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8389668 
Journal Article 
Aroma characteristics of Acai berry 
Lim, SH; Nam, H; Baek, HH 
2016 
Chk 
Han'guk Sikp'um Kwahakhoe Chi
ISSN: 0367-6293 
Korean Society of Food Science and Technology 
48 
2 
122-127 
Korean 
The objective of this study was to identify the volatile compounds and aroma-active compounds from acai berry (Euterpe oleracea). Volatiles were isolated by high vacuum distillation using solvent-assisted flavor evaporation (SAFE) and liquid-liquid continuous extraction (LLCE). To identify the characteristic aroma-active compounds of acai berry, gas chromatography-mass spectrometry-olfactometry was used. Aroma-active compounds were evaluated by aroma extract dilution analysis (AEDA). A total of 51 and 54 volatile compounds from acai berry were identified from SAFE and LLCE extracts, respectively. Alcohols were confirmed to be important volatile compounds in acai berry, as the major volatile compounds were 2-phenylethanol, (Z)-3-hexenol, and benzyl alcohol. β-Damascenone (berry, rose), trans-linalool oxide (woody), (Z)-3-hexenol (grass), and 2-phenylethanol (rose, honey) were considered the aroma-active compounds in acai berry. The most intense aroma-active compound of acai berry was β-damascenone. 
Acai berry; Aroma-active compound; Olfactometry; Volatile compound