1964
DOI: 10.1111/j.1365-2621.1964.tb01759.x
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Abstract: SUMMARY Thirty compounds in the volatile fraction of McIntosh apple juice were isolated and identified. Material for gas chromatography was prepared by concentrating volatiles tenfold in a rising film evaporator and extracting with ethyl chloride. The compounds were identified by comparing retention volumes and infrared spectra with those of known compounds. Volatile components tentatively identified on the basis of their infrared spectra and retention data included 4 aldehydes, 1 ketone, 11 alcohols, 10 ester… Show more

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Cited by 22 publications
(4 citation statements)
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References 9 publications
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“…Hexanal (12,14,22,28,36) Hexyl acetate (21,28) 2-Hexenal (12,14,21,25,36) Ethyl propionate (11,22,25,28) Nonanal (21) 2-Methylpropyl propionate (14,29) Furfural (36) Butyl propionate ( 22) Acetone (7,9,12,14,16,17, 22, Hexyl propionate (28) Extraction. Commercial 150-fold Delicious apple essence (Diamond Fruit Growers, Hood River, Ore.) was used as a source of apple volatiles in this study.…”
Section: -Methylbutanalmentioning
confidence: 99%
“…Hexanal (12,14,22,28,36) Hexyl acetate (21,28) 2-Hexenal (12,14,21,25,36) Ethyl propionate (11,22,25,28) Nonanal (21) 2-Methylpropyl propionate (14,29) Furfural (36) Butyl propionate ( 22) Acetone (7,9,12,14,16,17, 22, Hexyl propionate (28) Extraction. Commercial 150-fold Delicious apple essence (Diamond Fruit Growers, Hood River, Ore.) was used as a source of apple volatiles in this study.…”
Section: -Methylbutanalmentioning
confidence: 99%
“…• DEGS column coated with diethylene glycol succinate; FFAP is a manufacturer's designation for other coating (see page 00). t Compounds previously identified from apples (Huelin, 1952;MacGregor et al, 1964;Stackenbrok, 1961;Thompson, 1951;Thompson and Huelin, 1951).…”
Section: Sampling Procedures Royal Redmentioning
confidence: 99%
“…ALTHOUGH THE VOLATILE FLAVORING MATTER of apples has been studied for more than 45 years and about 40 constituents have been identified or suggested, considerable work remains to be done (Koch, 1962 ;MacGregor et al, 1964;White, 1950). As with many other fruits, the more abundant constituents alone do not give the true aroma of the fruit in question.…”
Section: Introductionmentioning
confidence: 99%