ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
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.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1968.tb03635.x
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