Volatile aroma constituents of pepino fruit
| Autor: | Haruyasu Shiota, Harry Young, Vivienne J Paterson, Mamoru Irie |
|---|---|
| Rok vydání: | 1988 |
| Předmět: |
Nutrition and Dietetics
Chromatography biology Extraction (chemistry) biology.organism_classification Mass spectrometry law.invention chemistry.chemical_compound chemistry law Gas chromatography Solanum Gas chromatography–mass spectrometry Butyl acetate Agronomy and Crop Science Distillation Aroma Food Science Biotechnology |
| Zdroj: | Journal of the Science of Food and Agriculture. 43:343-354 |
| ISSN: | 1097-0010 0022-5142 |
| DOI: | 10.1002/jsfa.2740430407 |
| Popis: | Volatile aroma constituents of pepino fruit (Solanum muricatum) were separated by simultaneous distillation and extraction (SDE). They were analysed by gas chromatography and mass spectrometry. Major components in the volatiles were 3-methyl-2-buten-1-ol, 3-methyl-3-buten-1-ol, 3-methyl 2-buten-1-yl acetate, 3-methyl-3-buten-1-yl acetate, butyl acetate and (Z)-6-non-1-ol. In addition to the above, 3-methyl-3-buten-1-yl 3-methylbutanoate, 3-methyl-2-buten-1-yl 3-methylbutanoate, 3-methyl-2-buten-1-yl 3-methyl-2-butenoate and 3-methyl-3-buten-1-yl 3-methyl-2-butenoate have been identified as minor components. The last three compounds were previously unknown as natural products. Aroma constituents from three cultivars, El Camino, Kawi and Suma, were compared with one another. |
| Databáze: | OpenAIRE |
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