headspace Solid-phase microextraction -- HSSE Headspace sorptive extraction -- GC–MS Gas Chromatography coupled to Mass Spectrometry -- GC × GC-qMS Comprehensive two-dimensional Gas Chromatography coupled to Mass Spectrometry -- LLE Liquid-Liquid Extraction -- SDE Simultaneous Distillation Extraction -- SPDE Solid Phase Dynamic Extraction -- LPME Liquid-Phase Microextraction -- SHS Static Headspace -- DHS Dynamic Headspace -- PDMS Polydimethylsiloxane -- GC-FID Gas Chromatography with Flame Ionization detector -- CARB Carboxen -- DVB Divinylbenzene -- TDU Thermo Desorption Unit -- MSD Mass Spectrometry Detector -- LRI Linear retention indexes -- AEDA Aroma extract dilution analysis; Solid-phase microextraction -- Headspace sorptive extraction -- Headspace analysis -- Volatile organic compounds -- Amazonian Fruits -- GC-qMS -- GC × GC-qMS; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2016.09.098
• Languages: English
• ISSNs: 0308-8146

Abstract

Graphical abstract: Highlights: Two extraction techniques for identify volatile compounds in Amazonian fruits. Identification for the first time of volatile compounds in Amazonian fruits. First study that applied GC × GC-qMS for volatile compounds in Amazonian fruits. 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 GC × GC-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.