Characterisation of bound flavour components in kiwifruit

Autor:	Harry Young, Vivienne J Paterson
Rok vydání:	1995
Předmět:	Actinidia deliciosa Nutrition and Dietetics Chromatography biology Elution Amberlite biology.organism_classification Camphor chemistry.chemical_compound chemistry Nerol Gas chromatography Agronomy and Crop Science Flavor Geraniol Food Science Biotechnology
Zdroj:	Journal of the Science of Food and Agriculture. 68:257-260
ISSN:	1097-0010 0022-5142
Popis:	Glycosidically bound volatiles in kiwifruit have been studied. The compounds were isolated from kiwifruit juice by absorption onto a column of Amberlite XAD-2 followed by washing with pentane and elution with methanol. Volatiles were released by enzymic hydrolysis with β-glucosidase. Major components found and identified by GC-MS were E-hex-2-enal and benzaldehyde. Compounds not previously identified in kiwifruit include octan-3-ol, camphor, 4-methylbenzaldehyde, 2-hydroxybenzaldehyde, neral, geranial, methyl 2-hydroxybenzoate, nerol, geraniol and 2-phenylethanol.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::20ebbea5b6720ca65107418d3916d200 https://doi.org/10.1002/jsfa.2740680218 Zobrazit plný text záznamu Plný text