Aroma impact substances on commercial Brazilian mangoes by HRGC-O-AEDA-MS;Principais substâncias responsáveis pelo aroma de mangas comerciais brasileiras identificadas por cromatografia gasosa de alta resolução/olfatometria/ espectrometria de massas

Quimica Nova

Volumn 22, Issue 1, 1999, Pages 31-36

  Lopes, Diogénes C ^a   Fraga, Sandra Regina ^a   Rezende, Claudia M ^a  

^a Centro de Tecnologia   (Brazil)

Author keywords

Aroma extract dilution analysis; Brazilian mangoes; Impact aroma compounds

Indexed keywords

EID: 0012700840     PISSN: 01004042     EISSN: None     Source Type: Journal    
DOI: 10.1590/s0100-40421999000100007     Document Type: Article

References (30)

1. Carraro, A. F.; Cunha, M. M.; Manual de Exportação de Frutas. MARA/ SDR-FRUPEX/ IICA; Brasília, 1994.
2. Carraro, A. F.; Cunha, M. M.; Brazilian Fruits: An Illustrative Guide for Importers. MARA/ SDR-FRUPEX/ IICA; Brasília, 1994.
3. Gomes, P.; Fruticultura Brasileira. Nobel; São Paulo, 1978.
4. Angelini, P.; Bandyopadhyay, C.; Rao, B. Y. K.; Gholap, A. S.; Bazinet, M. L.; 33rd Annu. Meet. Inst. Food Technol 1973, Paper 366.
5. Hunter, G. L. K.; Bucek, W. A. ; Radford, T.; J. Food Sci. 1974, 39, 900.
6. Mac Leod, A. J.; Troconis, N. G.; Phytochemistry 1982, 21, 2523.
7. Bautista, J. G., III; Balagot, A. H. ; Meinbam, E. J.; J. Food Sci. Technol. 1982, 61, 102.
8. Engel, K. H ; Tressl, R.; J. Agric. Food Chem. 1983, 31, 796.
9. Mac Leod, A. J. ; Snyder, C. H.; J. Agric. Food Chem. 1985, 33, 380.
10. Bartley, J. P.; Schwede, A.; J. Food Sci. 1987, 52, 353.
11. Pino, J.; Rosado, A.; Sanchez, R.; Nahrung 1989, 33, 709.
12. Likens, S. T.; Nikerson, G. B.; Proc. Am. Soc. Brew. Chem. 1964, 5.
13. Mac Leod, A. J.; Cave, S. J.; J. Sci. Food Agric. 1975, 26, 351.
14. Schultz, T. H.; Flath, R. A.; Mon, T. R.; Eggling, S. B. ; Teranish, R.; J. Agric. Food Chem. 1977, 25, 446.
15. Mac Leod, A. J.; Mac Leod, G. ; Snyder, C. H.; Phytochemistry 1988, 27, 2189.
16. Wilson, C. W., III; Shaw, P. E. ; Knight, R. J., Jr.; J. Agric. Food Chem. 1990, 38, 1556.
17. Acree, T. E.; Barnard, J.; Cunningham, D. G.; In Analysis of Volatiles, de Gruyter, Ed.; Nova Iorque, 1984, p. 251-267.
18. Ullrich, F.; Grosch, W.; Z. Lebensm. Unters. Forsch. 1987, 184, 277.
19. Grosch, W.; Trens Food Sci. Technol. 1993, 4, 68.
20. Schieberle, P.; Recent Developments in Methods for Analysis of Volatile Flavor compouds and their precursors. In Characterization of food: emerging methods. Goankar, A., Ed.; Elsevier; Amsterdam, 1995, p. 403-431.
21. Kerscher, R.; Grosch, W.; Z. Lebensm. Unters. Forsch. A. 1997, 204, 3.
22. Sakho, D.; Chassagne, D.; Crouzet, J.; J. Agric. Food Chem. 1997, 45, 883.
23. Pyssalo, T.; Honkanen, E.; Hirki, T.; J. Agric. Food Chem. 1979, 27, 19.
24. Pickenhagen, W.; Velluz, A.; Passerat, J.-P. ; Ohloff, G.; J. Sci. Food Agric. 1981, 32, 1132.
25. Maggio, A.; Milana, M. R.; Denaro, M.; Feliciani, R.; Gramiccioni, L.; J. High Resol. Chromator. 1991, 14, 618.
26. Rossiter, K. J.; Chem. Rev. 1996, 96, 3201
27. Boelens, M. H.; Boelens, H. ; Gemert, L. J.; Perfume and Flavorist 1993, 18, 2.
28. Koppenhoefer, B.; Behnisch, R.; Epperlein, U.; Holzschuh, H.; Bernheuther, A.; Piras, P.; Roussel, C.; Perfume and Flavorist 1994, 19, 1.
29. Grosch, W.; Fl. Fragr. J. 1994, 9, 147.
30. Adams, R. P.; Identification of Essential Oil Components by Gas Chromatography/ Mass Spectrometry. Allured Publishing. Co., Carol Stream, 1995.