Identification of the aroma components of acerola ( Malphigia glabra L.): free and bound flavour compounds

Free and glycosidically-bound flavour compounds of acerola fruit were isolated and identified by GC and GC–MS analysis. Among the 46 compounds identified in the volatile fraction, the alcohols (3-methyl-but-3-en-1-ol, 3-methyl-butan-1-ol and 2-methyl-butan-1-ol) were predominant. Two other classes,...

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Veröffentlicht in:	Food chemistry 2001-08, Vol.74 (2), p.209-216
Hauptverfasser:	Boulanger, R, Crouzet, J
Format:	Artikel
Sprache:	eng
Schlagworte:	Acerola Aglycones Aroma Biological and medical sciences Food industries Fruit and vegetable industries Fundamental and applied biological sciences. Psychology Glycosides Malpighia glabra Malpighia glabra or emarginata Volatile compounds
Online-Zugang:	Volltext
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