Volatile components of egg-fruit grown in Yucatan, Mexico

Authors

  • Jorge A. Pino Instituto de Investigaciones para la Industria Alimenticia
  • Luis Cuevas-Glory Instituto Tecnológico de Mérida
  • Enrique Sauri-Duch Instituto Tecnológico de Mérida

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%).

 

Downloads

Published

2024-01-30

Issue

Vol. 21 No. 3 (2011)

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. (2024). Ciencia Y Tecnología De Alimentos, 21(3), 27-30. https://revcitecal.iiia.edu.cu/revista/index.php/RCTA/article/view/581

Similar Articles

1-10 of 129

You may also start an advanced similarity search for this article.

Most read articles by the same author(s)

1 2 3 4 5 6 7 8 9 10 > >>