Chemical and aroma determination of the pulp and seeds of murici (Byrsonima crassifolia L.)

Journal of the Brazilian Chemical Society

Claudia M. Rezende¹  Sandra R. G. Fraga¹ 

[1] ,Universidade Federal do Rio de Janeiro Instituto de Química Centro de TecnologiaRio de Janeiro RJ ,Brazil

关键词: Byrsonima crassifolia L.;    Malpighiaceae;    murici;    volatile compounds;    gas chromatography-olfactometry-mass spectrometry;    aroma extract dilution analysis;    seed composition;   

DOI  :  10.1590/S0103-50532003000300014

来源: SciELO

【 摘 要 】

Murici (Byrsonima crassifolia L., Malpighiaceae), a small, tropical fruit, very popular in Brazil, has a strong fruity, rancid cheese aroma. High resolution gas chromatography-olfactometry-mass spectrometry and aroma extract dilution analysis identified the most potent substances in its aroma as ethyl butanoate (fruity, sweet), ethyl hexanoate (fruity), 1-octen-3-ol (mushroom like), butyric acid (rancid, cheese), hexanoic acid (pungent, cheese) and phenylethyl alcohol (floral). Its pulp is mainly composed of ethyl, methyl and phenylethyl esters and by carboxylic acids, terpenoids, delta-lactones and some sulfur compounds. Seed analysis also showed a buttery and oily cheese aroma and GC-MS revealed linoleic, oleic, stearic and palmitic acids as foremost components, while the aroma was associated to the butyric and hexanoic acids present in minor amounts.

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