Volatile flavor constituents of acerola (Malpighia emarginata DC.) fruit.
Volatile components were isolated from acerola fruit by simultaneous steam distillation-solvent extraction according to the Likens-Nickerson method and analyzed by GC and GC-MS methods. One hundred fifty constituents were identified in the aroma concentrate, from which furfural, hexadecanoic acid, 3-methyl-3-butenol, and limonene were found to be the major constituents. The amounts of esters, 3-methyl-3-butenol, and their various esters were thought to contribute to the unique flavor of the acerola fruit.
Pino
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JA
Food Industry Research Institute, Carretera del Guatao km 3 1/2, C. Habana 19200, Cuba.
Marbot
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D002849:Chromatography, Gas; D003462:Cuba; D053138:Cyclohexenes; D005421:Flavoring Agents / Q000032:analysis* / Q000737:chemistry; D005638:Fruit / Q000737:chemistry*; D005662:Furaldehyde / Q000032:analysis / Q000737:chemistry; D008401:Gas Chromatography-Mass Spectrometry; D000077222:Limonene; D009812:Odorants; D027824:Rosaceae / Q000737:chemistry*; D013729:Terpenes / Q000032:analysis / Q000737:chemistry; D014329:Tropical Climate
D053138:Cyclohexenes; D005421:Flavoring Agents; D013729:Terpenes; D000077222:Limonene; D005662:Furaldehyde