Nectarine volatiles: vacuum steam distillation versus headspace sampling

The volatile components of fresh, tree-ripened nectarines (Prunus persica nectarina ) of the Flavortop variety were analyzed by capillary gas chromatography and gas chromatography-mass spectrometry. Samples were prepared by vacuum distillation of the fruit pulp and skin followed by continuous solven...

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Veröffentlicht in:Journal of agricultural and food chemistry 1988-05, Vol.36 (3), p.553-560
Hauptverfasser: Takeoka, Gary R, Flath, Robert A, Guentert, Matthias, Jennings, Walter
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container_end_page 560
container_issue 3
container_start_page 553
container_title Journal of agricultural and food chemistry
container_volume 36
creator Takeoka, Gary R
Flath, Robert A
Guentert, Matthias
Jennings, Walter
description The volatile components of fresh, tree-ripened nectarines (Prunus persica nectarina ) of the Flavortop variety were analyzed by capillary gas chromatography and gas chromatography-mass spectrometry. Samples were prepared by vacuum distillation of the fruit pulp and skin followed by continuous solvent extraction (trichlorofluoromethane-dichloromethane, 9:1, v/v). A total of 62 components were identified in the extract including 21 alcohols, 15 esters, 10 carbonyls, 2 acids, 1 hydrocarbon, and 13 miscellaneous components. Lactones and peroxidation products of unsaturated fatty acids (i.e., C sub(6) aldehydes and alcohols) were the major constituents of the extract.
doi_str_mv 10.1021/jf00081a037
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ispartof Journal of agricultural and food chemistry, 1988-05, Vol.36 (3), p.553-560
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source American Chemical Society Journals
subjects Biological and medical sciences
CHROMATOGRAPHIE EN PHASE GAZEUSE
COMPOSE VOLATIL
COMPUESTO VOLATIL
CROMATOGRAFIA DE GASES
DESTILACION
DISTILLATION
DISTILLING
Food industries
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
GAS CHROMATOGRAPHY
NECTARINA
NECTARINE
NECTARINES
VOLATILE COMPOUNDS
title Nectarine volatiles: vacuum steam distillation versus headspace sampling
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