Analysis of the aroma compounds of the fruit extracts of Spondias cytherea("ambarella") from Cameroon

Authors
Jirovetz, L Buchbauer, G Ngassoum, MB
Citation
L. Jirovetz et al., Analysis of the aroma compounds of the fruit extracts of Spondias cytherea("ambarella") from Cameroon, Z LEBENSM U, 208(1), 1999, pp. 74-76
Citations number
9
Categorie Soggetti
Food Science/Nutrition
Journal title
ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY
ISSN journal
14314630 → ACNP
Volume
208
Issue
1
Year of publication
1999
Pages
74 - 76
Database
ISI
SICI code
1431-4630(1999)208:1<74:AOTACO>2.0.ZU;2-1
Abstract
The aroma compounds of extracts of ripe and unripe fruits of Spondias cythe rea Sonnerat ("ambarella" or "cajarana") were analysed by GC/FID, GC/MS and olfactometry. As main compounds, 1,8-cineole, alpha-pinene, beta-pinene, t erpinolene, limonene, alpha-terpineol, butyl acetate, gamma-terpinene and t erpinen-4-ol, among more than 50 constituents, were identified. The charact eristic odour impressions of these extracts can be correlated to identified minor alcohols and esters, monoterpenes, hexane derivatives and fatty acid s.