Volatile compounds and precursors characterization of the Grumixama (Eugenia brasiliensis LAM.) and Cereja-do-Rio-Grande (Eugenia involucrata DC.), atlantic forest native fruits

Author(s)

Florença Maria Borges

• Document type: Master's Dissertation
• Press: São Paulo.
• Institution: Universidade de São Paulo (USP). Conjunto das Químicas (IQ e FCF) (CQ/DBDCQ)
• Defense date: 2021-08-20

Examining board members

Eduardo Purgatto; Aline Andréia Cavalari Corete; Neuza Mariko Aymoto Hassimotto; Grazieli Benedetti Pascoal

• Advisor: Eduardo Purgatto

Abstract

The Atlantic Forest harbors thousands of plants despite of its reduced and fragmented character. It is important to highlight the fruit species which hold attributed and important value for food and socio-cultural security. Among them, there are the big cherry (Eugenia involucrata DC.) And the grumixama (Eugenia brasiliensis Lam.), fruit with sweet-acidulated flavor, which is much appreciated and used in the preparation of sweets, syrups, liqueurs, and jellies. One of the determining characteristics for the success and acceptance of these fruits by the consumer are the attributes of sensorial quality. The aromatic properties of the fruits depend on the individual potency of the volatiles and the concentration in each one of them, as well as the combination with other compounds. Despite of the great market potential due to the nutritional, phytotherapic and exotic flavor characteristics, the existing plantations of these fruits are originated from seed multiplication, resulting on uneven plants in terms of production and quality characteristics. In this sense, the presented work below was aimed to identify volatile metabolites that confer desirable sensorial characteristics to the fruits. The volatile compounds were analyzed in triplicate according to the Solid Phase Microextraction (SPME) method. The results showed that the fruit groups from different regions differed in terms of the composition of volatile metabolites, as well as in the abundance of these compounds. There was also a variation of composition among the trees of the same region which demonstrated such heterogeneity caused by seed propagation. Most volatile compounds produced were identified as terpenes which are known for playing an important role in the flavor of fruits. In this way, by knowing the aroma, a set of data will be provided and used as an allowance for other researchers who are working in the various areas related to the pursue of the necessary characteristics for the commercial success, resulting on the motivation to cultivate and value the forest. (AU)

• FAPESP's process: 18/21986-5 - Characterization of volatile compounds and their precursors in cereja do Rio Grande (Eugenia involucrata DC.) and grumixama (Eugenia brasiliensis LAM.), native fruits from Atlantic Forest
• Grantee: Florença Maria Borges
• Support Opportunities: Scholarships in Brazil - Master