Free 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-mass 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 GC-MS, after room temperature silylation. Several conjugated alcohols and cinnamic acids were detected and reported as cashew apple glycosyl constituents for the first time.
glycoside, cashew apple, Anacardium occidentale L., volatile compounds, high-temperature gas chromatography
NCBI PubMed ID: 10775367Publication DOI: 10.1021/jf9909252Journal NLM ID: 0374755Publisher: American Chemical Society
Correspondence: Bicalho B
Institutions: Ilha do Fundão, Centro de Tecnologia, Bloco A, Instituto de Química, Departamento de Química Orgânica, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brazil
Methods: extraction, derivatization, evaporation, HRGC-MS, HRGC
Found