Optimization of extraction and identification of volatile compounds from Myrciaria floribunda

The composition of the volatile profile of rumberry fruits (Myrciaria floribunda) was determined using solid-phase microextraction in headspace mode and gas chromatography, coupled with mass spectrometry. The PA (polyacrylate) and DVB/CAR/PDMS (divinylbenzene/carboxen/polydimethylsiloxane) fibers were optimized for the extraction parameters (agitation, extraction time and temperature), in order to select the fiber with the highest number of isolated compounds. A total of 48 volatile compounds were identified using HS-SPME/GC-MS present in the ripe fruits of rumberry. The volatile compounds were classified into five chemical classes, the majority belonging to the sesquiterpenes class (71%). In addition, it was possible to verify that the fiber coated with polyacrylate (PA) had better performance, allowing for the extraction of a greater number of volatile compounds (n = 35). The extraction conditions that allowed the isolation of a greater number of volatile compounds corresponded to times greater than 26 minutes and temperatures above 85 degrees C, with agitation of 79 rpm for the PA fiber. Likewise, it was found that the hydrocarbon sesquiterpenes was the chemical class most present in the fruits, which is mainly related to the volatile profile of rumberry fruits.