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

dc.creatorBicalho, B
dc.creatorPereira, AS
dc.creatorNeto, FRA
dc.creatorPinto, AC
dc.creatorRezende, CM
dc.date2000
dc.dateAPR
dc.date2014-12-02T16:25:47Z
dc.date2015-11-26T17:23:33Z
dc.date2014-12-02T16:25:47Z
dc.date2015-11-26T17:23:33Z
dc.date.accessioned2018-03-29T00:10:51Z
dc.date.available2018-03-29T00:10:51Z
dc.identifierJournal Of Agricultural And Food Chemistry. Amer Chemical Soc, v. 48, n. 4, n. 1167, n. 1174, 2000.
dc.identifier0021-8561
dc.identifierWOS:000086572200033
dc.identifier10.1021/jf9909252
dc.identifierhttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/54745
dc.identifierhttp://www.repositorio.unicamp.br/handle/REPOSIP/54745
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/54745
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1283854
dc.descriptionFree 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-mss 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 CC-MS, after room temperature silylation. Several conjugated alcohols and cinnamic acids were detected and reported as cashew apple glycosyl constituents for the first time.
dc.description48
dc.description4
dc.description1167
dc.description1174
dc.languageen
dc.publisherAmer Chemical Soc
dc.publisherWashington
dc.publisherEUA
dc.relationJournal Of Agricultural And Food Chemistry
dc.relationJ. Agric. Food Chem.
dc.rightsfechado
dc.sourceWeb of Science
dc.subjectcashew apple
dc.subjectAnacardium occidentals L.
dc.subjectvolatile compounds
dc.subjectglycoside
dc.subjecthigh-temperature gas chromatography
dc.subjectCarica-papaya Fruit
dc.subjectBeta-d-glucosides
dc.subjectComosus L Merr
dc.subjectAroma Components
dc.subjectMonoterpene Glycosides
dc.subjectGrape Juice
dc.subjectRiesling Wine
dc.subjectConstituents
dc.subjectIdentification
dc.subjectHydrolysis
dc.titleApplication of high-temperature gas chromatography-mass spectrometry to the investigation of glycosidically bound components related to cashew apple (Anacardium occidentale L. Var. nanum) volatiles
dc.typeArtículos de revistas


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