Study of the aroma compounds of rose apple (Syzygium jambos Alston) fruit from Brazil.pdf

Eur Food Res Technol (2004) 219:460–464 DOI 10.1007/s00217-004-0967-5 O R I G I N A L P A P E R Clarissa M. Guedes · Alice B. Pinto · Ricardo F. A. Moreira · Carlos A.B. De Maria Study of the aroma compounds of rose apple (Syzygium jambos Alston) fruit from Brazil Received: 29 March 2004 / Revised: 11 June 2004 / Published online: 12 August 2004 Springer-Verlag 2004 Abstract Volatiles of the headspace and total aqueous to Brazil, particularly in the city of Rio de Janeiro, where extract from the rose apple fruit were investigated by gas it is planted as an ornament as well as for its edible fruits. chromatography (GC)–flame ionization detection, GC– The fruits are 4–7 cm in diameter, almost round or a little mass spectrometry and GC–olfactometry/aroma extract longer than wide. When ripe, the skin is smooth, thin and dilution analysis O/AEDA). The headspace fraction was dull-yellow or deep red (the latter is common in fruits rich in low boiling compounds, while medium and high from the city of Rio de Janeiro), and the pulp is hard and volatility components predominated in the total aqueous pale white. The fruits have a high percentage of pulp, extract. GC–O/AEDA revealed that hexanal, 3-penten-2- containing an attractive aroma (roselike odour) and taste one, hexanol, (Z)-3-hexen-1-ol, linalool, isovaleric acid, (sweet and slightly acidic), and are more often used to benzyl alcohol, 2-phenylethylalcohol and (E)-cinnamal- make juices, jellies and jams. There has not been any dehyde were potent odorants contributing to the head- publication about volatile constituents of rose apple from space aroma. Thus, they might be related to the first odour Brazil until now. impression of the fruit. Other potent volatiles, such as Three scientific groups, to our know