Volatile components of egg-fruit grown in Yucatan, Mexico

Authors

  • Luis Cuevas-Glory Instituto Tecnológico de Mérida image/svg+xml
  • Jorge A. Pino Instituto de Investigaciones para la Industria Alimenticia ,
  • Enrique Sauri-Duch Instituto Tecnológico de Mérida image/svg+xml

Keywords:

Pouteria campechiana, egg-fruit, aroma, volatile compounds

Abstract

Volatile components of egg-fruit (Pouteria campechiana [Kunth] Baehni) grown in Yucatan, Mexico, were analyzed. Volatiles were isolated by simultaneous steam distillation-solvent extraction and analyzed by gas chromatography-mass spectrometry. A total of 70 compounds were identified, 49 of them reported for the first time. Major compounds were 2-methylpropan-1-ol (16.7% of total volatiles), 3-hydroxy-2-butanone (15.0%) and 2-methylbutan-1-ol (13.0%).

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Published

2023-12-19

Issue

Vol. 22 No. 1 (2012)

Section

Original articles

License

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

How to Cite

Volatile components of egg-fruit grown in Yucatan, Mexico. (2023). Ciencia Y Tecnología De Alimentos, 22(1), 51-53. https://revcitecal.iiia.edu.cu/revista/index.php/RCTA/article/view/535

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