Abstract
The pulp aroma composition of untreated, boiled and roasted Dacryodes edulis (G. Don) H.J. Lam (Burseraceae) fruits from Cameroon was investigated by headspace solid phase microextraction (HS-SPME) coupled with gas chromatographic-spectroscopic (GC/FID and GC/MS) and olfactoric methods to identify those volatiles responsible for the characteristic aroma of these different samples. In particular, monoterpenes, such as α-pinene (untreated/boiled/roasted fruits: 60.3%/44.9%/37.1%), β-pinene (8.2%/21.1%/16.2%), myrcene (15.0%/7.3%/20.9%), limonene (3.6%/6.3%/3.4%) and sabinene (1.4%/3.8%/1.1%) were found to be main compounds of these essential oils. In addition, dimethyl sulfide (4.1%/7.0%) and hexanal (4.6%/8.1%) could be identified in the pulp headspace of boiled and roasted D. edulis fruits. A correlation of the identified constituents of these three pulp headspace samples of this commonly known “African pear” from Cameroon with their single odor impressions is also given.
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
References
Neuwinger HD (2000) African traditional medicine. Medpharm, Stuttgart, Germany
Onocha PA, Ekundayo O, Oyelola O, Laakso I (1999) Flavour Fragr J 14:135–139
Menut C, Lamaty G, Bissangou MF, Bessiere JM, Ouamba JM, Silou TH (1993) Riv Ital EPPOS 4:737–739
Adams RP (2001) Identification of essential oil components by gas chromatography/quadrupole mass spectroscopy. Allured, Ill.
Davies NW (1990) J Chromatogr 503:1–24
Jennings W, Shibamoto T (1980) Qualitative analysis of flavour and fragrance volatiles by glass capillary gas chromatography. Academic Press, New York
Kondioya N, Berdaque J-L (1996) a compilation of relative retention indices for the analysis of aromatic compounds. Edition du Laboratoire Flaveur, Saint Genes Champanelle, France
Tudor E (1997) J Chromatogr A 779:287–297
Joulain D, König WA (1998) The atlas of spectral data of sesquiterpene hydrocarbons. E.B.-Verlag, Hamburg
Bonino M, Schellino R, Rizzi C, Aigotti R, Delfini C, Baiocchi C (2003) Food Chem 80:125–133
Diaz-Maroto MC, Pérez-Coello MS, Cabezudo MD (2002) Chromatographia 55:723–728
Jelen HH, Obuchowska M, Zawirska-Wojtasiak R, Wasowicz E (2000) J Agric Food Chem 48:2360–2367
Jirovetz L, Leitner E, Buchbauer G (2001) Recent Res Dev Agric Food Chem 5:143–166
Vercammen J, Sandra P, Baltussen E, Sandra T, David F (2000) J High Resolut Chromatogr 23:547–553
Jirovetz L, Buchbauer G, Ngassoum MB (2003) Ernährung/Nutrition 27:5–7
Shang C, Deng C, Zhang X, Chen Z, Hu Y (2002) Chromatographia 55:737–741
Arctander S (1969) Perfume and flavor chemicals. Published by the editor, Montclair
Bauer K, Garbe D, Surburg H (1997) Common fragrance and flavor Materials, 3rd edn. VCH, Weinheim, Germany
Fazzalari FA (1978) Compilation of odor and taste threshold values data. American Society for Testing and Materials, Philadelphia, USA
Furia TE, Bellanca N (1975) Fenaroli’s handbook of flavor ingredients, 2nd edn. CRC, Cleveland, Ohio
Ohloff G (1994) Scent and fragrances. Springer-Verlag, Berlin
Sigma-Aldrich Co. (2001) Flavors and fragrance. Sigma-Aldrich, Milwaukee, Wis.
Acknowledgements
We acknowledge the olfactory evaluations by Wolfgang Höppner and Volker Hausmann, chief perfumers of Dragoco Co., Vienna, and the interest in these investigations by their company.
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
Jirovetz, L., Buchbauer, G., Geissler, M. et al. Pulp aroma compounds of untreated, boiled and roasted African pear [Dacryodes edulis (G. Don) H.J. Lam] fruits from Cameroon by HS-SPME analysis coupled with GC/FID and GC/MS. Eur Food Res Technol 218, 40–43 (2003). https://doi.org/10.1007/s00217-003-0823-z
Received:
Revised:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s00217-003-0823-z