Identification of volatile components of caja fruit (Spondias lutea L.) and chiral analysis of 3‐hydroxy aliphatic esters

Gianna Allegrone, Massimo Barbeni

Risultato della ricerca: Contributo su rivistaArticolo in rivistapeer review

Abstract

The volatile components of caja fruit (Spondias lutea L.) were characterized using two different methods of isolation: (a) steam distillation followed by extraction with dichloromethane; (b) direct extraction of caja pulp with diethyl ether. Fractionation of the flavour concentrates on silica gel was accomplished. The extracts were analysed by dual capillary gas chromatography and combined capillary GC‐MS. About 100 flavour compounds were identified for the first time as Spondias lutea volatiles. Among them butanoic acid, ethyl 3‐hydroxyhexanoate, butanol, ethyl 3‐hydroxybutanoate, butyl butanoate and butyl 3‐hydroxybutanoate were the most abundant constituents. The chiral distribution of the main 3‐hydroxy aliphatic esters was evaluated by derivatization with (S)‐tetrahydro‐5‐oxo‐2‐furancarbonyl chloride (TOF). GC separation on an achiral DB‐1 column afforded good resolution of the diastereoisomers and indicated an enantiomeric excess of the (R)‐isomers.

Lingua originaleInglese
pagine (da-a)337-342
Numero di pagine6
RivistaFlavour and Fragrance Journal
Volume7
Numero di pubblicazione6
DOI
Stato di pubblicazionePubblicato - dic 1992
Pubblicato esternamente

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