Volatile constituents of Custard Apple
| Autor: | J. P. Bartley |
|---|---|
| Rok vydání: | 1987 |
| Předmět: |
food.ingredient
Chromatography biology Chemistry Organic Chemistry Clinical Biochemistry Extraction (chemistry) Tenax Thermal desorption Custard-apple biology.organism_classification Biochemistry Analytical Chemistry law.invention food law Gas chromatography Gas chromatography–mass spectrometry Distillation Atemoya |
| Zdroj: | Chromatographia. 23:129-131 |
| ISSN: | 1612-1112 0009-5893 |
| DOI: | 10.1007/bf02312888 |
| Popis: | Volatile components in Custard Apple (Annona atemoya) have been isolated by both trapping on Tenax GC followed by thermal desorption and by simultaneous distillation extraction (SDE). Analysis by capillary gas chromatography-mass spectrometry led to the characterisation of 40 components. Twenty components were identified in the headspace sample, and 94% of the GC peak area consisted of esters. The major components were methyl and ethyl butanoate and methyl hexanoate. All 25 components detected in the SDE extract were terpenes, major components being α- and β-pinene, E-ocimene and germacrene-D. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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