Volatile Compounds from the Mesocarp of Persimmons

Autor:	R. J. Horvat, Jerry A. Payne, G. W. Chapman, S. D. Senter
Rok vydání:	1991
Předmět:	Phenylacetaldehyde Chromatography Neryl acetate Astringent biology Diospyros kaki biology.organism_classification Borneol Palmitic acid chemistry.chemical_compound chemistry Gas chromatography Aroma Food Science
Zdroj:	Journal of Food Science. 56:262-263
ISSN:	1750-3841 0022-1147
DOI:	10.1111/j.1365-2621.1991.tb08027.x
Popis:	Steam volatile fractions from astringent and nonastringent persimmons (Diospyros kaki L.) and the native American persimmon (D. virginiana L.) were analyzed by GC and GC/MS. Bomyl acetate and (E)-2-hexenal were major components from all cultivars. Minor constituents included (E)-2-hexenol, phenylacetaldehyde, phenylethyl acetate, borneol, benzothiazole, neryl acetate, palmitic acid and two saturated normal hydrocarbons (C23H48 and C25H52). From threshold values and concentrations, (E)-2-hexenal and bornyl acetate probably are major contributors of persimmon aroma.
Databáze:	OpenAIRE
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