Volatile and Semi-volatile Composition of the Ripe Brazilian Couroupita guianensis Fruit

Title:Volatile and Semi-volatile Composition of the Ripe Brazilian Couroupita guianensis Fruit

Volume: 4 Issue: 4

Author(s): Maithe C. de Araujo, Maria C. de Oliveira Pinheiro, Iara E. A.-Z. Teixeira, Liza G. Riachi, Cristiane B. Rocha, Carlos A. B. De Maria and Ricardo F. A. Moreira

Affiliation:

Keywords: Couroupita guianensis fruit, exotic tree, gas chromatography methods, odor-active compounds, semi-volatile compounds, volatile compounds.

Abstract: This study was conducted in order to characterize the volatile and semi-volatile compounds profile of ripe Couroupita guianensis fruits from Brazil, using a solid-phase extraction technique and gas chromatography methods. Fifty compounds were detected in the samples. Linalool, benzyl alcohol, terpineol, hexadecanoic acid and the cis- and trans-furan linalool oxides were considered the most abundant compounds of the total aqueous extract fraction, where linalool and its oxides, terpineol, benzoic acid and 7-methoxy-coumarin were identified as pleasant odor-active compounds and benzothiazole as an off-flavor compound. Linalool appeared to be the most important odorant of this fraction, since its odor activity value was 730. Linalool, 2-ethylhexanol and limonene were the major compounds found in the headspace fraction, where limonene, 1-octen-3-ol and linalool were classified as odor-active compounds. The negative contribution of the fatty acids group to the overall aroma of the ripe fruit could be significant.

Cite this article as:

C. de Araujo Maithe, C. de Oliveira Pinheiro Maria, A.-Z. Teixeira Iara E., G. Riachi Liza, B. Rocha Cristiane, De Maria Carlos A. B. and F. A. Moreira Ricardo, Volatile and Semi-volatile Composition of the Ripe Brazilian Couroupita guianensis Fruit, The Natural Products Journal 2014; 4 (4) . https://dx.doi.org/10.2174/2210315505666141215215931