Volatile constituents of exotic fruits from Brazil

Abstract

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.

Local processing and nutritional composition of indigenous fruits: The case of monkey orange (Strychnos spp.) from Southern Africa

“…(24) According to data of surveys in Zimbabwe, S. cocculoides juice is added to cereal porridge (a thin maize slurry) for sour flavor enhancement and vitamin enrichment. (30) The most abundant volatiles of ripe S. cocculoides pulp of Malawian provenances were acetate and butyrate esters, (31) which exhibit a fruity sweet flavour, (32) this concurs with consumer descriptions of fruit flavor. The main volatile flavor compounds found in the peel of ripe S. spinosa fruits were trans-isoeugenol and eugenol, which have a pungent clove aroma, and p-transanol [4-(1-propenyl)-phenol], while the unripe fruit lacks volatile compounds.…”

GC-MS Analysis and Antioxidant Activity of Spondias purpurea L (Anacardiaceae)

“…These compounds are long chain fatty acid esters, alkanal and phenols having between 9-23 carbons, generally longer and of higher molecular weight than compounds such as hexanal and 2-hexen-1-ol detected in the volatile oil of the fruit. 5 Reported biological activities for the identified compounds showed n-hexadecanoic (palmitic acid) acid and pentadecanoic to possess antioxidants property and cyclooxygenase. [23][24][25] Also, linoleic and linolenic acid were reported to possess anti-inflammatory, insectifuge, hypocholesterolemic, cancer preventive, hepatoprotective and antihistaminic properties.…”

“…It is indigenous to tropical South America but has now been naturalized in countries like Nigeria and Philippines. [3][4][5] The plant produces an oval, aromatic, smooth and often glossy fruits valued for it food. 6 In Nigeria, the plant is grown in the northern part of the country where it is referred to as Iyeye by…”

Tópicos del manejo poscosecha del fruto de guanábana (Annona muricata L.)

“…La guanábana (Annona muricata L.) pertenece al género Annona y a la familia Annonaceae, es originaria de América y África tropical, con la llegada de los españoles a América fue distribuida en los trópicos y hoy en día es posible encontrarla en el oeste de la India, en norte y sur de América, islas del pacífico y en el sureste de Asia (Badrie y Schauss, 2010;Bicas et al, 2011). Su óptimo desarrollo es a una altitud menor a 1 200 msnm, temperatura media entre 25 y 28 °C y humedad relativa entre 60 y 80% (Pinto et al, 2005).…”

“…Soursop (Annona muricata L.) belongs to the Annona genus and the Annonaceae family, is native to America and tropical Africa, with the arrival of the spaniards to America it was distributed in the tropics and today it can be found in the west of India, North and South America, Pacific Islands and Southeast Asia (Badrie and Schauss, 2010;Bicas et al, 2011). Its optimum development occurs in less than 1 200 m altitude, average temperature between 25 and 28 °C and relative humidity between 60 and 80% (Pinto et al, 2005).…”