Boulanger Renaud, Chassagne David, Crouzet Jean. 1999. Free and bound flavour components of Amazonia fruits. 1: Bacuri. Flavour and Fragrance Journal, 14 (5) : 303-311.
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Version publiée
- Anglais
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Résumé : The free and bound flavour components of bacuri fruits were analysed by capillary GC and GC-MS following XAD-2 separation. Seventy-five components were identified in the free volatile fraction; the most abundant were terpene alcohols, among them, linalol and related compounds, linalol furanoxides and pyranoxides, hotrienol and several dimethyl-octadiendiols. Abundant amounts of 4-methoxy-2,5-dimethyl-3(2H)-furanone were also found. Seven glucosides and three rutinosides were identified by GC-MS of their TFA derivatives for El-MS and NCI-MS, in agreement with quantitative data obtained for enzymatically released aglycones and saccharidic moieties structure; the most important glycosides were benzyl, 2-phenylethyl, (E)-linalol furanoxide and (S)-linalol glucosides and benzyl, 2-phenylethyl, and (S)-linalol rutinosides. Glycosides possessing 'unusual' saccharidic moieties remained unidentified.
Auteurs et affiliations
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Boulanger Renaud, UM2 (FRA)
ORCID: 0000-0001-9396-5634
- Chassagne David, Université de Bourgogne (FRA)
- Crouzet Jean, UM2 (FRA)
Autres liens de la publication
Source : Cirad - Agritrop (https://agritrop.cirad.fr/525615/)
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