AMÁEZ, JELITZA; Molina, Erick, UPR-AGUADILLA, Natural Sciences,  Department of Chemistry

Volatile Aroma Constituents of a Commercial Soursop Powder Beverage

Volatile aroma and flavor compounds were isolated from a commercial soursop (Annona muricata) powder beverage by Headspace Solid-Phase Microextraction (SPME). Compounds were analyzed and tentatively identified by capillary GC/MS. More than thirty compounds were identified in the SPME extracts, most of them esters, but also including alcohols, aldehydes and terpenes. The presence of many aliphatic esters and terpenic compounds were thought to be responsible of the unique aroma and flavor of this powder beverage, that much is resembled the natural flavor of the fruit.