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Registro Completo |
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Biblioteca(s): |
Embrapa Amazônia Oriental. |
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Data corrente: |
18/09/2008 |
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Data da última atualização: |
05/08/2025 |
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Autoria: |
BORGES, E. S.; REZENDE, C. M. |
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Título: |
Main aroma constituents of genipap (Genipa americana L.) and bacuri (Platonia insignis M.). |
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Ano de publicação: |
2000 |
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Fonte/Imprenta: |
The Journal of Essential Oil Research, USA, v. 12, p. 71-74, 2000. |
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DOI: |
https://doi.org/10.1080/10412905.2000.9712046 |
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Idioma: |
Inglês |
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Conteúdo: |
Volatile compounds of the fruits genipap (Genipa americana L.) and bacuri (Platonia insignis Mart.) were investigated by GC/MS. GC-olfactometry by AEDA pointed the main aroma impact compounds in both fruit extracts, mainly linalool and methyl hexanoate in bacuri. In genipap, high amounts of carboxylic acids were detected after a KOH impregnated silica gel open column chromatography, used to separate the carboxylic acids from the neutral compounds presented. GCO/AEDA pointed to butyric, 2-methylbutyric and hexanoic acids as the impact aroma compounds responsible for the acidic and pungent notes observed in genipap. Beside these, the ethyl esters of 2- and 3-methylbutyric acids were also pointed as the most intense and characteristic fruity notes in that fruit. |
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Palavras-Chave: |
Aroma extract dilution analysis; Aroma impact constituents; Fruit volatiles. |
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Thesagro: |
Genipa Americana; Guttiferae; Platonia Insignis; Rubiaceae. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 01513naa a2200229 a 4500
001 1409486
005 2025-08-05
008 2000 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1080/10412905.2000.9712046$2DOI
100 1 $aBORGES, E. S.
245 $aMain aroma constituents of genipap (Genipa americana L.) and bacuri (Platonia insignis M.).$h[electronic resource]
260 $c2000
520 $aVolatile compounds of the fruits genipap (Genipa americana L.) and bacuri (Platonia insignis Mart.) were investigated by GC/MS. GC-olfactometry by AEDA pointed the main aroma impact compounds in both fruit extracts, mainly linalool and methyl hexanoate in bacuri. In genipap, high amounts of carboxylic acids were detected after a KOH impregnated silica gel open column chromatography, used to separate the carboxylic acids from the neutral compounds presented. GCO/AEDA pointed to butyric, 2-methylbutyric and hexanoic acids as the impact aroma compounds responsible for the acidic and pungent notes observed in genipap. Beside these, the ethyl esters of 2- and 3-methylbutyric acids were also pointed as the most intense and characteristic fruity notes in that fruit.
650 $aGenipa Americana
650 $aGuttiferae
650 $aPlatonia Insignis
650 $aRubiaceae
653 $aAroma extract dilution analysis
653 $aAroma impact constituents
653 $aFruit volatiles
700 1 $aREZENDE, C. M.
773 $tThe Journal of Essential Oil Research, USA$gv. 12, p. 71-74, 2000.
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Registro original: |
Embrapa Amazônia Oriental (CPATU) |
