Volatile compounds of arazá fruit (Eugenia stipitata McVaught)

Abstract

The arazá (Eugenia stipitata McVaugh) is native from the Peruvian
part of the Amazonian forest. The fruit is a sphere, characterized by its
intense aroma and acid flavor and green to yellow peel at maturity. The edible
part, a creamy-white pulp, is eaten fresh or is used to prepare juices, marmalades,
ice creams and liquors. Volatile compounds were isolated from arazá by
continuous liquid-liquid extraction using pentane-dichloromethane [1 : 1 (v/v)]
for 8 h, and analyzed by GC-FID and GC-MS using HP-Innowax fused silica
column. The concentrated extract showed aroma notes resembling the flavor of
fresh fruit, described as sweet-green-fruity. A total amount of 7.9 mg of volatile
compounds per kilogram of fresh fruit was obtained. In total, 27 esters, 20 terpenes,
five alcohols, six carbonyls, five acids, three hydrocarbons, two lactones
and two sulfur-compounds were identified. Of the 70 components identified, 53
are reported for the first time in this fruit. Esters (54.8 % of the total composition)
were the most abundant compound class. Ethyl octanoate, ethyl dodecanoate
and ethyl decanoate were found to be the major constituents. Other significant
compounds were: ethanol, 1-hexanol, globulol, 2-methylbutanoic acid, hexanoic
acid, octanoic acid, 3-methyl-2-buten-1-ol and 2-furfural