Articles
VOLATILE COMPOUNDS IN CAJA-UMBU (SPONDIAS SP.) FRUITS
Article number
864_67
Pages
499 – 507
Language
English
Abstract
The caja-umbu fruit belong to the genus Spondias and are considered to be a natural hybrid between cajá (Spondias mombim L.) and umbu (Spondias tuberosa) fruits.
The fruits of caja-umbu (Spondias sp.) are native to the northeastern region of Brazil, and these are very much appreciated due to their refreshing aroma and sour flavor.
Very little work has been done on the volatile aroma composition of these fruits and no work is yet reported on the identification of volatiles captured through the Purge & Trap technique.
It was therefore the objective of this work to identify volatile compounds present in the pulp of caja-umbu fruits wherein volatiles a captured by two different techniques Purge and Trap (P&T) and Simultaneous distillation and extraction technique, using Likens & Nickersons apparatus (L&N). The volatiles in the pulp of caja-umbu fruits when captured through P&T technique revealed the presence of 70 components while a large number (152) of compounds were identified in the extract obtained by L&N. The major difference in two extracts was that the aldehydes represented a large area in the P&T capture of volatiles while this area was very small in L&N extract.
One important fact was that very high concentration of terpenic compounds (23.14%) was detected in P&T capture while 10.52% of area pertained to this class in L&N extract.
In the volatile profiles from the injection of the extracts obtained from the two techniques some notable changes were observed such as a very high concentration of 2-methyl butanal, 2-hexanol, β-caryophyllene, 2-ethyl furan, ethyl butyrate, o-xylene, β-cis-ocimene in the capture by P&T technique.
The fruits of caja-umbu (Spondias sp.) are native to the northeastern region of Brazil, and these are very much appreciated due to their refreshing aroma and sour flavor.
Very little work has been done on the volatile aroma composition of these fruits and no work is yet reported on the identification of volatiles captured through the Purge & Trap technique.
It was therefore the objective of this work to identify volatile compounds present in the pulp of caja-umbu fruits wherein volatiles a captured by two different techniques Purge and Trap (P&T) and Simultaneous distillation and extraction technique, using Likens & Nickersons apparatus (L&N). The volatiles in the pulp of caja-umbu fruits when captured through P&T technique revealed the presence of 70 components while a large number (152) of compounds were identified in the extract obtained by L&N. The major difference in two extracts was that the aldehydes represented a large area in the P&T capture of volatiles while this area was very small in L&N extract.
One important fact was that very high concentration of terpenic compounds (23.14%) was detected in P&T capture while 10.52% of area pertained to this class in L&N extract.
In the volatile profiles from the injection of the extracts obtained from the two techniques some notable changes were observed such as a very high concentration of 2-methyl butanal, 2-hexanol, β-caryophyllene, 2-ethyl furan, ethyl butyrate, o-xylene, β-cis-ocimene in the capture by P&T technique.
Authors
M. de Sousa Galvão, N. Narain, M. Suely Madruga
Keywords
flavor, aroma, gas chromatography, simultaneous distillation, purge and trap
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