Volatiles of the Jobo Fruit (Spondias mombinL.)

Autor:	Lorenzo Sagrero-Nieves, Herman L. De Pooter
Rok vydání:	1992
Předmět:	biology Ethyl acetate Ethyl hexanoate General Chemistry Spondias biology.organism_classification chemistry.chemical_compound chemistry Linalool Ethyl butyrate Organic chemistry Anacardiaceae Food science Spondias mombin Aroma
Zdroj:	Journal of Essential Oil Research. 4:535-537
ISSN:	2163-8152 1041-2905
DOI:	10.1080/10412905.1992.9698127
Popis:	The volatile fraction of the fruit of Spondias mombin was investigated by GC and GC/MS. Forty-eight compounds were identified, accounting for 82% of the volatiles. The major components were ethyl acetate (14.4%), ethyl butyrate (14.4%), ethyl hexanoate (8.8%), hexyl butyrate (7.9%) and linalool (6.1%). The esters and linalool are responsible for the fruity topnote of the aroma.
Databáze:	OpenAIRE
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