Analysis of volatile compounds of camu-camu (myrciaria dubia (hbk) mcvaugh) fruit isolated by different methods

Journal of Essential Oil Research

Volumn 19, Issue 6, 2007, Pages 527-533

  Quijano, Clara E ^a   Pino, Jorge A ^b  

^a UNIVERSIDAD DE LOS ANDES   (Colombia)

^b Instituto de Investigaciones para la Industria Alimenticia   (Cuba)

Author keywords

Extract volatiles; Fruit volatiles; Headspace volatiles; Limonene; Myrciaria dubia; Myrtaceae; pinene

Indexed keywords

DISTILLATION; HYDROCARBONS; SOLVENT EXTRACTION; VOLATILE ORGANIC COMPOUNDS;

EXTRACT VOLATILES; FRUIT VOLATILES; HEADSPACE SOLID-PHASE MICROEXTRACTION (HS-SPME); HEADSPACE VOLATILES; MYRCIARIA DUBIA;

FRUITS;

MYRCIARIA DUBIA; MYRTACEAE;

EID: 37049032834     PISSN: 10412905     EISSN: None     Source Type: Journal    
DOI: 10.1080/10412905.2007.9699323     Document Type: Article

References (16)

1. C.R. Clement and D.F. DaSilva, Amazonian small fruits with commercial potential. Fruit Varieties J., 48, 152-158 (1994).
2. R.B. Rodrigues, FI.C. De Menezes, L.M.C. Cabral, M. Dornier and M. Reynes, An Amazonian fruit with a high potential as a natural source of vitamin C: the camu-camu (Myrciaria dubia). Fruits, 56, 345-354 (2001).
3. M.R.B. Franco and T. Shibamoto, Volatile Composition of Some Brazilian Fruits: Umbu-caja (Spondias citherea), Camu-camu (Myrciaria dubia), Aracü a-boi (Eugenia stipitata), and Cupuacüu (Theobroma grandiflorum). J. Agric. Food Chem., 48, 1263-1265 (2000).
4. T.P. Wampler, Analysis of food volatiles using headspace-gas chromatographic techniques. In: Techniques for Analyzing Food Aroma. Edit. R. Marsili, Marcel Dekker Inc., New York, NY (1997).
5. A. Stephan, M. Bücking and F. Steinhart, Novel analytical tools for food flavours. Food Res. Intern., 33, 199-209 (2000).
6. A. Chaintreau, Simultaneous distillation-extraction: from birth to maturity - review. Flav. Fragr. J., 16, 136-148 (2001).
7. F. Drawert and A. Rapp, Gas-Chromatographische Untersuchung pflanzlicher Aromen. I. Anreicherung, Trennung, Identifizierung von flüchtigen Aromastoffen in Traubenmost und Wein. Chromatographia, 1, 446-457 (1968).
8. R. A. Flath and R. Forrey, Volatile components of papaya (Carica papaya L.). J. Agric. Food Chem., 25,103-109 (1977).
9. P. Majlat, Z. Erdos and J. Tacas, Calculation and application of retention indices in programmed temperature gas chromatography. J. Chromatogr., 91, 89-110 (1974).
10. W. Jennings and T. Shibamoto, Qualitative Analysis of Flavor and Fragrance Volatiles by Glass Capillary Gas Chromatography Academic Press, New York, NY (1980).
11. FW. MacLafferty and D.B. Staffer, TheWiley/NBS Registry of Mass Spectral Data. John Wiley & Sons, New York, NY (1989).
12. R.P. Adams, Identification of Essential Oil Components by Gas Chromatography/Quadrupole Mass Spectroscopy. Allured Publishing Co., Carol Stream, IL (2001).
13. P. Winterhalter and G. Skouromounis, Glycoconjugatedaroma compounds: occurrence, role and biotechnological transformation. In: Advance in biochemical engineering/biotechnology. Special volume 55. Biotechnology, Edit., R. Berger, Springer Verlag, Berlin (1997).
14. A. Buettner and P Schieberle, Evaluation of aroma differences between hand-squeezed juices from Valencia late and Navel oranges by quantitation of key odorants and flavor reconstitution experiments. J. Agric. Food Chem,. 49, 2387-94 (2001).
15. J.F. Tatum, S. Nagy and R. Berry, Degradation products formed in canned single strength orange juice during storage. J. Food Sci., 40, 707-709 (1975).
16. K. Engel and R. Tressl, Studies on the volatile components of two mango vartieties. J. Agric. Food Chem., 31, 796-801 (1983).