Publications on the volatile composition of some minor tropical fruits, i.e. acerola, cupuaçu, soursop, bacuri, genipap, umbu-cajá, araçá-boi, camu-camu, umbu, murici and cashew apple, are reviewed. Differences observed in the volatile composition of a same fruit could be due to the methodology and[sol ]or to different cultivars or geographical regions. Bound volatiles can also be liberated during the extraction procedures under drastic conditions.
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Franco et al. (2005) studied this question.
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