IDENTIFICATION OF VOLATILE COMPOUNDS FROM RIPE MAYHAW FRUIT (CRATAEGUS OPACA, C. AESTIVALIS, AND C. RUFULA)

Autor:	Robert J. Horvat, G. W. Chapman, Jerry A. Payne
Rok vydání:	1991
Předmět:	Chromatography biology biology.organism_classification Hexanal Terpene chemistry.chemical_compound chemistry Linalool Organic chemistry Safety Risk Reliability and Quality Pentyl hexanoate Mayhaw Butyl acetate Crataegus opaca Butyl butyrate Food Science
Zdroj:	Journal of Food Quality. 14:307-312
ISSN:	1745-4557 0146-9428
DOI:	10.1111/j.1745-4557.1991.tb00071.x
Popis:	Steam volatile fractions obtained from three commercial mayhaw cultivars and two native selections were analyzed by GC and GC/MS. Twenty-four compounds were identified. The nine major components, which comprised 70–80% of the volatile fraction, were hexanal, butyl acetate, (E)-2-hexenal, butyl butyrate, linalool, butyl hexanoate, methyl octanoate, pentyl hexanoate, and hexyl hexanoate. Minor constituents included eight esters, four terpenes, two benzenoid compounds and (E)-2-hexenol.
Databáze:	OpenAIRE
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