Principais substâncias responsáveis pelo aroma de mangas comerciais brasileiras identificadas por cromatografia gasosa de alta resolução/olfatometria/espectrometria de massas

Química Nova

Diógenes C. Lopes¹  Sandra Regina Fraga¹  Claudia M. Rezende¹ 

[1] ,Universidade Federal do Rio de Janeiro Instituto de Química Departamento de Química OrgânicaRio de Janeiro RJ

关键词: impact aroma compounds;    Brazilian mangoes;    aroma extract dilution analysis;   

DOI  :  10.1590/S0100-40421999000100007

来源: SciELO

【 摘 要 】

Six Brazilian commercial mangoes were analysed by HRGC-O-AEDA-MS, viz., Carlota, Haden, Espada, Coração de boi, Rubi and Tommy Atkins. All them showed ethyl butanoate as the main aroma character impact compound by AEDA evaluation. The ethyl esters of 2 and 3-methylbutanoic acids are also important, the main contribution in Carlota variety being 2(S) enantiomer. In Rubi variety, both 2(R) enantiomer and 3-methyl isomer contributes to the caprylic fruity note observed. In four varieties, viz., Haden, Espada, Rubi and Tommy Atkins, d-3-carene showed to be the second impact aroma compound presented. In Tommy Atkins variety, a-pinene also has a significant contribution, mainly due to its (1R,5R)(+)-enantiomer.

【 授权许可】

CC BY-NC   
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