Volatile constituents of exotic fruits from Brazil

被引：105

作者：

Bicas, Juliano Lemos ^{[1
]}

Molina, Gustavo ^{[2
]}

Dionisio, Ana Paula ^{[3
]}

Cavalcante Barros, Francisco Fabio ^{[2
]}

Wagner, Roger ^{[4
]}

Marostica, Mario Roberto, Jr. ^{[5
]}

Pastore, Glaucia Maria ^{[2
]}

机构：

[1] Univ Sao Joao Del Rei, BR-36420000 Ouro Branco, MG, Brazil

[2] Univ Estadual Campinas, Dept Food Sci, BR-13083862 Campinas, SP, Brazil

[3] Embrapa Agroind Trop CNPAT, BR-60511110 Fortaleza, CE, Brazil

[4] Univ Santa Maria, Dept Food Sci & Technol, BR-97105900 Santa Maria, RS, Brazil

[5] Univ Estadual Campinas, Dept Food & Nutr, BR-13083862 Campinas, SP, Brazil

来源：

FOOD RESEARCH INTERNATIONAL | 2011年 / 44卷 / 07期

关键词：

Aroma; Flavor; Tropical fruit; Volatile compounds; SOLID-PHASE MICROEXTRACTION; CHROMATOGRAPHY MASS-SPECTROMETRY; ARTOCARPUS-HETEROPHYLLUS L; MALPIGHIA-PUNICIFOLIA L; EUGENIA-UNIFLORA; CHEMICAL-COMPOSITION; ESSENTIAL OIL; GLABRA L; FLAVOR COMPOUNDS; AROMA COMPOUNDS;

D O I：

10.1016/j.foodres.2011.01.012

中图分类号：

TS2 [食品工业];

学科分类号：

100403 [营养与食品卫生学];

摘要：

Flavor is one of the main attributes of foods and is given by a combination of volatile molecules present in the matrix. This paper reviews the general characteristics and uses and focuses on the volatile composition of selected Brazilian exotic fruits: Brazilian cherry (Eugenia uniflora), acerola (Malpighia glabra L, Malpighia punicifolia L., Malpighia emarginata DC.), jackfruit (Artocarpus heterophyllus), starfruit (Averrhoa carambola) and fruits from the genera Annona (cherimoya, soursop, sugar apple etc.) and fruits from the genera Spondias (S. purpurea, S. mombin and S. tuberosa). This is information important for flavor industry, which use different aroma compounds for the formulation of fragrances and flavorings to be used in foods, cosmetics and perfumes. (C) 2011 Elsevier Ltd. All rights reserved.

引用

页码：1843 / 1855

页数：13

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