FLAVOR STUDIES ON SOME AMAZONIAN FRUITS. 2. FREE AND BOUND VOLATILES OF ARAZA {Eugenia stipitata Mac Vaugh) PULP FRUIT

摘要

The Araza (Eugenia stipitata), a relative of the guava family, is a large, bright yellow fruit with a sour, acidic flavor. The volatile constituents of the Araza fruit pulp were obtained by headspace-solid phase microextraction (HS-SPME) and liquid-liquid extraction and subsequently analyzed by HRGC and HRGC-MS. Of the 66 components that were identified in total, the most abundant were n-hexanol, methyl 3-methythiopropanoate, ethyl hexanoate and ethyl butanoate. Glycosidically bound aroma components were identified by capillary GC and capillary GC-MS after isolation of the glycosidic fraction, obtained by Amberlite XAD-2 adsorption and methanol elution followed by hydrolysis with a commercial pectinase. In total 19 aroma aglycones were identified, consisting mainly of aromatic compounds and aliphatic acids.