Volatile composition of some Brazilian fruits: Umbu-caja (Spondias citherea), camu-camu (Myrciaria dubia), arapa-boi (Eugenia stipitata), and cupuacu(Theobroma grandiflorum)

Twenty-one volatile compounds, were identified for the first time by CC-MS in umbu-caja and in camu-camu, plus 30 volatile compounds were identified i n araca-boi samples. Terpenic compounds predominated among the volatile com pounds in these fruit samples, with the major compounds being identified as cis-beta-ocimene and caryophyllene in the northeastern fruit; alpha-pinene and d-limonene were the most abundant volatile compounds in the headspace of the Amazonian fruit camu-camu. Sesquiterpenes were the most abundant com pounds in the araca-boi sample, with germacrene D presenting a higher relat ive percentage. The chemical class of esters predominated in the cupuacu sa mple. Ethyl butyrate and hexanoate were the major compounds in the headspac e of this Amazonian fruit.