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pouteria_sapota_jacq._h._e._moore_et_stearn [2019/04/18 09:20]
andreas |
pouteria_sapota_jacq._h._e._moore_et_stearn [2021/09/19 19:10] (aktuell)
andreas |
| "Volatile compounds were isolated from sapote fruit by simultaneous steam distillation-solvent extraction according to Likens-Nickerson. Compounds were identified by capillary GC and GC/MS. Twenty-four components were identified in the aroma concentrate, from which benzaldehyde, hexanal and hexadecanoic acid were found to be the major constituents." \\ | "Volatile compounds were isolated from sapote fruit by simultaneous steam distillation-solvent extraction according to Likens-Nickerson. Compounds were identified by capillary GC and GC/MS. Twenty-four components were identified in the aroma concentrate, from which benzaldehyde, hexanal and hexadecanoic acid were found to be the major constituents." \\ |
| [Pino, J. A., Marbot, R., Sauri, E., & Zumárraga, C., Volatile components of sapote (Pouteria sapota (Jacq.) HE Moore et Stern) fruit. Journal of Essential Oil Research, Vol.18(1), 2006, 22-23] | [Pino, J. A., Marbot, R., Sauri, E., & Zumárraga, C., Volatile components of sapote (Pouteria sapota (Jacq.) HE Moore et Stern) fruit. Journal of Essential Oil Research, Vol.18(1), 2006, 22-23] |
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| | "Pouteria sapota is a tropical fruit that is commonly found in central and north part of South America where is widely consumed by its biofunctional properties. The aroma active volatile compounds of Pouteria sapota fruit were studied by using the molecular sensory approach, which includes a SAFE (Solvent Assisted Flavor Evaporation) distillation to get a volatile extract that resembles the fruit aroma, and the combination of GC-O (Gas Chromatography coupled to Olfactometry) with GC-MS analyses to identify odour-active compounds. By AEDA (Aroma Extract Dilution Analysis), β-damascenone, furaneol, linalool, (Z)-3-hexenal, and benzaldehyde, were identified as key aroma compounds in this fruit." \\ |
| | [Martín, Diana A., and Coralia Osorio. "Identification of aroma-active volatile compounds in Pouteria sapota fruit by aroma extraction dilution analyses (AEDA)." Quimica nova 42 (2019): 607-610] \\ |
| | [[https://www.scielo.br/j/qn/a/dGmDykCxzP4YWg6HdxKDkTq/?lang=en]] |
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