Comparison of Volatile Components in Two Naranjilla Fruit (Solanum Quitoense Lam.) Pulp From Different Origin
作者： P. BRUNERIE , P. MAUGEAIS
DOI: 10.1016/B978-0-444-88834-1.50019-3
关键词: Solvent extraction 、 Aroma 、 Solanum quitoense 、 Pulp (paper) 、 Chromatography 、 Food science 、 Chemistry
摘要: SUMMARY Aroma volatiles from the frozen pulps of naranjilla fruit (Lulo) two origins (Colombia and Costa Rica) were studied by GC/MS GC/sniffing analysis after solvent extraction concentration. The comparison showed important qualitative quantitative differences. In this study 150 components identified, among them about 50 newly found in fruit. Futhermore methyl 3-acetoxy butyrate Lulo pulp had not been reported to best our knowledge occur nature.
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