VOLATILE CONSTITUENTS OF BLACK CURRANT RIBES NIGRUM L .I. A COMMERCIAL BLACK-CURRANT DISTILLATE

被引：19

作者：

NURSTEN, HE

WILLIAMS, AA

机构：

[1] Atkin-Thompson Laboratory, Procter Department of Food & Leather Science the University, Leeds

[2] Dept. of Agriculture and Horticulture, Univ. of Bristol, Bristol, Long Ashton

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1969年 / 20卷 / 02期

关键词：

D O I：

10.1002/jsfa.2740200207

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

Investigations of a neutral extract of a commercial black‐currant distillate by means of gas chromatography and infra‐red spectroscopy has revealed approximately 150 components. the following twenty compounds have been identified: α‐terpinene, β‐phellandrene, γ‐terpinene, p‐methyliso‐propenylbenzene, 1,8‐cineole, 2‐hexenal, methanol, ethanol, n‐propanpl, n‐butanol, isobutanol, isopentanol, 2‐methylbut 3‐en‐2‐ol, n‐hexanol, cis‐ & trans‐hex‐2‐en‐l‐ol, terpinen‐4‐ol, ethyl n‐butyrate, methyl n‐hexanoate, and methyl benzoate. a further 34 compounds were tentatively identified. Copyright © 1969 John Wiley & Sons, Ltd

引用

页码：91 / &

共 9 条

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ANDERSSON, J
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[2] AROMA OF BLACK CURRANTS .1. HIGHER BOILING COMPOUNDS
ANDERSSON, J
VONSYDOW, E
[J]. ACTA CHEMICA SCANDINAVICA, 1964, 18 (05): : 1105 - &
[3] COMPOSITION OF ESSENTIAL OIL OF BLACK CURRANT LEAVES (RIBES NIGRUM L.)
ANDERSSON, J
BOSVIK, R
VONSYDOW, E
[J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1963, 14 (11) : 834 - &
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[7] MEHLITZ A, 1956, IND OBST GEMUSEVERWE, V41, P227
[8] NURSTEN HE, 1966, CHEM IND-LONDON, P2188
[9] WICK EL, 1965, FOOD TECHNOL-CHICAGO, V19, P827

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