Free and glycosidically bound volatiles in the mammee apple (Mammea americana) fruit

Abstract:

The volatile constituents of mammee apple (Mammea americana) fruit pulp obtained by liquid-liquid extraction were analyzed by capillary GC and capillary GC-MS. In total, 51 components (40 of which are identified for the first time in mammee apple) were identified with methyl 3-hydroxy-2(S)-methyl propanoate pure enantiomer and 2-methyl butanoic acid with ee 98.5% S being the major components. Glycosidically bound aroma compounds were identified by capillary GC and capillary GC-MS after isolation of the glycosidic fraction obtained by Amberlite XAD-2 adsorption and methanol elution followed by hydrolysis with a commercial pectinase enzyme. In total 19 bound aroma compounds (aglycones) were identified. These aglycones mainly consisted of carboxylic acids and C13-norisoprenoids of which 2-methyl butanoic acid, 4-hydroxy-β-ionone and 4-oxo-β-ionol are the most representative …

Año de publicación:

2002

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