IDENTIFICATION OF ADDITIONAL VOLATILE CONSTITUENTS OF CARROT ROOTS

被引：27

作者：

BUTTERY, RG

BLACK, DR

HADDON, WF

LING, LC

TERANISHI, R

机构：

[1] Western Regional Research Laboratory, Science and Education Administration, U.S. Department of Agriculture, California

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1979年 / 27卷 / 01期

关键词：

D O I：

10.1021/jf60221a041

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

Nine additional components of the oxygenated fraction of the steam volatile oil of carrot roots were identified using direct-capillary gas-liquid chromatography-mass spectrometry and packed-column gas-liquid chromatography-batch infrared spectrometry. These components were geranyl 2-methylbutyrate, geranyl isobutyrate, d-ionone, geranylacetone, p-cymen-8-ol, elemicin, eugenol, p-vinylguaiacol, and 4-methylisopropenylbenzene. A compound with a raw carrotlike aroma was isolated but could not be positively identified. © 1979, American Chemical Society. All rights reserved.

引用

页码：1 / 3

页数：3

共 8 条

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[7] CHARACTERIZATION OF SOME PREVIOUSLY UNIDENTIFIED SESQUITERPENES IN CARROT ROOTS
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[8] Stenhagen E., 1974, REGISTRY MASS SPECTR

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