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Free and bound flavour components of amazonian fruits. 1: Bacuri
Author(s) -
Boulanger R.,
Chassagne D.,
Crouzet J.
Publication year - 1999
Publication title -
flavour and fragrance journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.393
H-Index - 70
eISSN - 1099-1026
pISSN - 0882-5734
DOI - 10.1002/(sici)1099-1026(199909/10)14:5<303::aid-ffj834>3.0.co;2-c
Subject(s) - chemistry , amazonian , flavour , botany , food science , ecology , amazon rainforest , biology
The free and bound flavour components of bacuri fruits were analysed by capillary GC and GC–MS following XAD‐2 separation. Seventy‐five components were identified in the free volatile fraction; the most abundant were terpene alcohols, among them, linalol and related compounds, linalol furanoxides and pyranoxides, hotrienol and several dimethyl‐octadiendiols. Abundant amounts of 4‐methoxy‐2,5‐dimethyl‐3(2H)‐furanone were also found. Seven glucosides and three rutinosides were identified by GC–MS of their TFA derivatives for EI–MS and NCI–MS, in agreement with quantitative data obtained for enzymatically released aglycones and saccharidic moieties structure; the most important glycosides were benzyl, 2‐phenylethyl, ( E )‐linalol furanoxide and (S)‐linalol glucosides and benzyl, 2‐phenylethyl, and (S)‐linalol rutinosides. Glycosides possessing ‘unusual’ saccharidic moieties remained unidentified. Copyright © 1999 John Wiley & Sons, Ltd.