Compostos voláteis dos frutos de maracujá (Passiflora edulis forma Flavicarpa) e de cajá (Spondias mombin L.) obtidos pela técnica de headspace dinâmico

Abstract

Among the numerous tropical and sub-tropical fruits produced in Brazil, two that attain relatively greater importance from the point of view of aromaof their pulp are yellow passion fruit (Passiflora edulis f. flavicarpa) and yellow mombin (Spondias mombin). The volatile components in the pulp of these fruits were captured by dynamic headspace technique and were analyzed in a system of HRGC/MS. Forty-eight and thirty-one volatile compounds were identified in passion fruit and yellow mombin fruit pulp respectively. The predominant volatile compounds in passion fruit pulp belonged bo the classes of esters (59.24%), aldehydes (15.27%), ketones (11.70%) and alcools (6.56%), while in the yellow mombin pulp, the principal classes of compounds were esters (48.76%), alcools (21.69%), aldehydes (11.61%) and ketones (4.19 %). The other characteristic aroma compounds for passion fruit were b-ionone and linalol and for yellow mombin were g-octalactone, butanoic acid and hexanoic acid.