Characterization of Volatiles in Bullock's Heart (Annona reticulata L.) Fruit Cultivars from Cuba
2003
Pino, Jorge A. | Marbot, Rolando | Fuentes, Víctor
Volatile compounds were isolated from four cultivars of bullock's heart fruit (Cenizo, Rojo, Verde, and De Ojo) by simultaneous steam distillation−solvent extraction. Compounds were identified by HRGC and capillary GC-MS. One hundred and eighty compounds were identified in the aroma extracts, of which α-pinene, β-pinene, myrcene, limonene, terpinen-4-ol, and germacrene D were found to be the major constituents. Fruit from cv. De Ojo containing the highest concentration of total volatile and the highest major terpenoid content had the highest custard-like and overall fruity aroma intensity. The presence of many terpenic compounds is thought to contribute to the unique flavor of the bullock's heart fruit.
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