Characterization of volatiles in bullock's heart (Annona reticulata L.) fruit cultivars from Cuba |
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| Authors: | Pino Jorge A Marbot Rolando Fuentes Victor |
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| Institution: | Instituto de Investigaciones para la Industria Alimenticia, Carretera del Guatao km 3 1/2, La Habana 19200, Cuba. agu@iiia.edu.cu |
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| Abstract: | Volatile compounds were isolated from four cultivars of bullock's heart fruit (Cenizo, Rojo, Verde, and De Ojo) by simultaneous steam distillation-solvent extraction. Compounds were identified by HRGC and capillary GC-MS. One hundred and eighty compounds were identified in the aroma extracts, of which alpha-pinene, beta-pinene, myrcene, limonene, terpinen-4-ol, and germacrene D were found to be the major constituents. Fruit from cv. De Ojo containing the highest concentration of total volatile and the highest major terpenoid content had the highest custard-like and overall fruity aroma intensity. The presence of many terpenic compounds is thought to contribute to the unique flavor of the bullock's heart fruit. |
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