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

Boulanger R., Chassagne D., Crouzet J.. 1999. Flavour and Fragrance Journal, 14 (5) : p. 303-311.

DOI: 10.1002/(SICI)1099-1026(199909/10)14:5<303::AID-FFJ834>3.0.CO;2-C

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 El-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.

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