HS-SPME optimization and extraction of volatile compounds from soursop (Annona muricata L.) pulp with emphasis on their characteristic impact compounds

HS-SPME optimization and extraction of volatile compounds from soursop (Annona muricata L.) pulp with emphasis on their characteristic impact compounds

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Abstract Aroma and taste are decisive factors in the selection of any food. The aim of this study was to extract the volatile compounds present in soursop (Annona muricata L.) pulp by Solid-phase microextraction (SPME) technique using 3 different fibers (DVB/CAR/ PDMS, CAR/PDMS and PDMS/DVB). An exp...

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Bibliographic Details
Main Authors: Karen Leticia de SANTANA, Mercia de Sousa GALVÃO, Monica Silva de JESUS, Juliete Pedreira NOGUEIRA, Narendra NARAIN
Format: Article
Language:English
Published: Sociedade Brasileira de Ciência e Tecnologia de Alimentos
Series:Food Science and Technology
Subjects:
Annona muricata
flavor
SPME
tropical fruits
volatile compounds
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000200250&lng=en&tlng=en

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http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000200250&lng=en&tlng=en

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