Pino Jorge A, Marbot Rolando, Fuentes Victor
Instituto de Investigaciones para la Industria Alimenticia, Carretera del Guatao km 3 1/2, La Habana 19200, Cuba.
J Agric Food Chem. 2003 Jun 18;51(13):3836-9. doi: 10.1021/jf020733y.
Volatile compounds were isolated from four cultivars of bullock's heart fruit (Cenizo, Rojo, Verde, and De Ojo) by simultaneous steam distillation-solvent extraction. Compounds were identified by HRGC and capillary GC-MS. One hundred and eighty compounds were identified in the aroma extracts, of which alpha-pinene, beta-pinene, myrcene, limonene, terpinen-4-ol, and germacrene D were found to be the major constituents. Fruit from cv. De Ojo containing the highest concentration of total volatile and the highest major terpenoid content had the highest custard-like and overall fruity aroma intensity. The presence of many terpenic compounds is thought to contribute to the unique flavor of the bullock's heart fruit.
采用同时蒸馏萃取法从四种牛心果品种（Cenizo、Rojo、Verde和De Ojo）中分离挥发性化合物。通过高分辨率气相色谱（HRGC）和毛细管气相色谱-质谱联用（GC-MS）对化合物进行鉴定。在香气提取物中鉴定出180种化合物，其中α-蒎烯、β-蒎烯、月桂烯、柠檬烯、萜品-4-醇和杜松烯D被发现是主要成分。De Ojo品种的果实总挥发性成分浓度最高，主要萜类化合物含量也最高，具有最高的蛋奶香味和整体果香强度。许多萜类化合物的存在被认为有助于牛心果独特的风味。
