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Baez D.,Suchel Fragancia | Pino J.A.,Institute Investigaciones para la Industria Alimentaria | Morales D.,Suchel Fragancia
Natural Product Communications | Year: 2012

The composition of the volatile compounds isolated by simultaneous distillation-extraction (SDE) and headspace-solid phase microextraction (SPME) from flowers of Magnolia grandiflora growing in Cuba was investigated by GC/FID and GC/MS. Sixty-seven and thirty-four components were obtained by SDE and SPME, respectively. β-Pinene (10.5%), geraniol (7.4%) and germacrene D (6.2%) were the main constituents of the volatile oil isolated by SDE, while (E)-β-ocimene (24.6%), geraniol (18.9%), β-elemene (11.2%) and germacrene D (9.9%) were the most abundant in the headspace of the flowers, respectively. Source


Baez D.,Suchel Fragancia | Morales D.,Suchel Fragancia | Pino J.A.,Institute Investigaciones para la Industria Alimentaria
Natural Product Communications | Year: 2012

The chemical composition of the volatile compounds isolated by simultaneous distillation-extraction (SDE) and headspace-solid phase microextraction (SPME) from flowers of Michelia champaca growing in Cuba was investigated by GC/FID and GC/MS. Sixty-seven and thirty-four components were identified by SDE and SPME, respectively, with 1,8-cineole (22.8%) as the main constituent in the volatile oil isolated by SDE, and methyl benzoate (30.3%), indole (16.6%) and β-elemene (10.4%) the major components detected by SPME. Source


Pino J.A.,Institute Investigaciones para la Industria Alimentaria
Natural Product Communications | Year: 2010

The chemical composition of the volatile compounds from the leaves of Turnera ulmifolia L. (Turneraceae) from Cuba was studied by GC and GC/MS. Sixty-four volatile compounds were identified, of which the major ones were β-caryophyllene (21.5%) and (Z)-3-hexen-1-ol (18.4%). Source


Pino J.,Institute Investigaciones para la Industria Alimentaria | Fuentes V.,Institute Investigaciones en Fruticultura Tropical | Barrios O.,Institute Investigaciones Fundamentales En Agricultura Tropical Alejandro Of Humboldt
Food Chemistry | Year: 2011

The steam volatile components of three cultivars of Cachucha mature peppers (Capsicum chinense Jacq.) were isolated by steam-distillation-continuous-extraction and analysed using GC and GC-MS. The composition of volatile compounds of the peppers differs clearly for the different cultivars. The content of volatile compounds, responsible for the flavour of Cachucha peppers, varied between 110.71 and 302.53mgkg-1. One hundred and thirty-six compounds were identified, from which hexyl isopentanoate, hexyl pentanoate, hexyl 2-methylbutanoate, 3,3-dimethylcyclohexanol, γ-himachalene and germacrene D were the major ones. © 2010 Elsevier Ltd. Source


Pino J.A.,Institute Investigaciones para la Industria Alimentaria | Fajardo M.,Institute Investigaciones Apicolas
International Journal of Food Science and Technology | Year: 2011

The volatile components of industrially produced spirits from three unifloral honeys of campanilla morada (Ipomoea crassicaulis [Benth.] B.L. Robinson), citrus (Citrus spp. L.) and romerillo de costa (Viguiera dentata [Cav.] Spreng.) were studied by combined sensory and instrumental techniques. GC and GC-MS analyses of the isolated extracts led to the detection of 205 volatile compounds, 150 of them were positively identified. In general, the most abundant classes were saturated alcohols, ethyl esters of saturated fatty acids and terpenes in all samples. Relative aroma intensity of individual volatile components was evaluated by aroma extract dilution analysis of solvent extracts, by gas chromatography-olfactometry and by odour activity values. Results indicated that 11 compounds: ethanol, ethyl esters of isopentanoic, hexanoic, octanoic and decanoic acids, 2-phenylethyl acetate, (E)-β-damascenone, hotrienol, decanal, methyl anthranilate and ethyl (E)-cinnamate were the most potent odorants in the honey spirits. © 2011 The Authors. International Journal of Food Science and Technology © 2011 Institute of Food Science and Technology. Source

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