Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
1189847 | Food Chemistry | 2007 | 4 Pages |
Abstract
Volatile compounds were isolated from copoazú (Theobroma grandiflorum Schumann) fruit by liquid–liquid extraction at two different pH values of 3.3 (natural) and 7. The volatile extracts were analyzed by capillary GC–FID and GC–MS. Among the 56 compounds identified at two pH values, many of them were only present in the lower pH extract, confirming the presence of bound compounds in copoazú. Ethyl butanoate, ethyl hexanoate and linalool were the major constituents found in copoazú fruit.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Clara E. Quijano, Jorge A. Pino,