Free and bound flavour components of Amazonian fruits: 3-glycosidically bound components of cupuacu

The total quantity (11.7 mg/kg of pulp) of aglycones released by enzymatic hydrolysis of the glycosidic extract indicates a significant aroma potential for cupuacu. Among the 47 aglycones identified, 24 are not present in the free volatile fraction, among them, 4-methylguaiacol, 4-propylguaiacol, 2,6-dimethyl-octa-1,7-dien-3,6-diol, 2,6-dimethyl-oct-7-en-1,6-diol, homovanillic acid, 2-methyl-but-3-en-1-ol and acetic acid. The quantitatively most important aglycones are 3-methyl-butan-1-ol, 2-phenylethanol, linalol, (Z)-2,6-dimethyl-octa-2,7-dien-1,6-diol, butan-1-ol and hexan-1-ol. The methylated alditol acetates analysis of monosaccharides released by acid hydrolysis of the heterosidic extract, indicates that glucose is involved in glucosidic and glycosidic structures. Moreover, rhamnopyranose and xylopyranose units, bound in the terminal position, suggest the presence of rutinosides and small amounts of primeverosides. Six glucosides, hexyl, benzyl, 2-phenylethyl, (R) and (S)-linalyl and geranyl β--glucopyranosides, five rutinosides, benzyl, (R) and (S)-linalyl, -terpineyl and 2-phenylethyl rutinosides and 3-methyl-but-2-enyl vicianoside were identified by GC–EIMS after TFA derivatization of the crude heterosidic fraction. Moreover, four linalol oxides, octyl, 3-methyl-butyl β--glucopyranosides and hexyl, octyl, two linalol oxides and 3-methyl-butyl rutinosides, have been tentatively identified from their TFA mass spectra. Some glucosides are probably substituted by malonyl and unidentified acyl residues.