Abstract
The volatile constituents of several Amazonian fruits—bacuri, cupuacu, maruci and taperebá—were isolated by steam distillation-extraction of pulp or juice from the canned fruits. Essences were subjected to gas chromatographic analysis in high resolution wall-coated open tubular glass capillary columns; identification of the volatile constituents was based on mass spectral analysis, supported by gas chromatographic retentions under linearly temperature-programmed conditions. Considered individually, none of the compounds identified duplicates the aroma of any of these fruits. Many of them do, however, contribute fruity notes. This indicates that the typical aroma for each individual fruit is due not to one compound, but is probably the result of an integrated response to the contribution of a wide spectrum of compounds.
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