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Volatile Compounds of Cashew Apple (Anacardium occidentale L.)

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Volatile Compounds of Cashew Apple (Anacardium occidentale L.)

Beatriz Bicalho*

and Cla´udia M. Rezende

Universidade Federal do Rio de Janeiro, Centro de Tecnologia, Bloco A, Instituto de Quı´mica, Lab. 622, Ilha do Funda˜o, Rio de JaneiroÐRJ, 21949Ð900, Brazil

* Author for correspondence and reprint requests

Z. Naturforsch.56 c,35Ð39 (2001); received August 22/September 26, 2000

§ Present address: UNICAMP/Instituto de Quı´mica, CP 6154, CampinasÐSP, 13083Ð970, Brazil. E-mail: beatriz@iqm.unicamp.br

Anacardium occidentaleL., Cashew Apple, Volatile Compounds

The volatile compounds of a largely consumed Brazilian cashew apple variety (Anacar- dium occidentaleL. var.nanum, Anacardiaceae) were recovered by headspace extraction or simultaneous distillation-extraction. Several compounds including esters (29), terpenes (16), hydrocarbons (9), carboxylic acids (7), aldehydes (7), alcohols (3), ketones (2), lactones (2) and norisoprenoids (1) were characterized and quantified by gas chromatographyÐmass spectrometry analyses.

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