<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>0120-2804</journal-id>
<journal-title><![CDATA[Revista Colombiana de Química]]></journal-title>
<abbrev-journal-title><![CDATA[Rev.Colomb.Quim.]]></abbrev-journal-title>
<issn>0120-2804</issn>
<publisher>
<publisher-name><![CDATA[Departamento de Química,  Universidad Nacional de Colombia.]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0120-28042019000300045</article-id>
<article-id pub-id-type="doi">10.15446/rev.colomb.quim.v48n3.78979</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Caracterización de los compuestos de aroma del aceite de sacha inchi (Plukenetia volubilis L.) por HS-SPME-GC-MS-O]]></article-title>
<article-title xml:lang="en"><![CDATA[Characterization of aroma compounds in sacha inchi (Plukenetia volubilis L.) by HS-SPME-GC-MS-O]]></article-title>
<article-title xml:lang="pt"><![CDATA[Caracterização de compostos de aroma em sacha inchi (Plukenetia volubilis L.) por HS-SPME-GC-MS-O]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Monroy Soto]]></surname>
<given-names><![CDATA[Lina Teresa]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[López Cordoba]]></surname>
<given-names><![CDATA[Carlos Alberto]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Araque Marín]]></surname>
<given-names><![CDATA[Pedronel]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Torijano Gutierrez]]></surname>
<given-names><![CDATA[Sandra Adela]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Zapata Ochoa]]></surname>
<given-names><![CDATA[Julián Andrés]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad de Antioquia Facultad de Ciencias Exactas y Naturales ]]></institution>
<addr-line><![CDATA[Colombia ]]></addr-line>
<country>Colombia</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad EIA Grupo de Investigación e Innovación en Formulaciones Químicas, Ciencias Básicas ]]></institution>
<addr-line><![CDATA[Envigado ]]></addr-line>
<country>Colombia</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2019</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2019</year>
</pub-date>
<volume>48</volume>
<numero>3</numero>
<fpage>45</fpage>
<lpage>50</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_arttext&amp;pid=S0120-28042019000300045&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_abstract&amp;pid=S0120-28042019000300045&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_pdf&amp;pid=S0120-28042019000300045&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen Se identificaron los componentes aromáticos activos provenientes de muestras comerciales del aceite de sacha inchi, obtenidos de cultivos de Santa Rosa de Osos (Antioquia, Colombia), mediante la técnica de microextracción en fase sólida acoplada a cromatografía de gases, espectrometría de masas y olfatometría (HS-SPME-GC-MS-O). En la optimización de la técnica de extracción se definieron las siguientes condiciones: fibra de SPME de divinilbenceno/ carboxen/polidimetilsiloxano (DVB/CAR/PDMS), temperatura de extracción de 50 °C y tiempo de exposición de 40 min. Bajo estas condiciones, se encontraron un total de 20 compuestos aromáticos activos, donde se destacan el E-2-octenal, E-heptanal, (E,E)-3,5-octadien-2-ona, ácido hexanóico y (E,E)-2,4-heptadienal como los componentes con mayor aporte a la formación del aroma del aceite de sacha inchi.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract The active aromatic components from commercial samples of sacha inchi oil obtained from Santa Rosa de Osos (Antioquia, Colombia) crops were identified by solid phase microextraction technique coupled to gas chromatography, mass spectrometry, and olfactometry (HS -SPME-GC-MS-O). In the optimization of the extraction technique, the following conditions were defined: SPME fiber of divinylbenzene/carboxen/ polydimethylsiloxane (DVB/CAR/PDMS), extraction temperature 50 °C, and exposure time 40 min. Under these conditions, a total of 20 active aromatic compounds were found, which include E-2-octenal, E-heptanal, (E,E)-3,5-octadien-2-one, hexanoic acid and (E,E)-2,4-heptadienal as the components with the greatest contribution to the aroma formation of sacha inchi oil.]]></p></abstract>
<abstract abstract-type="short" xml:lang="pt"><p><![CDATA[Resumo Os componentes de aroma ativos de amostras comerciais de óleo de sacha inchi obtidos de Santa Rosa de Osos (Antioquia, Colômbia) foram separados pela técnica de microextração em fase sólida acoplada a cromatografia gasosa, espectrometria de massas e olfatometria para a identificação (HS-SPME-GC-MS-O). Na otimização da técnica de extração, foram definidas as seguintes condições: fibra de SPME de divinilbenzeno/carboxeno/polidimetilsiloxano (DVB/CAR/PDMS), temperatura de extração 50 °C e tempo de exposição de 40 min. Nestas condições, foi encontrado um total de 20 compostos de aroma ativos no óleo, que incluem E-2-octenal, E-heptanal, (E,E)-3,5-octadien-2-ona, ácido hexanoico e (E,E)-2,4 heptadienal como os componentes com maior contribuição para a formação do aroma.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[compuestos volátiles]]></kwd>
<kwd lng="es"><![CDATA[aceite comestible vegetal]]></kwd>
<kwd lng="es"><![CDATA[características sensoriales]]></kwd>
<kwd lng="en"><![CDATA[volatile compounds]]></kwd>
<kwd lng="en"><![CDATA[oil edible vegetable]]></kwd>
<kwd lng="en"><![CDATA[sensory characteristics]]></kwd>
<kwd lng="pt"><![CDATA[compostos voláteis]]></kwd>
<kwd lng="pt"><![CDATA[óleo vegetal comestível]]></kwd>
<kwd lng="pt"><![CDATA[características sensoriais]]></kwd>
</kwd-group>
</article-meta>
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