Volatile acids from tropical fruits: cherimoya (Annona cherimolia Mill.), guava (Psidium guajava L.), mango (Mangifera indica L. var. Alphonso), pawpaw (Carica papaya L.).
Idstein H., Bauer C., Schreier P.
Author Affiliation: Universität Würzburg, D-8700 Würzburg, German Federal Republic.
Zeitschrift für Lebensmittel-Untersuchung und -Forschung 180 : 394-397
Abstract : The volatile acids extracted by pentane/dichloromethane (2 + 1) from the fruit pulp were identified and determined by capillary gas chromatography and combined capillary gas chromatography-mass spectrometry using EI- and CI-modes. In cherimoya, of 47 acids characterized, the major compounds were hexanoic (3 mg/kg) and octanoic (1 mg/kg) acid. Fifty-one acids were identified in guava, 54 in mango and 56 in pawpaw. (E)-cinnamic acid (0.4 mg/kg) and (Z)-3-hexenoic acid (0.2 mg/kg) were the major constituents in guava; in mango 5-hydroxy-(Z)-7-decenoic acid (2 mg/kg) and 3-hydroxyoctanoic acid (1.1 mg/kg) and in pawpaw butanoic acid (1.2 mg/kg) were the major constituents.