The Aroma of Brazilian Ambarella Fruit (Spondias cytherea Sonnerat)

Abstract

From the static cryogenic headspace of ambarella fruit, six impact aroma compounds were characterized by aroma extract dilution analysis. By multidimensional GC/MS using chiral capillary column, these substances were identified as ethyl (S)(+) 2-methyl butyrate (fruity), ethyl isovalerate (fruity and cheese-like), ethyl propionate (fruity), ethyl butyrate (fruity and refreshing), (R)(-)-linalool (floral) and trans-pinocarveol (herbaceous). Trapping those substances by the use of a GC-sniffing port allowed a very typical fruity ambarella essence.

Key Word Index:

• Spondias cytherea
• Spondias dulcis
• Anacardiaeeae
• ambarella
• fruit volatiles
• aroma extract dulution analysis