Oleanolic Acid from Cranberries*

Wu, Betty Y.T.; Parks, Lloyd M.

doi:10.1002/jps.3030421005

Cited by 9 publications

(2 citation statements)

References 3 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…(1955) found a number of keto and hydroxyketo acids in the cranberry. Wu et al (1956) isolated ursolic acid from this fruit, and Vahatalo et al (1957) found homoserine in cranberries.…”

Section: Introductionmentioning

confidence: 83%

Major Volatile Components of the Juice of American Cranberry

Croteau

Fagerson

1968

Journal of Food Science

View full text Add to dashboard Cite

SUMMARY– Volatiles from the juice of the American cranberry (Vaccinium macrocarpon Ait.) were investigated using gas chromatography, mass spectrometry and infrared spectrophotometry. Forty‐two compounds comprising over 95% of the aroma complex were identified. These consist of 14 aromatic compounds, 7 terpenes, 9 aliphatic alcohols, 6 aliphatic aldehydes and 6 other compounds including the 2 acids, benzoic and 2‐methylbutyric. The aromatic compounds (benzaldehyde, benzyl and benzoate esters) and the terpenes appear to be the major contributors to the aroma of cranberry juice. The remaining 5% of the aroma complex contains over 200 components. Although these compounds occur in very small concentrations, they appear to be important in the overall aroma.

show abstract