Volatile constituents of genipap (Genipa americana L.) fruit from Cuba

descriptionPublicationkeyboard_double_arrow_right Article 01 Nov 2005 English Publisher:WileyJournal:Flavour and Fragrance Journal, volume 20, pages 583-586 (issn: 0882-5734, eissn: 1099-1026,

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Authors: Jorge Pino; Rolando Marbot; Carlos Vazquez;

doi: 10.1002/ffj.1491

Volatile constituents of genipap (Genipa americana L.) fruit from Cuba

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Abstract

Volatile constituents were isolated from genipap (Genipa americana L.) fruit by simultaneous steam distillation–solvent extraction according to Likens–Nickerson. Compounds were identified by capillary GC-MS. Ninety-eight compounds were identified in the aroma concentrate, of which hexadecanoic acid, octadecanoic acid, tetradecanoic acid, linalool and limonene were found to be the major constituents. Carboxylic acids, with their acidic and harsh notes, should play an important role in the flavor of the fruit. Copyright © 2005 John Wiley & Sons, Ltd.

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