Application of high-temperature gas chromatography-mass spectrometry to the investigation of glycosidically bound components related to cashew apple (Anacardium occidentale L. Var. Nanum) volatiles |
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Authors: | Bicalho B Pereira A S Aquino Neto F R Pinto A C Rezende C M |
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Affiliation: | Ilha do Fund?o, Centro de Tecnologia, Bloco A, Instituto de Química, Departamento de Química Organica, lab. 621/607, Universidade Federal do Rio de Janeiro, Rio de Janeiro, RJ 21949-900, Brazil. beatriz@iqm.unicamp.br |
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Abstract: | Free and bound volatile components of a Brazilian cashew apple variety (Anacardium occidentale L. var. nanum) were obtained by simultaneous distillation-extraction (SDE) and XAD-2 adsorption. According to gas chromatography-mass spectrometry (GC-MS) analyses and retention indices, 62 free volatile constituents were characterized and quantified. They were esters (40%), terpenes (20%), hydrocarbons (14%), fatty acids (9%), aldehydes (8%), alcohols (3%), lactones (3%), ketones (1%), phenols (1%), and norisoprenoids (1%). The glycosidically bound volatile precursors were analyzed by high-temperature GC-MS, after room temperature silylation. Several conjugated alcohols and cinnamic acids were detected and reported as cashew apple glycosyl constituents for the first time. |
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