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Volatile constituents of genipap ( Genipa americana L.) fruit from Cuba
Author(s) -
Pino Jorge,
Marbot Rolando,
Vazquez Carlos
Publication year - 2005
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/ffj.1491
Subject(s) - chemistry , aroma , flavor , steam distillation , linalool , limonene , distillation , organic chemistry , carboxylic acid , ionone , chromatography , food science , essential oil
Volatile constituents were isolated from genipap ( Genipa americana L.) fruit by simultaneous steam distillation–solvent extraction according to Likens–Nickerson. Compounds were identified by capillary GC‐MS. Ninety‐eight compounds were identified in the aroma concentrate, of which hexadecanoic acid, octadecanoic acid, tetradecanoic acid, linalool and limonene were found to be the major constituents. Carboxylic acids, with their acidic and harsh notes, should play an important role in the flavor of the fruit. Copyright © 2005 John Wiley & Sons, Ltd.