Estudo de aromas de algumas espécies frutíferas Amazônicas pela técnica de HS-SMPE-GC-MS

Abstract

The need to identify the volatile composition of food is growing every year, mainly driven by the industry. The volatile compounds present in food is very important because they are responsible for their characteristic aroma, which in turn contributes to the taste and consequently to the attraction for the food. The attractive taste of tropical fruits is increasing the consumption of these fruits worldwide, and hence the aroma and flavor of these fruits are getting attention of the industry. Considering this growing interest and the fact that the aroma of most amazonian fruits have not yet been studied, the aim of this study was the characterization of the aroma of three Amazon edible fruits consumed in Manaus region: banana pacovan (Musa paradisiaca L), cajarana (Spondias dulcis Park) and cubiu (Solanum sessiliflorum Dunal). The volatile compounds were extracted by Headspace Solid Phase Microextraction technique and the components were separated and identified by high resolution gas chromatography coupled to mass spectrometry. Two types of commercial SPME fibers were used, CAR-PDMS and PDMS, to compare their efficiency. The extraction capability for each fiber has varied, PDMS fiber was able to extract more components for banana and cubiu, whereas CAR-PDMS for cajarana. Alcohols, aldehydes and esthers were identified in all three fruits, and esthers were more present in cubiu. Terpenes were identified solely in cajarana and carboxylic acids were present only in banana pacova aroma.