Figure 1. GC and AEDA analyses on DB-5 column of odour-active compounds from Myrciaria dubia fruit. Peak numbers correspond to the compound numbers in Table 2.
| Journal of Food Bioactives, ISSN 2637-8752 print, 2637-8779 online |
| Journal website www.isnff-jfb.com |
Original Research
Volume 21, March 2023, pages 55-61
Aroma characterization and in vitro antihypertensive activity of Amazonian Camu-camu (Myrciaria dubia) fruit
Figures
Tables
| Noa | Compound | Transition (m/z) (Collision energy (eV)) |
|---|---|---|
| aCompounds were numbered according to Figure 1. | ||
| 1 | (Z)-3-Hexen-1-ol | 82→67(5) |
| 2 | Isoamyl acetate | 70→55(5) |
| 3 | α-Pinene | 93→77(10) |
| 4 | Limonene | 107→79(2) |
| 5 | β-Caryophyllene | 133→105(5) |
| No.a | Odorantb | Odour descriptionc | RId | Concentration ± SD (%CV) (μg/kg fresh fruit)e | Odour threshold (μg/kg water)f | OAVg | |
|---|---|---|---|---|---|---|---|
| DB-Wax | DB-5 | ||||||
| aOdorants were numbered according to their retention time on DB-5 column (Figure 1). bOdorants were identified by comparing their retention indices on the DB-Wax and DB-5 column, their mass spectra, and their odor notes (detected by GC-O) with respective data of reference compounds. cOdour note as perceived at the sniffing port during GC-O analysis. dRetention index. eAll data are the mean of three measurements ± standard deviation and coefficient of variation (CV). In all the cases, the correlation coefficient was higher than 0.995. fLeffingwell (2008). gOAV = Odour Activity Value, concentration divided by their odor threshold. | |||||||
| 1 | (Z)-3-Hexen-1-ol | Green | 1384 | 849 | 1.0 ± 0.9 (8.8%) | 70 | <1 |
| 2 | Isoamyl acetate | Fruity, sweet | 1131 | 873 | 22.1 ± 7.6 (9.1%) | 2 | 11.1 |
| 3 | α-Pinene | Pine, herbal | 1035 | 942 | 3038.3 ± 13.4 (1.7%) | 6 | 506.4 |
| 4 | Limonene | Citrus, fruity | 1216 | 1042 | 7814.9 ± 16.9 (2.1%) | 10 | 781.4 |
| 5 | β-Caryophyllene | Woody, tree bark, Terpeny, earthy | 1630 | 1449 | 4271.1 ± 14.7 (0.3%) | 64 | 66.7 |