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.