FLAVOR ANALYSIS OF QUINCE

被引：33

作者：

SCHREYEN, L ^{[1
]}

DIRINCK, P ^{[1
]}

SANDRA, P ^{[1
]}

SCHAMP, N ^{[1
]}

机构：

[1] STATE UNIV GHENT,FAC AGR SCI,ORGAN CHEM LAB,B-9000 GHENT,BELGIUM

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1979年 / 27卷 / 04期

关键词：

D O I：

10.1021/jf60224a058

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

Quince (Cydonia vulgaris) essential oils were obtained by steam distillation and by headspace condensation and studied by a combination of capillary gas chromatography and mass spectrometry. In the quince oil obtained by steam distillation and subsequent continuous ether extraction, 79 components were identified. The essential oil, obtained by headspace condensation had a pleasant natural quince flavor and showed a much simpler composition. Aromagrams indicated a lot of organoleptic important esters to be the base of the fruity flavor, and ethyl 2-methyl-2-butenoate was recognized to be an important contributor to the typical quince flavor. © 1979, American Chemical Society. All rights reserved.

引用

页码：872 / 876

页数：5

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