Volatile constituents of exotic fruits from Brazil

Flavor 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 (...

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Bibliographic Details
Published in:Food research international 2011-08, Vol.44 (7), p.1843-1855
Main Authors: Bicas, Juliano Lemos, Molina, Gustavo, Dionísio, Ana Paula, Barros, Francisco Fábio Cavalcante, Wagner, Roger, Maróstica, Mário Roberto, Pastore, Gláucia Maria
Format: Article
Language:English
Subjects:
Aroma
Flavor
Tropical fruit
Volatile compounds
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Summary:Flavor 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.
ISSN:0963-9969
1873-7145
DOI:10.1016/j.foodres.2011.01.012