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Changes in volatile compounds of fermented cereza agria [ Phyllanthus acidus (L.) Skeels] fruit
Author(s) -
Quijano Clara Elizabeth,
Linares David,
Pino Jorge A.
Publication year - 2007
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.1810
Subject(s) - phyllanthus , fermentation , chemistry , food science , traditional medicine , botany , biology , medicine
Volatile compounds were isolated from cereza agria [ Phyllanthus acidus (L.) Skeels] fruits fermented for 1, 3 and 6 months. The volatile extracts were analysed by capillary GC–FID and GC–MS. Among the 46 compounds identified, many showed quantitative differences amongst the three fermentation samples. Acids and alcohols dominated the volatiles profile in these samples; acids particularly characterized the quantitative profile of the volatile compounds at 6 months fermentation. Other significant changes were in the sesquiterpenes, with increments of δ ‐cadinene and α ‐cadinene after 3 months of fermentation, and α ‐cadinol and t ‐muurolol after 6 months of fermentation. Copyright © 2007 John Wiley & Sons, Ltd.