Volatile composition of some Brazilian fruits:: Umbu-caja (Spondias citherea), camu-camu (Myrciaria dubia), arapa-boi (Eugenia stipitata), and cupuacu (Theobroma grandiflorum)

Twenty-one volatile compounds, were identified for the first time by CC-MS in umbu-caja and in camu-camu, plus 30 volatile compounds were identified in araca-boi samples. Terpenic compounds predominated among the volatile compounds in these fruit samples, with the major compounds being identified as cis-beta-ocimene and caryophyllene in the northeastern fruit; alpha-pinene and d-limonene were the most abundant volatile compounds in the headspace of the Amazonian fruit camu-camu. Sesquiterpenes were the most abundant compounds in the araca-boi sample, with germacrene D presenting a higher relative percentage. The chemical class of esters predominated in the cupuacu sample. Ethyl butyrate and hexanoate were the major compounds in the headspace of this Amazonian fruit.