Volatile compounds identified in Barbados Cherry ‘BRS-366 Jaburú’

• DOI: 10.36560/932016352
• Publication Date: 2019-10-07T21:56:33Z
• Authors: Y. M. Garcia; M. N. S. Guedes; J. C. M. Rufini; A. G. Souza; R. Augusti; J. O. F. Melo
• Keywords: Divinylbenzene; Solid-Phase Microextraction; Polydimethylsiloxane

In foods, the flavor and aroma are very important attributes, thus main objective of this study was to identify volatile compounds (VC) "BRS-366 Jaburú" acerola variety, for which we used solid phase microextraction method (SPE). The separation identification made using gas chromatography-mass spectrometry (GC-MS). Three fibers were evaluated, Polydimethylsiloxane / Divinylbenzene (PDMS DVB), 65 micrometres Carboxen (DVB CAR PDMS) 50/30 m polyacrylate (PA) 85 uM compare extraction its components. Thirty-three identified classified into eight chemical classes: carboxylic acids, alcohols, aldehydes, ketones, esters, hydrocarbons, phenylpropanoids terpenoids. peak areas each extracted expressed as percentages indicate relative concentration each, ethyl acetate is distinguished by being responsible fruity notes. Thus, fiber PDMS DVB best it enabled extract a greater amount