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
DOI:	10.1002/jsfa.2740680218
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
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