FREE AND GLYCOSIDICALLY BOUND AROMA COMPOUNDS IN HOG PLUM (SPONDIAS-MOMBINS L)

Free and glycosidically bound volatiles from tropical fruit Spondias mombins were characterized. Isolation and separation of components were accomplished by adsorption on a nonionic resin Amberlite XAD-2 by column chromatography and elution by various selective solvents. Aglycons from the glycosidically bound fraction were released by enzymatic hydrolysis with almond beta-glycosidase. Volatile components from both free and glycosidically bound fractions were analyzed by gas chromatography (GC), and gas chromatography-mass spectrometry (GC-MS). Retention indices and concentrations were calculated by using a basic program. Tridecane was used as internal standard. Totals of 46 and 28 volatiles were reported in the free and glycosidically bound fractions, respectively. Sensory evaluation (olfactory) of the individual chemical components of free and glycosidically bound fractions was accomplished by sniffing the eluate at the end of a GC sniff port. Correlations of the GC-MS analysis with the sensory data revealed the character flavor compound as isobutyl 3-hydroxybutanoate.