{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,6]],"date-time":"2026-10-06T12:06:12Z","timestamp":1791288372950,"version":"4.3.0"},"reference-count":72,"publisher":"MDPI AG","issue":"19","license":[{"start":{"date-parts":[[2020,10,3]],"date-time":"2020-10-03T00:00:00Z","timestamp":1601683200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100001807","name":"Funda\u00e7\u00e3o de Amparo \u00e0 Pesquisa do Estado de S\u00e3o Paulo","doi-asserted-by":"publisher","award":["2014\/12606-3"],"award-info":[{"award-number":["2014\/12606-3"]}],"id":[{"id":"10.13039\/501100001807","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100002322","name":"Coordena\u00e7\u00e3o de Aperfei\u00e7oamento de Pessoal de N\u00edvel Superior","doi-asserted-by":"publisher","award":["x-x"],"award-info":[{"award-number":["x-x"]}],"id":[{"id":"10.13039\/501100002322","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Molecules"],"abstract":"<jats:p>The jabuticaba is a native Brazilian fruit that has aroused worldwide interest in terms of its nutritional composition and biological activity. However, research on the profile of volatile compounds (VOCs) emitted by these fruits is rare. This study presents the first identification of VOCs from four jabuticaba species. The aim of the study was to characterize the aromatic profile of the following species: \u2018Sabar\u00e1\u2019 (Plinia jaboticaba), \u2018Escarlate\u2019 (Plinia phitrantha \u00d7 Plinia cauliflora), \u2018Otto Andersen\u2019 (Plinia cauliflora), and \u2018Esalq\u2019 (Plinia phitrantha). The analysis was performed by headspace solid-phase microextraction combined with gas chromatography\/mass spectrometry (SPME-GC-MS). Multivariate analysis techniques applying the partial least squares-discriminant analysis (PLS-DA) and heatmap were used to compare the results. Fruit quality parameters were determined in terms of fresh mass (g), skin color, soluble solids, and titratable acidity. A total of 117 VOCs was identified including terpenoids, esters, alcohols, aldehydes, alkanes, ketones, and carboxylic acids, with 36 VOCs common to all four species. Terpenes were the majority for all jabuticabas with smaller contributions from other volatile classes, especially \u03b2-cubebene, \u03b2-elemene, and D-limonene for the \u2018Otto Andersen\u2019 jabuticaba.<\/jats:p>","DOI":"10.3390\/molecules25194543","type":"journal-article","created":{"date-parts":[[2020,10,5]],"date-time":"2020-10-05T08:35:57Z","timestamp":1601886957000},"page":"4543","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":31,"title":["Volatile Compounds and Physicochemical Quality of Four Jabuticabas (Plinia sp.)"],"prefix":"10.3390","volume":"25","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-7964-337X","authenticated-orcid":false,"given":"Thais P\u00e1dua","family":"Freitas","sequence":"first","affiliation":[{"name":"Department of Crop Science, University of S\u00e3o Paulo (USP), Piracicaba 13418-900, Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9596-7852","authenticated-orcid":false,"given":"Isabela Barroso","family":"Taver","sequence":"additional","affiliation":[{"name":"Department of Crop Science, University of S\u00e3o Paulo (USP), Piracicaba 13418-900, Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Poliana Cristina","family":"Spricigo","sequence":"additional","affiliation":[{"name":"Department of Crop Science, University of S\u00e3o Paulo (USP), Piracicaba 13418-900, Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Lucas Bueno","family":"do Amaral","sequence":"additional","affiliation":[{"name":"Department of Food Science, University of S\u00e3o Paulo (USP), S\u00e3o Paulo 05508-000, Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Eduardo","family":"Purgatto","sequence":"additional","affiliation":[{"name":"Department of Food Science, University of S\u00e3o Paulo (USP), S\u00e3o Paulo 05508-000, Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Angelo Pedro","family":"Jacomino","sequence":"additional","affiliation":[{"name":"Department of Crop Science, University of S\u00e3o Paulo (USP), Piracicaba 13418-900, Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2020,10,3]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"61","DOI":"10.1016\/j.foodchem.2018.01.078","article-title":"Flavonols and ellagic acid derivatives in peels of different species of jabuticaba (Plinia spp.) identified by HPLC-DAD-ESI\/MSn","volume":"252","author":"Stringheta","year":"2018","journal-title":"Food Chem."},{"key":"ref_2","unstructured":"Suguino, E., Heiffig, L.S., Saavedra del Aguila, J., and Minami, K. 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