Valorisation of Schinus molle fruit as a source of volatile compounds in foods as flavours and fragrances.
Food Res Int
; 133: 109103, 2020 07.
Article
in En
| MEDLINE
| ID: mdl-32466921
ABSTRACT
Schinus molle L. (Anacardiaceae) is an evergreen tree native to South America and has been introduced into North and South Africa and the Mediterranean region. The mature berries are known as an alternative to pepper by their pungency and collected for essential oil production to substitute black pepper in perfumery. Several investigators have examined the physicochemical properties and chemical composition of the essential oil, but the release of bound volatile compounds in S. molle berries from the corresponding glycosides is presented here for the first time. The carotenoid content of mature berries was also studied over two successive ripening periods. Ten carotenoids were identified by HPLC-MS/MS lutein, phytoene, ß-cryptoxanthin, phytofluene, ß-carotene, 9-Z-ß-carotene, ß-cryptoxanthin-C120, ß-cryptoxanthin-C140, ß-cryptoxanthin-C160 and lycopene. This research is the first to characterise the carotenoids in molle berries and their degradation products (norisoprenoids) in the "free" and glycosylated volatile fruit fractions. The detection of many of these glycosidically bound volatile compounds in berries should be considered to have a sensory contribution, which might differentiate the volatile profile. In addition, our results could explain, through the flavour complexity found in both the "free" and glycosylated fractions, the reported traditional use of molle berries as a pepper substitute. For comparison purposes, the essential oil from mature berries obtained by hydrodistillation was also studied.
Key words
Full text:
1
Collection:
01-internacional
Database:
MEDLINE
Main subject:
Oils, Volatile
/
Anacardiaceae
/
Volatile Organic Compounds
/
Fruit
Language:
En
Journal:
Food Res Int
Year:
2020
Document type:
Article
Affiliation country: