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While data from gas chromatography/flame ionisation detection, gas chromatography/mass spectrometry and gas chromatography/olfactometry were less conclusive, the results from sulfur-specific analysis using gas chromatography/flame photometric detection showed a considerable effect. However, because of the low abundance of sulfur compounds in the yolk, these differences are not expected to be perceivable by the consumer.

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Volatile flavor compounds of jabuticaba fruits (Myrciaria jaboticaba) were isolated using continuous liquid-liquid extraction and analyzed by various gas chromatographic techniques. Preparative gas chromatography was used to concentrate a fraction rich in potent flavor compounds. A total of 45 compounds were identified for the first time with 23 components imparting a sensory impression. Among the identified compounds, terpenes, organic acids and alcohols were found to be the major volatile components. Terpenes in particular contributed to the flavor of jabuticaba fruits. Application of aroma extract dilution analysis showed that b-pinene (woody-green), d-cadinene (medicine), 2-phenylethanol (honey, flowery), and linalool (flowery) were the most potent odorants of jabuticaba fruits.

No abstract