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

The free and bound flavour components of bacuri fruits were analysed by capillary GC and GC–MS following XAD-2 separation. Seventy-five components were identified 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 identified 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 unidentified. Copyright © 1999 John Wiley & Sons, Ltd.

[1]  R. Boulanger,et al.  Enzymatic hydrolysis of edible Passiflora fruit glycosides , 1999 .

[2]  R. Baumes,et al.  Identification of Passion Fruit Glycosides by Gas Chromatography/Mass Spectrometry , 1998 .

[3]  M. Meireles,et al.  Extraction of the soluble material from the shells of the bacuri fruit (Platonia insignis Mart) with pressurized CO2 and other solvents , 1997 .

[4]  Y. Takeda,et al.  Water-soluble phenolic glycosides from leaves of Alangium premnifolium , 1997 .

[5]  R. Baumes,et al.  Determination of trifluoroacetylated glycosides by gas chromatography coupled to methane negative chemical ionization mass spectrometry , 1995 .

[6]  W. Cynkar,et al.  Quantification of glycosides in grapes, juices, and wines through a determination of glycosyl glucose , 1995 .

[7]  A. Bilia,et al.  New benzyl alcohol glycosides from Pyrus bourgaeana. , 1994, Planta medica.

[8]  P. Schreier,et al.  (R)-(-)-(E)-2,6-Dimethyl-3,7-octadiene-2,6-diol 6-O-.beta.-D-glucopyranoside: Natural precursor of hotrienol from lulo fruit (Solanum vestissimum D.) peelings , 1993 .

[9]  P. Schreier,et al.  Vomifoliol 9-O-beta-D-glucopyranosyl-4-O-beta-D-xylopyranosyl-6-O-beta-D- glucopyranoside: a trisaccharide glycoside from apple fruit. , 1992, Phytochemistry.

[10]  R. Baumes,et al.  Analytical methods for monoterpene glycosides in grape and wine. I. XAD-2 extraction and gas chromatographic-mass spectrometric determination of synthetic glycosides. , 1992, Journal of chromatography.

[11]  P. Schreier,et al.  Glycosidically bound aroma compounds in the fruits of Prunus species: apricot (P. armeniaca, L.), peach (P. persica, L.), yellow plum (P. domestica, L. ssp. syriaca) , 1991 .

[12]  Chromatographic separation and partial identification of glycosidically bound volatile components of fruit , 1990 .

[13]  P. Winterhalter.  Bound terpenoids in the juice of the purple passion fruit (Passiflora edulis Sims) , 1990 .

[14]  P. Schreier,et al.  Studies on the enzymic hydrolysis of bound aroma components from Carica papaya fruit , 1989 .

[15]  J. Brillouet,et al.  Sequential enzymic hydrolysis of potentially aromatic glycosides from grape , 1988 .

[16]  L. Saulnier,et al.  Structural studies of pectic substances from the pulp of grape berries , 1988 .

[17]  Patrick J. Williams,et al.  Novel monoterpene diols and diol glycosides in Vitis vinifera grapes , 1988 .

[18]  P. Schreier,et al.  Aryl β-d-glucosides from Carica papaya fruit , 1988 .

[19]  P. Gooley,et al.  Application of droplet countercurrent chromatography to the analysis of conjugated forms of terpenoids, phenols, and other constituents of grape juice , 1987 .

[20]  P. Schreier,et al.  6,7-epoxy-linalool and related oxygenated terpenoids from Carica papaya fruit , 1986 .

[21]  R. Baumes,et al.  The aroma of grapes. I. Extraction and determination of free and glycosidically bound fractions of some grape aroma components , 1985 .

[22]  R. Henry,et al.  An improved procedure for the methylation analysis of oligosaccharides and polysaccharides. , 1984, Carbohydrate research.

[23]  K. Engel,et al.  Formation of aroma components from nonvolatile precursors in passion fruit , 1983 .

[24]  C. R. Strauss,et al.  Hydroxylated linalool derivatives as precursors of volatile monoterpenes of muscat grapes , 1980 .

[25]  W. Jennings,et al.  Volatile composition of certain Amazonian fruits , 1979 .

[26]  A. Rapp,et al.  3,7-dimethyl-octa-1,5-dien-3,7-diol, a new terpenoid component of grape and wine aroma , 1979 .

[27]  Timo Hirvi,et al.  Volatiles of wild strawberries, Fragaria vesca L., compared to those of cultivated berries, Fragaria .times. ananassa cv Senga Sengana , 1979 .

[28]  R. Tschesche,et al.  Roseosid aus Betula alba und Cydonia oblonga , 1976 .

[29]  G. Hunter,et al.  VOLATILE COMPONENTS OF CANNED ALPHONSO MANGO , 1974 .

[30]  C. Hellerqvist,et al.  Gas‐Liquid Chromatography and Mass Spectrometry in Methylation Analysis of Polysaccharides , 1970 .

[31]  Donald J. Nevins,et al.  A method for the analysis of sugars in plant cell-wall polysaccharides by gas-liquid chromatography , 1967 .

[32]  H. Vandendool,et al.  A GENERALIZATION OF THE RETENTION INDEX SYSTEM INCLUDING LINEAR TEMPERATURE PROGRAMMED GAS-LIQUID PARTITION CHROMATOGRAPHY. , 1963, Journal of chromatography.