FLAVOR BIOGENERATION IN MANGABA (Hancornia speciosa Gomes) FRUIT

• Published in: Revista Brasileira de Engenharia de Biossistemas (Online) Vol. 1; no. 1; pp. 25 - 31
• Main Authors: Narain, Narenda, Galvão, Mércia De S., Ferreira, Daniel Da S., Navarro, Daniela M. A. F.
• Format: Journal Article
• Language: Portuguese
• Published: 03.11.2007
• ISSN: 1981-7061; 2359-6724
• DOI: 10.18011/bioeng2007v1n1p25-31

Most of the volatile flavoring substances are formed during maturation of fruit when itripens. In this study, the mangaba (Hancornia speciosa Gomes) fruit was harvested athalf-ripe and ripe stages of maturity and analyzed for its volatile components. The extractswere obtained from the fruit pulp by using simultaneous distillation and extractiontechnique. Several extraction parameters such as weight of the pulp, dilution with water,solvent volume and extraction period were standardized to obtain highly characteristicfruit aroma extracts. The extracts were analyzed for the identification of volatilecompounds by using a system of high resolution gas chromatograph coupled with massspectrometer. Eighty-six components were separated out of which 46 compounds werepositively identified. The volatile flavoring substances pertaining to classes of estersand terpenes increased from 6.19 to 35.487% and from 7.51 to 10.40%, respectively.The principal volatile compounds present in the pulp of ripe mangaba fruit were isopropylacetate (19.23%), 3-hexanol (10.74%), linalool (7.38%), ä-limonene (2.43%), 3-pentanol(3.80%), 3-methyl 2-buten-1-ol (2.53%) and furfural (1.52%). Biogeneration of mangabaflavor is mainly characterized due to the presence of compounds pertaining to esters,aldehydes and terpenes.