The Natural Products Journal

Bin Wu
Zhejiang University


Volatile and Semi-volatile Composition of the Ripe Brazilian Couroupita guianensis Fruit

Author(s): Maithe C. de Araujo, Maria C. de Oliveira Pinheiro, Iara E. A.-Z. Teixeira, Liza G. Riachi, Cristiane B. Rocha, Carlos A. B. De Maria, Ricardo F. A. Moreira.

Graphical Abstract:


This study was conducted in order to characterize the volatile and semi-volatile compounds profile of ripe Couroupita guianensis fruits from Brazil, using a solid-phase extraction technique and gas chromatography methods. Fifty compounds were detected in the samples. Linalool, benzyl alcohol, terpineol, hexadecanoic acid and the cis- and trans-furan linalool oxides were considered the most abundant compounds of the total aqueous extract fraction, where linalool and its oxides, terpineol, benzoic acid and 7-methoxy-coumarin were identified as pleasant odor-active compounds and benzothiazole as an off-flavor compound. Linalool appeared to be the most important odorant of this fraction, since its odor activity value was 730. Linalool, 2-ethylhexanol and limonene were the major compounds found in the headspace fraction, where limonene, 1-octen-3-ol and linalool were classified as odor-active compounds. The negative contribution of the fatty acids group to the overall aroma of the ripe fruit could be significant.

Keywords: Couroupita guianensis fruit, exotic tree, gas chromatography methods, odor-active compounds, semi-volatile compounds, volatile compounds.

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Article Details

Year: 2014
Page: [280 - 289]
Pages: 10
DOI: 10.2174/2210315505666141215215931
Price: $58