Institute Investigaciones para la Industria Alimentaria

Havana, Cuba

Institute Investigaciones para la Industria Alimentaria

Havana, Cuba

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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.


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.


Baez D.,Suchel Fragancia | Pino J.A.,Institute Investigaciones Para la Industria Alimentaria | Morales D.,Suchel Fragancia
Journal of Essential Oil Research | Year: 2011

The headspace volatile compounds of the flowers of ginger lily (Hedychium coronarium J. Koenig) were analyzed by solid phase microextraction coupled with capillary gas chromatography/mass spectrometry. A total of 39 compounds were identified, representing 98% of the entire amount. The volatile fraction was characterized by monoterpene hydrocarbons (34.9%), oxygenated monoterpenes (34.4%) and sesquiterpene hydrocarbons (13.2%). The major components were (E)-β-ocimene (28.7%), linalool (19.3%) and 1,8-cineole (14.5%), and they were found to make a major contribution to the typical scent of this flower. © 2011 Allured Business Media.


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%).


Pino J.A.,Institute Investigaciones para la Industria Alimentaria
Journal of Essential Oil-Bearing Plants | Year: 2013

The volatile compounds of the flowers of Moringa oleifera Lam. were analyzed by simultaneous distillation-extraction and capillary gas chromatography/mass spectrometry. Seventy-four compounds were identified, representing 99.8 % of the total composition. The volatile fraction was characterized by aliphatic compounds (34.2 %), nitrogen-compounds (16.6 %), oxygenated monoterpenes (16.0 %), monoterpene hydrocarbons (15.7 %), and oxygenated sesquiterpenes (13.3 %). The major components were (E)-nerolidol (13.3 %), α-terpineol (7.8 %) and benzyl isothiocyanate (6.4 %). © 2013 Copyright Har Krishan Bhalla & Sons.


Pino J.A.,Institute Investigaciones para la Industria Alimentaria
Journal of Essential Oil-Bearing Plants | Year: 2011

The volatile constituents from leaves of Justicia pectoralis Jacq. var. tipo grown in Cuba was studied by GC and GC-MS. Thirty-two compounds were identified, of which the most prominent were nonanal (45.9 %), 1-octen-3-ol (8.4 %) and coumarin (7.4 %). © 2011, Har Krishan Bhalla & Sons.


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.


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.


Pino J.A.,Institute Investigaciones para la Industria Alimentaria | Queris O.,Institute Investigaciones para la Industria Alimentaria
Food Chemistry | Year: 2011

The volatile compounds of mango wine were isolated by continuous solvent extraction and analysed by GC-FID and GC-MS. A total of 102 volatile constituents were identified and quantified. The mango wine accounted for about 9. mg/l of volatile compounds, which included 40 esters, 15 alcohols, 12 terpenes, 8 acids, 6 aldehydes and ketones, 4 lactones, 2 phenols, 2 furans, and 13 miscellaneous compounds. Isopentanol and 2-phenylethanol were the major constituents. A tentative study to estimate the contribution of the identified compounds to the aroma of the wine, on the basis of their odour activity values, indicated that the compounds potentially most important to mango wine included ethyl butanoate and decanal. © 2010 Elsevier Ltd.


Pino J.A.,Institute Investigaciones Para la Industria Alimentaria
Journal of Essential Oil-Bearing Plants | Year: 2010

The volatile constituents from fruits of Pouteria campechiana (Kunth) Baehni grown in Cuba were studied by GC and GC/MS. The yield of total volatiles, estimated by the addition of a measured amount of internal standard to the sample prior to volatile isolation, was 18.8 mg/kg. Forty-nine compounds were identified, of which the most prominent were methyl 2-hydroxy-4-methylpentanoate (4.74 mg/kg) and S-methyl 2-propenethioate (2.48 mg/kg).

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