• Narenda Narain Professor Doutor Engenharia Química, Universidade Federal de Sergipe, Sergipe
  • Mércia de S. Galvão Mestre em Ciência e Tecnologia de Alimentos, Departamento de Engenharia Química, Universidade Federal de Sergipe
  • Daniel da S. Ferreira Embrapa Transferência de Tecnologia, Campina Grande, PB.
  • Daniela M. A. F. Navarro Professora Doutora, Departamento de Química, Universidade Federal de Pernambuco, 50670-901, Recife, PE.




Volatiles, fruit, maturation


Most of the volatile flavoring substances are formed during maturation of fruit when it ripens. In this study, the mangaba (Hancornia speciosa Gomes) fruit was harvested at half-ripe and ripe stages of maturity and analyzed for its volatile components. The extracts were obtained from the fruit pulp by using simultaneous distillation and extraction technique. Several extraction parameters such as weight of the pulp, dilution with water, solvent volume and extraction period were standardized to obtain highly characteristic fruit aroma extracts. The extracts were analyzed for the identification of volatile compounds by using a system of high resolution gas chromatograph coupled with mass spectrometer. Eighty-six components were separated out of which 46 compounds were positively identified. The volatile flavoring substances pertaining to classes of esters and terpenes increased from 6.19 to 35.487% and from 7.51 to 10.40%, respectively. The principal volatile compounds present in the pulp of ripe mangaba fruit were isopropyl acetate (19.23%), 3-hexanol (10.74%), linalool (7.38%), ä-limonene (2.43%), 3-pentanol (3.80%), 3-ethyl 2-buten-1-ol (2.53%) and furfural (1.52%). Biogeneration of mangaba flavor is mainly characterized due to the presence of compounds pertaining to esters, aldehydes and terpenes.


Download data is not yet available.


ADAMS, R.P. Identification of essential oil Components by gas chromatography/massspectroscopy. Chicago: Allured Publishing Corporation, 1995.

ARCTANDER, S. Perfume and flavorchemicals (aroma chemicals). New Jersey:Montclair, 1969.

JENNINGS, W.G.; SHIBAMOTO,T. Qualitative analysis of flavor and fragrance volatiles by glass capillary gas chromatography. New York: Academic,1980. 472p

KONDJOYAN, N.; BERDAGUÉ, J.L. Acompilation of relative retentive indices for analysis of aromatic compounds. Champanelle: Laboratóire Flaveur,1996. 231p.

LIKENS, S.T.; NICKERSON, G.B. Detection of certain hop oil constituents in brewing products. Proceedings of the American Brewing Chemists, Bensenville, IL, v.5, n.5, p.5-13, 1964.

LORENZI, H. Árvores Brasileiras: manual de identificação e cultivo de plantas nativas do Brasil. Nova Odessa: Plantarum. 1998.p.28-322.

NARAIN, N. Mangaba. In: NAGY, S., SHAW,P.E., WARDOWSKI, W.F. (Eds.). Fruits of tropical and subtropical origin: composition, properties and uses. Lake Alfred: FSS, 1990.p.159-165

NARAIN, N.; GALVÃO, M.S. Volatile aroma compounds in mango fruit cv.'Tommy Atkins'– A preliminary study. Acta Horticulturae, n.645, p.671-676, 2004.

TRESSL, R.; DRAWERT, F. Biogenesis of banana volatiles. Journal of Agriculture and Food Chemistry, n. 21, p.560-575, 1973.

SAMPAIO, T.S.; NOGUEIRA, P.C.L. Volatile components of mangaba fruit (Hancornias peciosa Gomes) at three stages of maturity. Food Chemistry, n. 95, p. 606-610, 2006.




How to Cite

Narain, N., Galvão, M. de S., Ferreira, D. da S., & Navarro, D. M. A. F. (2007). FLAVOR BIOGENERATION IN MANGABA (Hancornia speciosa Gomes) FRUIT. Revista Brasileira De Engenharia De Biossistemas, 1(1), 25–31. https://doi.org/10.18011/bioeng2007v1n1p25-31



Regular Section