Vacuum steam distillation followed by solvent extraction, chemical separation and examination of the final extract by gas chromatography, and gas chromatographymass spectrometry, enabled 73 volatile components to be identified in juices prepared from plums of the cultivar Victoria. Of these, odour evaluation of the gas chromatographic exit as the components were being separated, indicated that benzaldehyde, linalool, ethyl nonanoate, methyl cinnamate and 7-decalactone contribute to 'plum' aroma. Milling the plums, as opposed to merely removing the stones prior to enzyming and expressing the juice, increased the concentrations of hexanol and cis 3-hexenol and also produced hexanal and trans 2-hexena1, these four components giving rise to the characteristic 'green' aroma of juice prepared in this way.
Qualitative and quantitative examination of the aromas above four cultivars of intact plums, using gas chromatography and gas chromatography-mass spectrometry, gave information on 33 components of which linalool, benzaldehyde, methyl cinnamate and y-decalactone were present in regions of the chromatogram associated with plum-like aromas. Comparison of the analytical data with the scoring of plumlike character by sensory means showed that the percentage concentration of these compounds only related approximately to the sensory scores, whereas the percentage of hexanol, the major component present in the extracts, was inversely related.
Headspace collection techniques on whole apples, coupled with sensory evaluation, gas chromatography, gas chromatography-mass spectrometry and infrared spectroscopy has enabled 4-methoxyallylbenzene to be identified as a component contributing to the important spice-like note in the aroma of a number of apple cultivars. This compound is present in varying amounts in all those examined but is more prominent in Ellison's Orange, where it gives a recognisable aniseed-like character to the aroma.
An investigation of the volatile components o f a draught cider using gas chromatography, mass spectrometry and infra-red spectroscopy has led to the definite identification of 43 components, a further 23 being tentatively reported. 2-Phenylethanol, its esters and the short-chain fatty acids are important organoleptic components; 4-ethylguaiacol and 4-ethylphenol give a heavy 'cresol-like' characteristic and hexyl acetate, ethyl 2-methylbutyrate and other low boiling esters contribute to the fruity character of the cider.
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