ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Concentrates of fresh, ripe Spanish loquat fruit were analyzed by HRGC, HRGC-MS and HRGC-FTIR. In total, 80 aroma substances were identified, of which 72 are reported for the first time as loquat fruit constituents. The major part of volatiles comprised alcohols and carbonyls. Quantitative HRGC revealed hexanal (2.4 mg/kg fruit pulp), (E)-2-hexenal (1.8 mg/kg) and benzaldehyde (0.7 mg/kg) as major aroma compounds.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1990.tb06046.x
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