Volatile compounds identified in Barbados Cherry ‘BRS-366 Jaburú’

Y. M. Garcia, M. N. S. Guedes, J. C. M. Rufini, A. G. Souza, R. Augusti, J. O. F. Melo

Resumo


In foods, the flavor and aroma are very important attributes, thus the main objective of this study was to identify the volatile compounds (VC) of the "BRS-366 Jaburú" acerola variety, for which we used the solid phase microextraction method (SPE). The separation and identification of volatile compounds was made using gas chromatography-mass spectrometry (GC-MS). Three fibers were evaluated, Polydimethylsiloxane / Divinylbenzene (PDMS / DVB), 65 micrometres Divinylbenzene / Carboxen / Polydimethylsiloxane (DVB / CAR / PDMS) 50/30 m and polyacrylate (PA) 85 uM to compare the extraction of its components. Thirty-three volatile compounds were identified and classified into eight chemical classes: carboxylic acids, alcohols, aldehydes, ketones, esters, hydrocarbons, phenylpropanoids and terpenoids. The peak areas of each of the extracted compounds were expressed as percentages to indicate the relative concentration of each, of which ethyl acetate is distinguished by being responsible for the fruity aroma notes. Thus, the fiber PDMS / DVB was the best as it enabled to extract a greater amount of volatile compounds

Palavras-chave


Aroma, Gas chromatography-mass spectrometry, Headspace, Malpighia emarginata, solid phase microextraction method

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Referências


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