Volatile profiling of pitanga fruit (Eugenia uniflora L.) at different ripening stages using solid-phase microextraction and mass spectrometry coupled with gas chromatography

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MetadadosDescriçãoIdioma
Autor(es): dc.creatorSilva, Jéssyca Santos-
Autor(es): dc.creatorDamiani, Clarissa-
Autor(es): dc.creatorCunha, Mariana Crivelari da-
Autor(es): dc.creatorCarvalho, Elisângela Elena Nunes-
Autor(es): dc.creatorVilas Boas, Eduardo Valério de Barros-
Data de aceite: dc.date.accessioned2026-02-09T11:39:40Z-
Data de disponibilização: dc.date.available2026-02-09T11:39:40Z-
Data de envio: dc.date.issued2020-04-08-
Data de envio: dc.date.issued2020-04-08-
Data de envio: dc.date.issued2019-05-
Fonte completa do material: dc.identifierhttps://repositorio.ufla.br/handle/1/39876-
Fonte completa do material: dc.identifierhttps://www.sciencedirect.com/science/article/abs/pii/S030442381930158X-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/capes/1144608-
Descrição: dc.descriptionRipening of fruits is a natural phenomenon that is easily detectable due to a variety of underlying chemical transformations that involve volatile compounds producing aroma. The objective of this work was to verify the profile of the volatiles emitted during the ripening process of red-type pitanga fruit (Eugenia uniflora L.) using solid-phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC–MS). Through the analysis of volatile composition at the four different ripening stages, we identified 33 compounds. The volatile profile of the pitanga at four ripening stages was predominantly composed of terpenoid compounds (monoterpenes and sesquiterpenes). We also show that the volatile profile was influenced by the ripening stage. In addition, it was observed that esters appear to be preferably biosynthesized at the later stages of ripening. Multivariate statistical analysis allowed for the organization of the dataset in an easily understood structure.-
Idioma: dc.languageen-
Publicador: dc.publisherElsevier-
Direitos: dc.rightsrestrictAccess-
???dc.source???: dc.sourceScientia Horticulturae-
Palavras-chave: dc.subjectEugenia uniflora L.-
Palavras-chave: dc.subjectFruit development-
Palavras-chave: dc.subjectVolatile-
Palavras-chave: dc.subjectTerpenoids-
Palavras-chave: dc.subjectMonoterpenes-
Palavras-chave: dc.subjectSesquiterpenes-
Título: dc.titleVolatile profiling of pitanga fruit (Eugenia uniflora L.) at different ripening stages using solid-phase microextraction and mass spectrometry coupled with gas chromatography-
Tipo de arquivo: dc.typeArtigo-
Aparece nas coleções:Repositório Institucional da Universidade Federal de Lavras (RIUFLA)

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