Characterization of Odor-Active Volatiles in Champa (Campomanesia lineatifolia R. & P.)

Abstract

Volatile extracts from pulp, peels, leaves, and seeds of champa (Campomanesia lineatifolia R. and P.) were obtained by continuous liquid-liquid extraction with pentane/dichloromethane (1:1), and their chemical composition was determined by using HRGC and HRGC-MS. Differences between C. lineatifolia volatile extracts with regard to the identified compounds are presented; however, in all of them the beta-triketones were detected as major constituents (between 50 and 60% of total extract). An odor profile description of volatiles isolated in all of the extracts was obtained by HRGC-O. These analyses showed that beta-triketones contributed to the fruity, floral, and green odor notes in the flavor of fruit. Application of AEDA to pulp volatile extract revealed 2,5-dimethyl-4-methoxy-3(2H)-furanone, 2-phenylethanol, and 2,3-dihydro-5-hydroxy-6,8,8-trimethyl-2-phenyl-4H-1-benzopyran-4,7(8H)-dione (champanone C) to have the highest flavor dilution factors. In a similar way, (E)-cinnamyl alcohol, 2,5-dimethyl-4-methoxy-3(2H)-furanone, and 2,3-dihydro-5-hydroxy-6,8,8-trimethyl-2-phenyl-4H-1-benzopyran-4,7(8H)-dione (champanone C) were identified as key odorant compounds in the fruit peel volatile extract. This is the first time that the volatile composition in champa is reported and also the sensory odor importance of beta-triketones.

Percepção química e visual de Anastrepha fraterculus (Diptera, Tephritidae) em laboratório

“…Em testes eletroantenográficos os autores puderam detectar no extrato de goiaba, a presença de oito substâncias bioativas em antenas de machos e sete, em de fêmeas, as quais foram caracterizadas estruturalmente como: butirato de etila, (E)-3-hexenol, (Z)-3-hexenol, hexanol, hexanoato de etila, acetato de hexenila, butirato de (Z)-3-hexenila e octanoato de etila. Essas mesmas substâncias também foram observadas em extratos de frutos de araçazeiro (PINO et al, 2001) e algumas delas, tais como, butirato de etila, (Z)-3-hexenol, hexanol, hexanoato de etila, também foram detectadas em extratos de frutos de guabiroba-dafolha-finaba -Campomanesia lineatifolia (Myrtaceae) (OSORIO et al, 2006). Tabela II.…”

Gas Chromatography-Mass Spectrometry (GC-MS) and evaluation of antioxidant and antimicrobial activities of essential oil of Campomanesia adamantium (Cambess.) O. Berg (Guavira)

“…Studies reporting on C. xanthocarpa (Limberger et al, 2004) and C. phaea (Adati, Ferro, 2006) leaves, both collected in the vegetative stage, showed predominance in the sesquiterpenes, while in the C. lineatifolia (Osorio et al, 2006) leaves studied during the fruit-bearing stage the major compounds were 1,8-cineol, α-pinene and β-caryophyllene.…”

“…Studies reported the isolation of three yellow pigments of the C. lineatifolia seeds, named champanones. Terpenes were identified in volatile extracts of pulp, peel, leaves and seeds in the same species (Bonilla et al, 2005;Osorio et al, 2006). Chemical studies of Campomanesia genus have identified quercetin, myricetin and rutin by HPLC (Schmeda-Hirschmann, 1994).…”

ESTUDIOS DE LA COMPOSICIÓN DE VOLÁTILES Y SU EVOLUCIÓN DURANTE LA DESHIDRATACIÓN OSMÓTICA DE LA GUAYABA PALMIRA ICA-1 (Psidium guajava L.)

“…Se identificaron también volátiles como el 4-hidroxi--ionol y la -ionona, detectados con frecuencia en vino (Salinas et al, 2004;Williams et al, 1993Williams et al, , 1995 y frutas tropicales (Osorio et al, 2006;Ollé et al, 1998), son característicos por su aroma agradable, considerados como compuestos provenientes de la degradación de los carotenoides y contribuyentes importantes al aroma en frutas. De ellos, el 3-oxo--ionol tuvo una mayor concentración al pH neutro, aunque a pH ácido también fue detectado sugiriendo que puede estar enlazado a glicósidos.…”

“…De la gran diversidad de compuestos encontrados en el aroma de las frutas tropicales, los ésteres juegan un papel importante, al igual que los aldehídos, los alcoholes y compuestos de tipo terpénico principalmente oxigenados (Pino et al, 1997Pino y Quijano, 2007, Quijano y Pino, 2007Osorio et al, 2006;2011, 2011aParada et al, 2000Parada et al, , 2002Suárez y Duque, 1991;Suárez et al, 1991;Duque et al, 1993). muestra en un baño de hielo para evitar su calentamiento durante la homogenización.…”