Free and bound flavour components of amazonian fruits. 1: Bacuri

✍ Scribed by R. Boulanger; D. Chassagne; J. Crouzet

• Publisher: John Wiley and Sons
• Year: 1999
• Tongue: English
• Weight: 132 KB
• Volume: 14
• Category: Article
• ISSN: 0882-5734
• DOI: 10.1002/(sici)1099-1026(199909/10)14:5<303::aid-ffj834>3.0.co;2-c

✦ Synopsis

The free and bound ¯avour components of bacuri fruits were analysed by capillary GC and GC± MS following XAD-2 separation. Seventy-®ve components were identi®ed in the free volatile fraction; the most abundant were terpene alcohols, among them, linalol and related compounds, linalol furanoxides and pyranoxides, hotrienol and several dimethyl-octadiendiols. Abundant amounts of 4-methoxy-2,5-dimethyl-3(2H)-furanone were also found. Seven glucosides and three rutinosides were identi®ed by GC±MS of their TFA derivatives for EI±MS and NCI±MS, in agreement with quantitative data obtained for enzymatically released aglycones and saccharidic moieties structure; the most important glycosides were benzyl, 2-phenylethyl, (E)linalol furanoxide and (S)-linalol glucosides and benzyl, 2-phenylethyl, and (S)-linalol rutinosides. Glycosides possessing `unusual' saccharidic moieties remained unidenti®ed.