Identification of E-Hex-3-enal as an important contributor to the off-flavour aroma in kiwifruit juice

Autor:	Conrad O. Perera, Harry Young, Vivienne J Paterson
Rok vydání:	1992
Předmět:	Actinidia deliciosa Nutrition and Dietetics Off-flavour biology Vacuum distillation Chemistry Extraction (chemistry) Actinidiaceae biology.organism_classification law.invention law Hay Food science Agronomy and Crop Science Distillation Aroma Food Science Biotechnology
Zdroj:	Journal of the Science of Food and Agriculture. 58:519-522
ISSN:	1097-0010 0022-5142
DOI:	10.1002/jsfa.2740580410
Popis:	The volatile components of the juice of kiwifruit (Actinidia deliciosa (A Chev) Liang et Ferguson var deliciosa cv Hayward) have been isolated by low temperature vacuum distillation followed by ether extraction of the aqueous distillate and by headspace sampling using Chromosorb 105 adsorption. Of the 73 compounds identified, E-hex-3-enal has been shown to be a major contributor to the ‘old cut grass’ and ‘hay’ aroma notes found in kiwifruit juice. Several free carboxylic acids have also been identified as components of the volatiles.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::8c4b3d8dc19996538446ab7c77c0515e https://doi.org/10.1002/jsfa.2740580410 Zobrazit plný text záznamu Plný text