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FLAVOR STUDIES ON SOME AMAZONIAN FRUITS. 1. FREE AND BOUND VOLATILES OF COCONA (Solarium sessiliflorum Dunal) PULP FRUIT

机译：一些亚马逊水果的风味研究。 1. Cocona（日光浴Sessiliflorum Dunal）纸浆果实的自由和结合挥发物

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The volatiles components of cocona (Solanum sessiliflorum Dunal) flesh obtained by liquid-liquid extraction were analyzed by HRGC, HRGC-MS, MDGC and HRGC-sniffing techniques. Results obtained show as major components, 4-hydroxy-4-methyl-2-pentanone, methyl salicylate, (E)-3-hexen-l-ol, dehydroconiferyl alcohol, benzoic, cinnamic, octanoic and decanoic acids and lactones. Glycosidically bound aroma compounds were identified by HRGC and HRGC-MS of aglycones liberated by enzymatic hydrolysis of the glycosidic extract. These aglycones mainly consisted of cinnamic acid, benzoic acid and 2-methoxy-6-vinylphenol.

机译：通过HRGC，HRGC-MS，MDGC和HRGC嗅探技术分析通过液 - 液提取获得的Cocona（Solanum Sessiliflorum Dunal）肉的挥发性组分。得到的结果显示为主要成分，4-羟基-4-甲基-2-戊酮，水杨酸甲酯，（e）-3-己酮-1-醇，脱氢，苯甲酸盐，苯甲酸盐，肉桂，辛酸和癸酸和内酯。通过糖苷提取物的酶水解释放的糖苷酮的HRGC和HRGC-MS鉴定糖苷键的芳香化合物。这些胶质剂主要由肉桂酸，苯甲酸和2-甲氧基-6-乙烯基酚组成。

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《International Flavor Conference》|2005年||共8页
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作者
Alberto Fajardo; Alicia L. Morales; Carmenza Duque;
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中图分类食用香料、香精;
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FLAVOR STUDIES ON SOME AMAZONIAN FRUITS. 1. FREE AND BOUND VOLATILES OF COCONA (Solarium sessiliflorum Dunal) PULP FRUIT

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