Volatile and Semi-volatile Composition of the Ripe Brazilian Couroupita guianensis Fruit

This study was conducted in order to characterize the volatile and semi-volatile compounds profile of ripe Couroupita guianensis fruits from Brazil, using a solid-phase extraction technique and gas chromatography methods. Fifty compounds were detected in the samples. Linalool, benzyl alcohol, terpineol, hexadecanoic acid and the cis- and trans-furan linalool oxides were considered the most abundant compounds of the total aqueous extract fraction, where linalool and its oxides, terpineol, benzoic acid and 7-methoxy-coumarin were identified as pleasant odor-active compounds and benzothiazole as an off-flavor compound. Linalool appeared to be the most important odorant of this fraction, since its odor activity value was 730. Linalool, 2-ethylhexanol and limonene were the major compounds found in the headspace fraction, where limonene, 1-octen-3-ol and linalool were classified as odor-active compounds. The negative contribution of the fatty acids group to the overall aroma of the ripe fruit could be significant.