1967
DOI: 10.1021/jf60149a032
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Abstract: Commercial Delicious apple essence was extracted to yield an oil with a strong apple-like aroma.This oil was separated into its components with high-resolution packed and opentubular gas chromatographic columns. Fiftysix compounds were identified, mainly by a combination of mass spectrometry and gas-chromatographic retention data. While many of these compounds contribute to over-all Delicious apple essence aroma, the main components directly associated with characteristic apple-like aroma were ethyl 2-methylbu… Show more

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Cited by 261 publications
(137 citation statements)
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“…Forty three aroma compounds in 'Fuji' apple wine and 47 aroma compounds in 'Fuji' apple juice were identified, these compounds mainly belong to esters, alcohols, and lower fatty acids, as well as other compounds in lesser amounts belonging to carbonyls, alkenes, terpenes, and phenols. The results indicate that the SPME method can extract virtually almost all the typical aroma components in apple wine 6,10,22,24,25 and in apple juice 7,20,28 when compared with the widely used liquid-liquid extraction technique. The SPME method saves preparation time, volumes of samples, solvent purchase and disposal costs.…”
Section: Effects Of Ethanol Level On the Measurement Of Analytes In Tmentioning
confidence: 99%
“…Forty three aroma compounds in 'Fuji' apple wine and 47 aroma compounds in 'Fuji' apple juice were identified, these compounds mainly belong to esters, alcohols, and lower fatty acids, as well as other compounds in lesser amounts belonging to carbonyls, alkenes, terpenes, and phenols. The results indicate that the SPME method can extract virtually almost all the typical aroma components in apple wine 6,10,22,24,25 and in apple juice 7,20,28 when compared with the widely used liquid-liquid extraction technique. The SPME method saves preparation time, volumes of samples, solvent purchase and disposal costs.…”
Section: Effects Of Ethanol Level On the Measurement Of Analytes In Tmentioning
confidence: 99%
“…They mostly include esters, alcohols, aldehydes, ketones and ethers (6). Aldehydes predominate in immature apples (8)(9)(10), but their content decreases as the fruit matures, a period in which the concentration of alcohols and esters increases, the latt er being the main volatile compounds in ripe apples (11,12). All the volatile compounds are of great importance for the complete characteristic aroma profi le of apples (8).…”
Section: Introductionmentioning
confidence: 99%
“…Naturally occurring (S)-( + ) enantiomers of these esters exhibit more fruity, clean estery odours compared to the (R) analogues (16). Hexyl acetate was determined to have an odour threshold of 115 µL/10 3 L; this value is about 58 times higher than was reported by Flath et al (17). Addition of a methyl group in the 1-position resulted in an eight-fold increase in the odour threshold.…”
Section: Resultsmentioning
confidence: 69%