VOLATILE COMPONENTS OF PINEAPPLE

被引：21

作者：

CREVELING, RK

SILVERSTEIN, RM

JENNINGS, WG

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1968年 / 33卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1968.tb01368.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

SUMMARY— By gas chromatographic retentions, infrared spectroscopy and where applicable, mass and nmr spectroscopy, several additional compounds have been identified as components of pineaapple essence. These are acetoxyacetone, dimethyl malonate, trans‐tetrahydro‐α,α,trimethyl‐5‐vinyl fur‐furyl alcohol, methyl cis‐(4?)‐octenoate, γ‐butyrolactone, methyl β‐hydroxybutyrate, methyl and ethyl β‐hydroxyhexano‐ate, methyl and ethyl β‐acetoxyhexanoate, γ‐octalactone, and δ‐octalactone. Possible biogenetic pathways to some of these compounds are discussed. Copyright © 1968, Wiley Blackwell. All rights reserved

引用

页码：284 / +

页数：1

共 15 条

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[2]

CONN EE, 1966, OUTLINES BIOCHEMISTR

[3]

CONNELL DW, 1964, AUST J CHEM, V17, P130

[4] CONSTITUENTS OF CANNED MALAYAN PINEAPPLE JUICE .1. AMINO-ACIDS, NON-VOLATILE ACIDS, SUGARS, VOLATILE CARBONYL COMPOUNDS AND VOLATILE ACIDS [J].