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Volatile constituents from headspace and aqueous solution of genipap ( Genipa americana ) fruit isolated by the solid‐phase extraction method
Author(s) -
Pinto Alice B.,
Guedes Clarissa M.,
Moreira Ricardo F. A.,
Maria Carlos A. B. De
Publication year - 2006
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.1623
Subject(s) - chemistry , aroma , chromatography , extraction (chemistry) , ethyl hexanoate , hexanoic acid , flame ionization detector , solid phase extraction , vanillin , gas chromatography , solid phase microextraction , flavour , maltol , organoleptic , gas chromatography–mass spectrometry , mass spectrometry , food science , organic chemistry
Volatiles of genipap fruit were isolated by both headspace and liquid‐phase adsorptive chromatography and analysed by means of gas chromatography–flame ionization detection (GC–FID), GC–mass spectrometry (GC–MS) and GC–olfactometry (GC–O)/aroma extract dilution analysis (AEDA). A total of 52 volatiles were identified; among these, 32 were reported as genipap constituents for the first time. Thirty‐seven volatiles were positively identified in genipap fruit aroma. Low‐boiling esters predominated in the headspace fraction. Based on GC–O/AEDA, hexanoic, 2‐ and 3‐methylbutanoic acids and the corresponding methylbutanoic esters were the most potent odorants in both fractions. Thus they might be related to the first odour impression of the fruit. Odorants with lower odour potencies, such as methyl hexanoate, methyl and ethyl octanoate and acetic and 2‐methylpropanoic acids could have some additional effect on the fruit aroma. Vanillin, which was identified for the first time in this fruit, might also contribute to the overall genipap flavour. Copyright © 2006 John Wiley & Sons, Ltd.