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Identification of the aroma components of acerola (Malphigia glabra L.) : Free and bound flavour compounds

Boulanger R., Crouzet J.. 2001. Food Chemistry, 74 (2) : p. 209-16.

DOI: 10.1016/S0308-8146(01)00128-5

Free and glycosidically-bound flavour compounds of acerola fruit were isolated and identified by GC and GC-MS analysis. Among the 46 compounds identified in the volatile fraction, the alcohols (3-methyl-but-3-en-1-ol, 3-methyl-butan-1-ol and 2-methyl-butan-1-ol) were predominant. Two other classes, aromatic compounds and esters, can participate in the fruity and fresh aroma of acerola. Among the 42 aglycones identified for the first time in this fruit, aliphatic alcohols and norisoprenoids were the main components. The latter were present in free form and only in traces. The hydrolysis of these aglycones could increase the fruity aroma of acerola. Four glucosides and one rutinoside were charaterized by GC-EIMS of their TFA derivatives.

Mots-clés : malpighia glabra; composé de la flaveur; composé volatil; glycoside

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