Free and bound flavour components of Amazonia fruits : 2. cupuaçu volatile compounds
Forty-five volatile compounds were identified and 14 tentatively identified in cupuaçu (Theobroma grandiflorum) pulp using solid phase extraction on XAD-2 and simultaneous distillation extraction. Among them, 35 compounds were reported for the first time in this fruit. The olfactive characteristics of several compounds, separated after solid phase extraction, and their odour activity values showed that linalol, [alpha]-terpineol, 2-phenylethanol, myrcene, and limonene were contributors of the cupuaçu pleasant, floral flavour. Ethyl 2-methylbutanoate, ethyl hexanoate and butyl butanoate were involved in the typical fruity characteristics of cupuaçu. Diols (2,6-dimethyl-oct-7-en-2,6-diol, (E)-2,6-dimethyl-octa-2,7-dien-1,6-diol, and its (Z) isomer) and methoxy-2,5-dimethyl-3(2H)-furanone were possible contributors of the typical exotic odour. Moreover, hexadecanoic acid can be considered as a contributor of the grassy, heavy odour of cupuaçu.
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dig-cirad-fr-5256142022-12-30T18:28:01Z http://agritrop.cirad.fr/525614/ http://agritrop.cirad.fr/525614/ Free and bound flavour components of Amazonia fruits : 2. cupuaçu volatile compounds. Boulanger Renaud, Crouzet Jean. 2000. Flavour and Fragrance Journal, 15 (4) : 251-257.https://doi.org/10.1002/1099-1026(200007/08)15:4<251::AID-FFJ905>3.0.CO;2-2 <https://doi.org/10.1002/1099-1026(200007/08)15:4<251::AID-FFJ905>3.0.CO;2-2> Researchers Free and bound flavour components of Amazonia fruits : 2. cupuaçu volatile compounds Boulanger, Renaud Crouzet, Jean eng 2000 Flavour and Fragrance Journal F60 - Physiologie et biochimie végétale Q04 - Composition des produits alimentaires Forty-five volatile compounds were identified and 14 tentatively identified in cupuaçu (Theobroma grandiflorum) pulp using solid phase extraction on XAD-2 and simultaneous distillation extraction. Among them, 35 compounds were reported for the first time in this fruit. The olfactive characteristics of several compounds, separated after solid phase extraction, and their odour activity values showed that linalol, [alpha]-terpineol, 2-phenylethanol, myrcene, and limonene were contributors of the cupuaçu pleasant, floral flavour. Ethyl 2-methylbutanoate, ethyl hexanoate and butyl butanoate were involved in the typical fruity characteristics of cupuaçu. Diols (2,6-dimethyl-oct-7-en-2,6-diol, (E)-2,6-dimethyl-octa-2,7-dien-1,6-diol, and its (Z) isomer) and methoxy-2,5-dimethyl-3(2H)-furanone were possible contributors of the typical exotic odour. Moreover, hexadecanoic acid can be considered as a contributor of the grassy, heavy odour of cupuaçu. article info:eu-repo/semantics/article Journal Article info:eu-repo/semantics/publishedVersion http://agritrop.cirad.fr/525614/1/ID525614.pdf text Cirad license info:eu-repo/semantics/embargoedAccess info:eu-repo/date/embargoEnd/2999-12-31 https://agritrop.cirad.fr/mention_legale.html https://doi.org/10.1002/1099-1026(200007/08)15:4<251::AID-FFJ905>3.0.CO;2-2 10.1002/1099-1026(200007/08)15:4<251::AID-FFJ905>3.0.CO;2-2 info:eu-repo/semantics/altIdentifier/doi/10.1002/1099-1026(200007/08)15:4<251::AID-FFJ905>3.0.CO;2-2 info:eu-repo/semantics/altIdentifier/purl/https://doi.org/10.1002/1099-1026(200007/08)15:4<251::AID-FFJ905>3.0.CO;2-2 |
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F60 - Physiologie et biochimie végétale Q04 - Composition des produits alimentaires F60 - Physiologie et biochimie végétale Q04 - Composition des produits alimentaires Boulanger, Renaud Crouzet, Jean Free and bound flavour components of Amazonia fruits : 2. cupuaçu volatile compounds |
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Forty-five volatile compounds were identified and 14 tentatively identified in cupuaçu (Theobroma grandiflorum) pulp using solid phase extraction on XAD-2 and simultaneous distillation extraction. Among them, 35 compounds were reported for the first time in this fruit. The olfactive characteristics of several compounds, separated after solid phase extraction, and their odour activity values showed that linalol, [alpha]-terpineol, 2-phenylethanol, myrcene, and limonene were contributors of the cupuaçu pleasant, floral flavour. Ethyl 2-methylbutanoate, ethyl hexanoate and butyl butanoate were involved in the typical fruity characteristics of cupuaçu. Diols (2,6-dimethyl-oct-7-en-2,6-diol, (E)-2,6-dimethyl-octa-2,7-dien-1,6-diol, and its (Z) isomer) and methoxy-2,5-dimethyl-3(2H)-furanone were possible contributors of the typical exotic odour. Moreover, hexadecanoic acid can be considered as a contributor of the grassy, heavy odour of cupuaçu. |
format |
article |
topic_facet |
F60 - Physiologie et biochimie végétale Q04 - Composition des produits alimentaires |
author |
Boulanger, Renaud Crouzet, Jean |
author_facet |
Boulanger, Renaud Crouzet, Jean |
author_sort |
Boulanger, Renaud |
title |
Free and bound flavour components of Amazonia fruits : 2. cupuaçu volatile compounds |
title_short |
Free and bound flavour components of Amazonia fruits : 2. cupuaçu volatile compounds |
title_full |
Free and bound flavour components of Amazonia fruits : 2. cupuaçu volatile compounds |
title_fullStr |
Free and bound flavour components of Amazonia fruits : 2. cupuaçu volatile compounds |
title_full_unstemmed |
Free and bound flavour components of Amazonia fruits : 2. cupuaçu volatile compounds |
title_sort |
free and bound flavour components of amazonia fruits : 2. cupuaçu volatile compounds |
url |
http://agritrop.cirad.fr/525614/ http://agritrop.cirad.fr/525614/1/ID525614.pdf |
work_keys_str_mv |
AT boulangerrenaud freeandboundflavourcomponentsofamazoniafruits2cupuacuvolatilecompounds AT crouzetjean freeandboundflavourcomponentsofamazoniafruits2cupuacuvolatilecompounds |
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1758020533819015168 |