Chemical and aroma determination of the pulp and seeds of murici (Byrsonima crassifolia L.)

Detalhes bibliográficos
Autor(a) principal: Rezende,Claudia M.
Data de Publicação: 2003
Outros Autores: Fraga,Sandra R. G.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Journal of the Brazilian Chemical Society (Online)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-50532003000300014
Resumo: Murici (Byrsonima crassifolia L., Malpighiaceae), a small, tropical fruit, very popular in Brazil, has a strong fruity, rancid cheese aroma. High resolution gas chromatography-olfactometry-mass spectrometry and aroma extract dilution analysis identified the most potent substances in its aroma as ethyl butanoate (fruity, sweet), ethyl hexanoate (fruity), 1-octen-3-ol (mushroom like), butyric acid (rancid, cheese), hexanoic acid (pungent, cheese) and phenylethyl alcohol (floral). Its pulp is mainly composed of ethyl, methyl and phenylethyl esters and by carboxylic acids, terpenoids, delta-lactones and some sulfur compounds. Seed analysis also showed a buttery and oily cheese aroma and GC-MS revealed linoleic, oleic, stearic and palmitic acids as foremost components, while the aroma was associated to the butyric and hexanoic acids present in minor amounts.
id SBQ-2_491f2f8f9c109f9f7267402ed96582f5
oai_identifier_str oai:scielo:S0103-50532003000300014
network_acronym_str SBQ-2
network_name_str Journal of the Brazilian Chemical Society (Online)
repository_id_str
spelling Chemical and aroma determination of the pulp and seeds of murici (Byrsonima crassifolia L.)Byrsonima crassifolia L.Malpighiaceaemuricivolatile compoundsgas chromatography-olfactometry-mass spectrometryaroma extract dilution analysisseed compositionMurici (Byrsonima crassifolia L., Malpighiaceae), a small, tropical fruit, very popular in Brazil, has a strong fruity, rancid cheese aroma. High resolution gas chromatography-olfactometry-mass spectrometry and aroma extract dilution analysis identified the most potent substances in its aroma as ethyl butanoate (fruity, sweet), ethyl hexanoate (fruity), 1-octen-3-ol (mushroom like), butyric acid (rancid, cheese), hexanoic acid (pungent, cheese) and phenylethyl alcohol (floral). Its pulp is mainly composed of ethyl, methyl and phenylethyl esters and by carboxylic acids, terpenoids, delta-lactones and some sulfur compounds. Seed analysis also showed a buttery and oily cheese aroma and GC-MS revealed linoleic, oleic, stearic and palmitic acids as foremost components, while the aroma was associated to the butyric and hexanoic acids present in minor amounts.Sociedade Brasileira de Química2003-05-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-50532003000300014Journal of the Brazilian Chemical Society v.14 n.3 2003reponame:Journal of the Brazilian Chemical Society (Online)instname:Sociedade Brasileira de Química (SBQ)instacron:SBQ10.1590/S0103-50532003000300014info:eu-repo/semantics/openAccessRezende,Claudia M.Fraga,Sandra R. G.eng2003-06-16T00:00:00Zoai:scielo:S0103-50532003000300014Revistahttp://jbcs.sbq.org.brONGhttps://old.scielo.br/oai/scielo-oai.php||office@jbcs.sbq.org.br1678-47900103-5053opendoar:2003-06-16T00:00Journal of the Brazilian Chemical Society (Online) - Sociedade Brasileira de Química (SBQ)false
dc.title.none.fl_str_mv Chemical and aroma determination of the pulp and seeds of murici (Byrsonima crassifolia L.)
title Chemical and aroma determination of the pulp and seeds of murici (Byrsonima crassifolia L.)
spellingShingle Chemical and aroma determination of the pulp and seeds of murici (Byrsonima crassifolia L.)
Rezende,Claudia M.
Byrsonima crassifolia L.
Malpighiaceae
murici
volatile compounds
gas chromatography-olfactometry-mass spectrometry
aroma extract dilution analysis
seed composition
title_short Chemical and aroma determination of the pulp and seeds of murici (Byrsonima crassifolia L.)
title_full Chemical and aroma determination of the pulp and seeds of murici (Byrsonima crassifolia L.)
title_fullStr Chemical and aroma determination of the pulp and seeds of murici (Byrsonima crassifolia L.)
title_full_unstemmed Chemical and aroma determination of the pulp and seeds of murici (Byrsonima crassifolia L.)
title_sort Chemical and aroma determination of the pulp and seeds of murici (Byrsonima crassifolia L.)
author Rezende,Claudia M.
author_facet Rezende,Claudia M.
Fraga,Sandra R. G.
author_role author
author2 Fraga,Sandra R. G.
author2_role author
dc.contributor.author.fl_str_mv Rezende,Claudia M.
Fraga,Sandra R. G.
dc.subject.por.fl_str_mv Byrsonima crassifolia L.
Malpighiaceae
murici
volatile compounds
gas chromatography-olfactometry-mass spectrometry
aroma extract dilution analysis
seed composition
topic Byrsonima crassifolia L.
Malpighiaceae
murici
volatile compounds
gas chromatography-olfactometry-mass spectrometry
aroma extract dilution analysis
seed composition
description Murici (Byrsonima crassifolia L., Malpighiaceae), a small, tropical fruit, very popular in Brazil, has a strong fruity, rancid cheese aroma. High resolution gas chromatography-olfactometry-mass spectrometry and aroma extract dilution analysis identified the most potent substances in its aroma as ethyl butanoate (fruity, sweet), ethyl hexanoate (fruity), 1-octen-3-ol (mushroom like), butyric acid (rancid, cheese), hexanoic acid (pungent, cheese) and phenylethyl alcohol (floral). Its pulp is mainly composed of ethyl, methyl and phenylethyl esters and by carboxylic acids, terpenoids, delta-lactones and some sulfur compounds. Seed analysis also showed a buttery and oily cheese aroma and GC-MS revealed linoleic, oleic, stearic and palmitic acids as foremost components, while the aroma was associated to the butyric and hexanoic acids present in minor amounts.
publishDate 2003
dc.date.none.fl_str_mv 2003-05-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-50532003000300014
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-50532003000300014
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/S0103-50532003000300014
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Química
publisher.none.fl_str_mv Sociedade Brasileira de Química
dc.source.none.fl_str_mv Journal of the Brazilian Chemical Society v.14 n.3 2003
reponame:Journal of the Brazilian Chemical Society (Online)
instname:Sociedade Brasileira de Química (SBQ)
instacron:SBQ
instname_str Sociedade Brasileira de Química (SBQ)
instacron_str SBQ
institution SBQ
reponame_str Journal of the Brazilian Chemical Society (Online)
collection Journal of the Brazilian Chemical Society (Online)
repository.name.fl_str_mv Journal of the Brazilian Chemical Society (Online) - Sociedade Brasileira de Química (SBQ)
repository.mail.fl_str_mv ||office@jbcs.sbq.org.br
_version_ 1750318165316861952

Registros relacionados