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Free, glycosidically bound, and phosphate bound flavor constituents of badea ( Passiflora quadrangularis ) fruit pulp
Author(s) -
Osorio Coralia,
Duque Carmenza,
Suárez Margoth,
Eder Salamanca Luis,
Urueña Fernando
Publication year - 2002
Publication title -
journal of separation science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.72
H-Index - 102
eISSN - 1615-9314
pISSN - 1615-9306
DOI - 10.1002/1615-9314(20020201)25:3<147::aid-jssc147>3.0.co;2-g
Subject(s) - chemistry , aroma , pulp (tooth) , benzoic acid , hydrolysis , flavor , phosphate , maltol , glycoside , organic chemistry , benzyl alcohol , chromatography , food science , catalysis , medicine , pathology
Free volatiles, glycosidically bound, and phosphate bound volatile compounds from badea fruit pulp were identified by capillary GC and capillary GC‐MS analyses. Free volatile extract was characterized as a mixture of 57 components with (5 E )‐2,6‐dimethyl‐5,7‐octadiene‐2,3‐diol, (2 E )‐2,6‐dimethyl‐2,5‐heptadienoic acid, benzoic acid, furaneol, benzyl alcohol, 2,6‐dimethyl‐5‐hepten‐1‐ol, dimethylheptadienoic acid, and 2,6‐dimethylheptenol, as major components. Three of those: ( E )‐2‐pentenol, 2,6‐dimethyl‐5‐hepten‐1‐ol, and (2 E )‐2,6‐dimethyl‐2,5‐heptadienoic acid, displayed a strong resemblance to the aroma of the fresh fruit. Volatile compounds released by enzymatic hydrolysis of glycosidic and phosphate extracts were all present in the aroma of the fruit pulp. This fact strongly suggests an active role of glycosides and phosphates in the generation of fruit aroma. Furthermore, the new monoterpenoids trans ‐4‐hydroxylinalool 3,6‐oxide and cis ‐4‐hydroxylinalool 3,6‐oxide were characterized as major transformation products of (5 E )‐2,6‐dimethyl‐5,7‐octadiene‐2,3‐diol under acidic conditions.