Volatile constituents from headspace and aqueous solution of genipap (Genipa americana) fruit isolated by the solid‐phase extraction method

Abstract

Volatiles of genipap fruit were isolated by both headspace and liquid-phase adsorptive chromatography and analysed by means of gas chromatography-flame ionization detection (GC-FID), GC-mass spectrometry (GC-MS) and GC-olfactometry (GC-O)/aroma extract dilution analysis (AEDA). A total of 52 volatiles were identified; among these, 32 were reported as genipap constituents for the first time. Thirty-seven volatiles were positively identified in genipap fruit aroma. Low-boiling esters predominated in the headspace fraction. Based on GC-O/AEDA, hexanoic, 2-and 3-methylbutanoic acids and the corresponding methylbutanoic esters were the most potent odorants in both fractions. Thus they might be related to the first odour impression of the fruit. Odorants with lower odour potencies, such as methyl hexanoate, methyl and ethyl octanoate and acetic and 2-methylpropanoic acids could have some additional effect on the fruit aroma. Vanillin, which was identified for the first time in this fruit, might also contribute to the overall genipap flavour.

Investigation on Physicochemical and Sensory Evaluation of Cookies Substituted with Papaya Pulp Flour

“…An increase in TDF (P < 0.05) was determined in the cookies partially substituted with increased formulation of PPuF (Table 5). Our findings are in accordance with Pinto et al (2006) that assessed TDF in fiber-rich cookies (3.7 and 6.9/100) with a higher amount of the insoluble fraction.…”

“…Our findings are in accordance with Pinto et al . () that assessed TDF in fiber‐rich cookies (3.7 and 6.9/100) with a higher amount of the insoluble fraction.…”

Conservation, Utilization, Genetic and Chemodiversity of Germplasm of Genipap (Genipa Americana L.) in Brazil

“…genipin-gentiobioside, genipin, gardendiol, deacetyl aperuloside acid methyl ester and shanzhiside were reported in the fruits [19,20]. Besides the identified of carboxylic acids, alcohols, esters and aromatic compounds, in the volatile fraction, as well as the monoterpenes: linalool and limonene [22,23].…”