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Identification of volatile components of caja fruit ( Spondias lutea L.) and chiral analysis of 3‐hydroxy aliphatic esters
Author(s) -
Allegrone Gianna,
Barbeni Massimo
Publication year - 1992
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.2730070609
Subject(s) - chemistry , chromatography , steam distillation , derivatization , silica gel , gas chromatography , enantiomer , ethyl acetate , diethyl ether , organic chemistry , essential oil , high performance liquid chromatography
The volatile components of caja fruit ( Spondias lutea L.) were characterized using two different methods of isolation: (a) steam distillation followed by extraction with dichloromethane; (b) direct extraction of caja pulp with diethyl ether. Fractionation of the flavour concentrates on silica gel was accomplished. The extracts were analysed by dual capillary gas chromatography and combined capillary GC‐MS. About 100 flavour compounds were identified for the first time as Spondias lutea volatiles. Among them butanoic acid, ethyl 3‐hydroxyhexanoate, butanol, ethyl 3‐hydroxybutanoate, butyl butanoate and butyl 3‐hydroxybutanoate were the most abundant constituents. The chiral distribution of the main 3‐hydroxy aliphatic esters was evaluated by derivatization with ( S )‐tetrahydro‐5‐oxo‐2‐furancarbonyl chloride (TOF). GC separation on an achiral DB‐1 column afforded good resolution of the diastereoisomers and indicated an enantiomeric excess of the ( R )‐isomers.