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QUÍMICA • Acta Amaz. 28 (1) • Mar 1998 • https://doi.org/10.1590/1809-43921998281058 linkcopy

Open-access Volatile constituents of the fruits of Licania tomentosa Benth

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    The aroma of Licania tomentosa was obtained by hydrodistillation and extraction with pentane and their volatiles constituents were identified by gas chromatography - mass spectrometry (GC/MS). The main components identified were 1-hexanol (11.1%), 4-heptanol (10.5%), 3-methylbutyl butanoate (7.4%), hexanal (7.1%) and myrcene (6.4%).

    Chrysobalanaceae; oiti; oitizeiro; aroma; alcohols; esters; aldehydes; GC-MS

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