Volatile flavour constituents of feijoa (Feijoa sellowiana)—analysis of fruit flesh
| Autor: | R. A. Franich, G. J. Shaw, J. M. Allen, M. K. Yates |
|---|---|
| Rok vydání: | 1990 |
| Předmět: |
Nutrition and Dietetics
Chromatography biology Chemistry Flesh Flavour Myrtaceae Methyl benzoate biology.organism_classification law.invention Steam distillation Horticulture chemistry.chemical_compound law Composition (visual arts) Gas chromatography Gas chromatography–mass spectrometry Agronomy and Crop Science Food Science Biotechnology |
| Zdroj: | Journal of the Science of Food and Agriculture. 50:357-361 |
| ISSN: | 1097-0010 0022-5142 |
| DOI: | 10.1002/jsfa.2740500308 |
| Popis: | The volatile flavour fraction from the flesh of ripe feijoa fruit (Feijoa sellowiana Berg cv Mammoth) has been isolated by high vacuum steam distillation and subsequent liquid-liquid extraction of the volatiles. Analysis by capillary GC and GC-MS led to the identification of 15 constituents of which (Z)-hex-3-enal and isopropyl benzoate are reported for the first time. Methyl benzoate constituted 82% of the volatile flavour extract. |
| Databáze: | OpenAIRE |
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