Characterization of volatile components extracted from Vangueria infausta (African medlar) by using GC-MS
Författare
Summary, in English
Volatile compounds isolated from the African medlar (Vangueria infausta L.) were identified by gas chromatography and gas chromatography-mass spectrometry. The volatile components identified in the extract were: hexanoic acid (5600 mu g/g, dry matter, DM), octanoic acid (240 mu g/g, DM), methyl hexanoate (15 mu g/g, DM), ethyl hexanoate (44 mu g/g, DM), methyl octanoate (12 mu g/g, DM) and ethyl octanoate (13 mu g/g, DM). The principal aroma from the V.infausta fruit originates from ethyl hexanoate and ethyl octanoate with a minor contribution from methyl hexanoate and methyl octanoate.
Avdelning/ar
- Feromongruppen
- Department of Food Technology, Engineering and Nutrition
- Funktionell zoologi
Publiceringsår
2015
Språk
Engelska
Sidor
76-81
Publikation/Tidskrift/Serie
The Journal of Essential Oil Research
Volym
27
Issue
1
Dokumenttyp
Artikel i tidskrift
Förlag
Taylor & Francis
Ämne
- Zoology
- Food Engineering
Nyckelord
- GC-MS
- volatile components
- Vangueria infausta
- aroma profile
Status
Published
Forskningsgrupp
- Pheromone Group
ISBN/ISSN/Övrigt
- ISSN: 1041-2905