Volatile components of mangaba fruit (Hancornia speciosa Gomes) at three stages of maturity

Food Chemistry

Volumn 95, Issue 4, 2006, Pages 606-610

  Sampaio, Taís Santos ^a   Nogueira, Paulo Cesar L ^a  

^a FEDERAL UNIVERSITY OF SERGIPE   (Brazil)

Author keywords

Apocynaceae; Hancornia speciosa Gomes; Mangaba; Volatile compounds

Indexed keywords

1 OCTEN 3 OL; 2 METHYLPROPYLACETATE; 2,4,5 TRIMETHYL 1,3 DIOXOLANE; 3 HEXEN 1 YLACETATE; 3 HEXENOL; 3 METHYL 1 BUTANYLACETATE; 3 METHYL 3 BUTEN 1 OL; 3 METHYL 3 BUTEN 1 YLACETATE; ACETOIN; CHEMICAL COMPOUND; ETHYL PROPANOATE; FURFURAL; GERANIOL; HEXANOL; ISOPENTYL ALCOHOL; LINALOOL; LINALOOL OXIDE; LINOLOOL OXIDE; N HEXYLACETATE; OCTADECANOL; PALMITALDEHYDE; PHENETHYL ALCOHOL; PROPYL ACETATE; TERPINEOL; UNCLASSIFIED DRUG; VOLATILE AGENT;

ARTICLE; DISTILLATION; FRUIT; FRUIT DEVELOPMENT; GAS CHROMATOGRAPHY; HANCORNIA SPECIOSA; MASS SPECTROMETRY; MATURITY;

APOCYNACEAE; HANCORNIA SPECIOSA;

EID: 26444571260     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2005.01.038     Document Type: Article

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