Volatiles retention profile in bread prepared by the use of umbu pulp

For the identification of the compounds responsible for flavor, methods are necessary to initially isolate the volatiles from the large mass of the macronutrients of the food, with minimal change of the original composition of the flavor under study.
For the isolation and concentration of volatile compounds in food, several techniques are used, among them the dynamic headspace method, which has the advantage of dragging chemical compounds, including of low volatility.
In this work the objective was to verify the retention profile of volatile compounds present in the pulp of umbu and in the bread elaborated by the use of the umbu pulp.
The volatile extracts were analyzed in gas chromatograph coupled to flame ionization detector (GC-FID). In the identical analytical conditions, a greater number (56) of volatile compounds were detected in the extraction of volatile compounds from the bread made from the usage of umbu pulp than those (39) present in the pulp.
The ethyl butanoate, tetrachloroethane and 2-ethyl heptanoate compounds originally present in the umbu pulp were not found in bread made by using the pulp.

III International Symposium on Medicinal and Nutraceutical Plants and III Conference of National Institute of Science and Technology for Tropical Fruits

A.S. Fontes, M.T.S. Leite Neta, K.L. Santana, A.L.J. Leal, R.A.R. dos Santos, R.D.S. Santos, N. Narain

volatile compounds, bread, umbu, aroma, flavor

https://doi.org/10.17660/ActaHortic.2018.1198.47