Abstract
Dongwon F&BAbstract The objective of this study was to identify the volatile compounds and aroma-active compounds from acaiberry (Euterpe oleracea). Volatiles were isolated by high vacuum distillation using solvent-assisted flavor evaporation(SAFE) and liquid-liquid continuous extraction (LLCE). To identify the characteristic aroma-active compounds of acaiberry, gas chromatography-mass spectrometry-olfactometry was used. Aroma-active compounds were evaluated by aromaextract dilution analysis (AEDA). A total of 51 and 54 volatile compounds from acai berry were identified from SAFEand LLCE extracts, respectively. Alcohols were confirmed to be important volatile compounds in acai berry, as the majorvolatile compounds were 2-phenylethanol, (Z)-3-hexenol, and benzyl alcohol. β-Damascenone (berry, rose), trans-linalooloxide (woody), (Z)-3-hexenol (grass), and 2-phenylethanol (rose, honey) were considered the aroma-active compounds inacai berry. The most intense aroma-active compound of acai berry was β-damascenone.Keywords: acai berry, volatile compound, aroma-active compound, olfactometry
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