Effect of the Variables Time and Temperature on Volatile Compounds Extraction of Salami by Solid Phase Microextraction

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)The aim of this study was to determine the experimental conditions for extracting volatile compounds present in the headspace of a salami sample by solid phase microextraction (Carboxen/PDMS fiber), monitoring the individual aromas of the extracts directly in order to maintain the original aroma of the product. Additionally, extracts were analyzed in gas chromatograph equipped with flame ionization detector and mass spectrometer (GC-FID and GC/MS). Volatile compounds were separated in polar phase capillary column (DB-Wax). Response Surface Methodology was used to explain the effects of both time and temperature on the salami aroma and on the instrumental measurements. Trained judges analyzed the intensity of a characteristic aroma from 12 salami extracts directly in olfactometer coupled with a gas chromatograph. The sensory results generated a multivariate statistical model (R (2) = 0.72, p < 0.05) that included linear time and temperature terms. The optimal conditions were determined to be an extraction period of 45 min at 50 A degrees C, as the resulting extract received a mean sensory score of 7.15. This method allowed us to obtain a highly representative aroma of the product in an adequate time.5511861195Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq

Fatty acid composition of total lipids, neutral lipids and phospholipids in wild and farmed matrinxa (Brycon cephalus) in the Brazailian Amazon area

BACKGROUND: The chemical composition of Amazonian fish is extremely variable, being influenced by the season and the type and amount of food. A special interest in the fish oil composition has been developed owing to the presence of essential fatty acids, since this is directly related to human health. This study aimed to investigate the fatty acid composition (FAC) of the total lipid (TL), neutral lipid (NL) and phospholipid (PL) fractions of the dorsal muscle and orbital cavity of farmed and wild matrinxa in the Amazon area captured in different seasons. RESULTS: Fatty acids (FA) were analysed by high-resolution gas chromatography/mass spectrometry. Sixty-five FA were detected in the TL, 66 in the NL and 55 in the PL. The main FA found in farmed and wild fish were oleic, palmitic, stearic and linoleic acids. No distinctions in the quality or quantity of these fractions between dorsal muscle and orbital cavity were found. CONCLUSION: The season had a significant influence on the TL and FAC. Fish captured during the dry season showed lower levels of lipid and a higher percentage of long-chain polyunsaturated fatty acids. Matrinxa farmed in a semi-intensive system showed a nutritional quality comparable to that of wild matrinxa captured in the wet A season. (c) 2007 Society of Chemical Industry.87142596260

Composition of total, neutral, and phospholipids in mapara (Hypophthalmus sp.) from the Brazilian Amazonian area

Ten lots of mapara (Hypophthalmus sp.), captured from the Amazon River, Brazil, were analyzed for their lipid content and fatty acid composition. This knowledge would allow for the development of adequate processing methods and the formulation of therapeutic diets. Separation into neutral and phospholipids was accomplished by silica-gel column chromatography. Fat from the muscular tissue and from the orbital cavity of the mapara was analyzed by high-resolution gas chromatography-mass spectrometry in two different seasonal periods. There were high levels of saturated and monounsaturated fatty acids in the total and neutral lipid with the principal components 16:0, 18:1 omega9, 18:0, 16:1 omega7, 14:0, 18:3 omega3, and 18:1 omega7 in both seasons. In the phospholipids there was a high level of polyunsaturated fatty acids, including primarily 16:0, 18:1 omega9, 18:0, 16:1 omega7, 22:6 omega3, 20:4 omega6, 18:3 omega3, and 20:5 omega3. The ratio omega3/omega6 was the same in the muscular tissue and in the orbital cavity, in both seasonal periods. The muscle tissue could be used in diets that need high levels of polyunsaturated fatty acids, but use of the head to produce an omega3 fatty-acid-rich oil still requires greater study with respect to its economic viability.49104859486

Headspace gas chromatography-mass spectrometry of volatile compounds in murici (Byrsonima crassifolia L. Rich)

Northern and Northeastern Brazil have a natural diversity of fruits, many of which are considered exotic, presenting different flavors and aromas. The enormous diversity of fruits represents a promising area for research on aromas. There is also a great potential for the manufacture of juices, desserts or other processed products. Murici is a typical fruit from these regions presenting a different flavor, reminiscent of that of cheese. This fruit is consumed mainly as juice, ice cream or as liquor, greatly appreciated by the local population. Headspace volatile compounds of three lots of the fruit from Ceará (Fortaleza) were collected by suction on Porapak Q for 2 h and desorbed with 300 μl of acetone. The isolated volatile compounds were separated by high resolution GC. Forty-six volatile compounds were detected, of which 41 were identified by gas chromatography–mass spectrometry and Kovats indices. The most abundant compounds were ethanol (28.3%) and ethyl hexanoate (25.1%). Butanoic acid (5.1%), hexanoic acid (5.1%) and methyl butyrate (2.8%) were also detected in the headspace of the fruit and confirm its unusual cheese aroma.9851-229730125th International Symposium on Capillary Chromatography2002-05-13Riva del Garda, Itáli

VOLATILE COMPONENTS OF 2 PAPAYA CULTIVARS

The volatile components of two papaya cultivars (Solo and Formosa) from the same geographic region (Bahia) and of the same cultivar (Solo) from two geographic regions (Bahia and Para) were investigated during two consecutive years, 1991 and 1992. The three lots analysed for each cultivar from the same geographic location showed great variability, especially in the first year. However, some marked differences between cultivars could be observed. The cultivar Solo presented high percentage of linalool (up to 94%); generally, the second most abundant constituent was trans linalool oxide. The cultivar Formosa generally presented a greater proportion of the cis oxide (thus the major component) and the second most abundant component was linalool. The esters methyl butanoate, crotonate and hexanoate varied markedly in their relative percentages, reaching in some chromatograms a very high relative proportion in 1991. The volatile composition of the Solo cultivar from the two different geographic region did not differ, with the exception of methyl butanoate, which presented a relative percentage of 18% in one sample from Bahia in 1991.36361363

EPA and DHA quantification in two species of freshwater fish from Central Amazonia

The levels of the fatty acids EPA and DHA were determined for two species of fish (Hypophthalmus sp. and Cichla sp.), in the muscular tissue and in the orbital cavity, in two different seasonal periods in the Brazilian Amazonian area. Relatively high amounts (oil mg/g) for freshwater fish were found for DHA in the two species. Hypophthalmus sp. presented a higher concentration of EPA (20 +/- 3 mg/g) and DHA (18 +/- 3 mg/g) in the wet seasonal period in the muscular tissue, without a significant difference between the two acids. Higher concentrations of DHA were detected in the flood period in the muscular tissue (55 +/- 9 mg/g) of Cichla sp. but with reduced concentrations of EPA (5 +/- 1 mg/g). (C) 2007 Published by Elsevier Ltd.107258759

Aroma of minor tropical fruits

Publications on the volatile composition of some minor tropical fruits, i.e. acerola, cupuacu, soursop, bacuri, genipap, umbu-caja, araca-boi, camu-camu, umbu, murici and cashew apple, are reviewed. Differences observed in the volatile composition of a same fruit could be due to the methodology and/or to different cultivars or geographical regions. Bound volatiles can also be liberated during the extraction procedures under drastic conditions. Copyright (c) 2005 John Wiley & Sons. Ltd.20435837

Volatile composition of some Brazilian fruits: Umbu-caja (Spondias citherea), camu-camu (Myrciaria dubia), arapa-boi (Eugenia stipitata), and cupuacu (Theobroma grandiflorum)

Twenty-one volatile compounds, were identified for the first time by CC-MS in umbu-caja and in camu-camu, plus 30 volatile compounds were identified in araca-boi samples. Terpenic compounds predominated among the volatile compounds in these fruit samples, with the major compounds being identified as cis-beta-ocimene and caryophyllene in the northeastern fruit; alpha-pinene and d-limonene were the most abundant volatile compounds in the headspace of the Amazonian fruit camu-camu. Sesquiterpenes were the most abundant compounds in the araca-boi sample, with germacrene D presenting a higher relative percentage. The chemical class of esters predominated in the cupuacu sample. Ethyl butyrate and hexanoate were the major compounds in the headspace of this Amazonian fruit.4841263126