01936nam a2200469 a 450000100080000000500110000800800410001910000200006024500700008026000420015030000090019250000180020152007310021965000130095065000230096365000260098665000110101265000190102365000130104265000100105565000190106565000230108465000110110765000220111865000130114065000230115365000190117665300110119565300110120665300280121765300250124565300270127065300280129765300100132565300210133565300110135665300210136765300140138865300130140265300260141565300250144110564871999-11-24       1978    bl uuuu  m   00u1 u    #d1 aALVES, S. de M.  aStudies on the volatile constituents of certain amazonian fruits.  aDavis: University of Californiac1978  a75p.  aM.Sc. Thesis.  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.  aAmazonia  aaromatic compounds  aByrsonima crassifolia  aBacuri  aClima Tropical  aCupuaçu  aFruta  aFruta Tropical  aIndustrialização  aMurici  aPlatonia Insignis  aQuímica  aRecurso Econômico  aSpondias Lutea  aAromas  aBrasil  aComportamento aromatico  aComposição volatil  aConstituintes volateis  aConstituintes voláveis  aFruit  aFrutas tropicais  aMuruci  aRegião tropical  aTaperebá  aTepereba  aTheobroma grandiflora  aVolatile composition