Identification of volatile components of caja fruit (Spondias lutea L.) and chiral analysis of 3-hydroxy aliphatic esters

✍ Scribed by Gianna Allegrone; Massimo Barbeni

• Publisher: John Wiley and Sons
• Year: 1992
• Tongue: English
• Weight: 326 KB
• Volume: 7
• Category: Article
• ISSN: 0882-5734
• DOI: 10.1002/ffj.2730070609

✦ Synopsis

The volatile components of caja fruit (Spondios /urea L.) were characterized using two different methods of isolation: (a) steam distillation followed by extraction with dichlorornethane; (b) direct extraction of caja pulp with diethyl ether. Fractionation of the flavour concentrates on silica gel was accomplished. The extracts were analysed by dual capillary gas chromatography and combined capillary GC-MS. About 100 flavour compounds were identified for the first time as Spoiidias lutra volatiles. Among them butanoic acid, ethyl 3-hydroxyhexanoate, butanol, ethyl 3hydroxybutanoate, butyl butanoate and butyl 3-hydroxybutanoate were the most abundant constituents. The chiral distribution of the main 3-hydroxy aliphatic esters was evaluated by derivatization with (S)-tetrahydro-5-oxo-2furancarbonyl chloride (TOF). GC separation on an achiral DB-I column afforded good resolution of the diastereoisomers and indicated an enantiomeric excess of the (R)-isomers. KEY WORDS Caja Spondias lurra L. Anacardiaceae Volatile compounds GC-MS Chiral analysis (S)-Tetrahydro-5-oxo-2-furancarbonyl chloride (TOF) 3-Hydroxy aliphatic esters