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 | Acesso ao texto completo restrito à biblioteca da Embrapa Amazônia Oriental. Para informações adicionais entre em contato com cpatu.biblioteca@embrapa.br. |
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Registro Completo |
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos; Embrapa Amazônia Oriental; Embrapa Meio-Norte; Embrapa Rondônia. |
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Data corrente: |
03/02/1993 |
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Data da última atualização: |
24/11/1999 |
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Autoria: |
ALVES, S. de M. |
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Título: |
Studies on the volatile constituents of certain amazonian fruits. |
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Ano de publicação: |
1978 |
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Fonte/Imprenta: |
Davis: University of California, 1978. |
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Páginas: |
75p. |
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Idioma: |
Inglês |
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Notas: |
M.Sc. Thesis. |
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Conteúdo: |
The volatile constituents of bacuri, cupuacu, muruci and tapereba wereisolated by steam distillation-extraction of pulp or juice of the canned fruits. Essences were subjected to gas chromatographic analysis in high resolution wall-coated open tubular glass capillary column; identification of the volatile constituents was based on mass spectral analysis, and gas chromatographic retentions in linear temperature programmed runs. Considered individually, none of the compounds identified duplicates the aroma of any of these fruits. the results observed indicate that the typical aroma for each individual fruits is due not to one compound, but is probably the result of an integrated response to a wide spectrum of compounds. |
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Palavras-Chave: |
Aromas; Brasil; Comportamento aromatico; Composição volatil; Constituintes volateis; Constituintes voláveis; Fruit; Frutas tropicais; Muruci; Região tropical; Taperebá; Tepereba; Theobroma grandiflora; Volatile composition. |
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Thesagro: |
Bacuri; Clima Tropical; Cupuaçu; Fruta; Fruta Tropical; Industrialização; Murici; Platonia Insignis; Química; Recurso Econômico; Spondias Lutea. |
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Thesaurus Nal: |
Amazonia; aromatic compounds; Byrsonima crassifolia. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 01936nam a2200469 a 4500
001 1056487
005 1999-11-24
008 1978 bl uuuu m 00u1 u #d
100 1 $aALVES, S. de M.
245 $aStudies on the volatile constituents of certain amazonian fruits.
260 $aDavis: University of California$c1978
300 $a75p.
500 $aM.Sc. Thesis.
520 $aThe volatile constituents of bacuri, cupuacu, muruci and tapereba wereisolated by steam distillation-extraction of pulp or juice of the canned fruits. Essences were subjected to gas chromatographic analysis in high resolution wall-coated open tubular glass capillary column; identification of the volatile constituents was based on mass spectral analysis, and gas chromatographic retentions in linear temperature programmed runs. Considered individually, none of the compounds identified duplicates the aroma of any of these fruits. the results observed indicate that the typical aroma for each individual fruits is due not to one compound, but is probably the result of an integrated response to a wide spectrum of compounds.
650 $aAmazonia
650 $aaromatic compounds
650 $aByrsonima crassifolia
650 $aBacuri
650 $aClima Tropical
650 $aCupuaçu
650 $aFruta
650 $aFruta Tropical
650 $aIndustrialização
650 $aMurici
650 $aPlatonia Insignis
650 $aQuímica
650 $aRecurso Econômico
650 $aSpondias Lutea
653 $aAromas
653 $aBrasil
653 $aComportamento aromatico
653 $aComposição volatil
653 $aConstituintes volateis
653 $aConstituintes voláveis
653 $aFruit
653 $aFrutas tropicais
653 $aMuruci
653 $aRegião tropical
653 $aTaperebá
653 $aTepereba
653 $aTheobroma grandiflora
653 $aVolatile composition
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