Supercritical fluid extracts from the Brazilian cherry (Eugenia uniflora L.): Relationship between the extracted compounds and the characteristic flavour intensity of the fruit

Malaman, Felipe S.; Moraes, Luiz Alberto Beraldo; West, Caroline; Ferreira, Nilson José; Oliveira, Alessandra Lopes de

doi:10.1016/j.foodchem.2010.05.109

Cited by 42 publications

(18 citation statements)

References 28 publications

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“…PCA was a standard tool in modern data analysis. It provided a way of identifying statistical patterns in data, and expressed the data in such a way as to highlight their similarities and differences (Malaman, Moraes, West, Ferreira, & Oliveira, 2011). In our case, all initial data were normalised, which means that they were centered (the mean was subtracted) and reduced (they were divided by the standard deviation).…”

Section: Discussionmentioning

confidence: 99%

Identification of volatile components in Chinese Sinkiang fermented camel milk using SAFE, SDE, and HS-SPME-GC/MS

Zheng

Chen

et al. 2011

Food Chemistry

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Section: Discussionmentioning

confidence: 99%

Identification of volatile components in Chinese Sinkiang fermented camel milk using SAFE, SDE, and HS-SPME-GC/MS

Zheng

Chen

et al. 2011

Food Chemistry

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“…The main compounds contributing to pitanga's characteristic flavor were sesquiterpenes and ketones present in the essential oil, specifically β-damascenone, 5,6,7,7a-tetrahydro-4-4-7a-trimethyl-2(4H)-benzofuranone, germacrene B, spathulenol, selina-1,3,7(11)-trien-8-one, 10-(1-methylethenyl)-(E, E)-3,7-cyclodecadien-1-one, farnesyl acetone and 2-ethyl-2-methyl-tridecanol ( Fig. 1) (Malaman, Moraes, West, Ferreira, & Oliveira, 2010). Another group applied Gas Chromatography-Olfactometry (GC-O) technique to determine the main aroma compounds in the essential oil from leaves of E. uniflora.…”

Section: Methodsmentioning

confidence: 99%

Volatile constituents of exotic fruits from Brazil

Bicas

Molina

Dionísio

et al. 2011

Food Research International

113

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a b s t r a c tFlavor is one of the main attributes of foods and is given by a combination of volatile molecules present in the matrix. This paper reviews the general characteristics and uses and focuses on the volatile composition of selected Brazilian exotic fruits: Brazilian cherry (Eugenia uniflora), acerola (Malpighia glabra L., Malpighia punicifolia L., Malpighia emarginata DC.), jackfruit (Artocarpus heterophyllus), starfruit (Averrhoa carambola) and fruits from the genera Annona (cherimoya, soursop, sugar apple etc.) and fruits from the genera Spondias (S. purpurea, S. mombin and S. tuberosa). This is information important for flavor industry, which use different aroma compounds for the formulation of fragrances and flavorings to be used in foods, cosmetics and perfumes.

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“…Conventional extraction with organic solvents has been widely used to obtain natural product extracts, but has drawbacks, such as low selectivity, high energy costs, and the possible loss of volatile compounds during removal of the solvent [37]. Therefore, supercritical fluids are attractive for extracting flavors present in natural materials.…”

Section: Supercritical Fluid Extraction Of Flavorsmentioning

confidence: 99%

“…Acetophenone (37) and the pheromone germacrene D (38) were also. Floral, fresh and fruity odor of tea flowers is retained by SFE with a very little loss of heat sensitive volatiles.…”

Section: Supercritical Fluid Extraction Of Flavorsmentioning

confidence: 99%

Supercritical Fluid Extraction of Plant Flavors and Fragrances

2013

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Supercritical fluid extraction (SFE) of plant material with solvents like CO 2 , propane, butane, or ethylene is a topic of growing interest. SFE allows the processing of plant material at low temperatures, hence limiting thermal degradation, and avoids the use of toxic solvents. Although today SFE is mainly used for decaffeination of coffee and tea as well as production of hop extracts on a large scale, there is also a growing interest in this extraction method for other industrial applications operating at different scales. In this review we update the literature data on SFE technology, with particular reference to flavors and fragrance, by comparing traditional extraction techniques of some industrial medicinal and aromatic crops with SFE. Moreover, we describe the biological activity of SFE extracts by describing their insecticidal, acaricidal, antimycotic, antimicrobial, cytotoxic and antioxidant properties. Finally, we discuss the process modelling, mass-transfer mechanisms, kinetics parameters and thermodynamic by giving an overview of SFE potential in the flavors and fragrances arena.

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Supercritical fluid extracts from the Brazilian cherry (Eugenia uniflora L.): Relationship between the extracted compounds and the characteristic flavour intensity of the fruit

Cited by 42 publications

References 28 publications

Identification of volatile components in Chinese Sinkiang fermented camel milk using SAFE, SDE, and HS-SPME-GC/MS

Identification of volatile components in Chinese Sinkiang fermented camel milk using SAFE, SDE, and HS-SPME-GC/MS

Volatile constituents of exotic fruits from Brazil

Supercritical Fluid Extraction of Plant Flavors and Fragrances

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