@article{García-Chacón_Paola Forero_G. Peterson_Osorio_2023, title={Aroma characterization and in vitro antihypertensive activity of Amazonian Camu-camu (Myrciaria dubia) fruit}, volume={21}, url={http://www.isnff-jfb.com/index.php/JFB/article/view/318}, DOI={10.31665/JFB.2023.18339}, abstractNote={<p>The Amazonian fruit known as camu-camu (<em>Myrciaria dubia</em>) has recently attracted attention due to its sensory and biofunctional properties. A sensomics methodology was used to identify the odour-active volatiles of the whole fruit (pulp and peel) by using solvent-assisted flavour evaporation (SAFE), analysis by gas chromatography-mass spectrometry (GC-MS), and gas chromatography-olfactometry (GC-O), and sensory evaluation (aroma extract dilution analysis (AEDA)) techniques. Four odour-active volatile compounds were reported at concentrations above the odour-activity values: isoamyl acetate, <em>α</em>-pinene, limonene, and <em>β</em>-caryophyllene. Recombination aroma testing further verified that the compounds contributed to the fruity, herbal, citrus, and woody notes of the <em>M. dubia</em> fruit. Furthermore, the fruit <em>in vitro</em> ACE-I inhibition activity was 39.48 ± 12.09 % (at 50 mg/mL, using lisinopril as positive control), showing a potential use as a functional food.</p&gt;}, journal={Journal of Food Bioactives}, author={García-Chacón, Juliana and Paola Forero, Diana and G. Peterson, Devin and Osorio, Coralia}, year={2023}, month={Mar.} }