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Ciências Agrárias
Publicado: 2016-07-15

Volatile compounds identified in Barbados Cherry ‘BRS-366 Jaburú’

Federal University of Mato Grosso - Campus Sinop, Brazil
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Y. M. Garcia

Institute of Health Sciences, Animal Physiology
Aroma Gas chromatography-mass spectrometry Headspace Malpighia emarginata solid phase microextraction method

Resumo

In foods, the flavor and aroma are very important attributes, thus the main objective of this study was to identify the volatile compounds (VC) of the "BRS-366 Jaburú" acerola variety, for which we used the solid phase microextraction method (SPE). The separation and identification of volatile compounds was made using gas chromatography-mass spectrometry (GC-MS). Three fibers were evaluated, Polydimethylsiloxane / Divinylbenzene (PDMS / DVB), 65 micrometres Divinylbenzene / Carboxen / Polydimethylsiloxane (DVB / CAR / PDMS) 50/30 m and polyacrylate (PA) 85 uM to compare the extraction of its components. Thirty-three volatile compounds were identified and classified into eight chemical classes: carboxylic acids, alcohols, aldehydes, ketones, esters, hydrocarbons, phenylpropanoids and terpenoids. The peak areas of each of the extracted compounds were expressed as percentages to indicate the relative concentration of each, of which ethyl acetate is distinguished by being responsible for the fruity aroma notes. Thus, the fiber PDMS / DVB was the best as it enabled to extract a greater amount of volatile compounds

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Como Citar

Garcia, Y. M., Guedes, M. N. S., Rufini, J. C. M., Souza, A. G., Augusti, R., & Melo, J. O. F. (2016). Volatile compounds identified in Barbados Cherry ‘BRS-366 Jaburú’. Scientific Electronic Archives, 9(3), 67–73. https://doi.org/10.36560/932016352