01513naa a2200229 a 450000100080000000500110000800800410001902400550006010000180011524501190013326000090025252007740026165000210103565000150105665000220107165000140109365300360110765300300114365300200117370000190119377300710121214094862025-08-05       2000    bl uuuu     u00u1 u    #d7 ahttps://doi.org/10.1080/10412905.2000.97120462DOI1 aBORGES, E. S.  aMain aroma constituents of genipap (Genipa americana L.) and bacuri (Platonia insignis M.).h[electronic resource]  c2000  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.  aGenipa Americana  aGuttiferae  aPlatonia Insignis  aRubiaceae  aAroma extract dilution analysis  aAroma impact constituents  aFruit volatiles1 aREZENDE, C. M.  tThe Journal of Essential Oil Research, USAgv. 12, p. 71-74, 2000.