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 |
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container_title | Journal of agricultural and food chemistry |
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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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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.</description><identifier>ISSN: 0021-8561</identifier><identifier>EISSN: 1520-5118</identifier><identifier>DOI: 10.1021/jf00081a037</identifier><identifier>CODEN: JAFCAU</identifier><language>eng</language><publisher>Washington, DC: American Chemical Society</publisher><subject>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</subject><ispartof>Journal of agricultural and food chemistry, 1988-05, Vol.36 (3), p.553-560</ispartof><rights>1988 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-a380t-5a8d5b1c67583f4afe4122ce4ca119313a66509781fb928d049931842774aea93</citedby></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://pubs.acs.org/doi/pdf/10.1021/jf00081a037$$EPDF$$P50$$Gacs$$H</linktopdf><linktohtml>$$Uhttps://pubs.acs.org/doi/10.1021/jf00081a037$$EHTML$$P50$$Gacs$$H</linktohtml><link.rule.ids>314,780,784,2765,27076,27924,27925,56738,56788</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=7690699$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Takeoka, Gary R</creatorcontrib><creatorcontrib>Flath, Robert A</creatorcontrib><creatorcontrib>Guentert, Matthias</creatorcontrib><creatorcontrib>Jennings, Walter</creatorcontrib><title>Nectarine volatiles: vacuum steam distillation versus headspace sampling</title><title>Journal of agricultural and food chemistry</title><addtitle>J. Agric. Food Chem</addtitle><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.</description><subject>Biological and medical sciences</subject><subject>CHROMATOGRAPHIE EN PHASE GAZEUSE</subject><subject>COMPOSE VOLATIL</subject><subject>COMPUESTO VOLATIL</subject><subject>CROMATOGRAFIA DE GASES</subject><subject>DESTILACION</subject><subject>DISTILLATION</subject><subject>DISTILLING</subject><subject>Food industries</subject><subject>Fruit and vegetable industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>GAS CHROMATOGRAPHY</subject><subject>NECTARINA</subject><subject>NECTARINE</subject><subject>NECTARINES</subject><subject>VOLATILE COMPOUNDS</subject><issn>0021-8561</issn><issn>1520-5118</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1988</creationdate><recordtype>article</recordtype><recordid>eNptkM1PGzEQxa2KSg0pp9447QHRA9ri2bXXNjcaNaQVapESerUGxwsb9iP17Ebw39fRIsSB00jzfvNm5jH2Bfg34Bmcb0rOuQbkufrAJiAznkoAfcAmPMqplgV8YodEmz0mFZ-wxW_vegxV65NdV2Nf1Z4ukh26YWgS6j02ybqi2N5rXZvsfKCBkgePa9qi8wlhs62r9v4z-1hiTf7opU7Z7fzHarZIr_9c_ZxdXqeYa96nEvVa3oErlNR5KbD0ArLMeeEQwOSQY1FIbpSG8s5kes2FiV0tMqUEejT5lJ2OvtvQ_Rs89bapyPl4X-u7gSxIXggheATPRtCFjij40m5D1WB4tsDtPi37Jq1In7zYIjmsy4Ctq-h1RBWGF2a_PR2xmIl_epUxPNpC5Ura1c3Srsx88f3X4q-9ivzxyJfYWbwP0fJ2qQ3kIr46ZV9HER3ZTTeENgb37nX_AXLbjLM</recordid><startdate>19880501</startdate><enddate>19880501</enddate><creator>Takeoka, Gary R</creator><creator>Flath, Robert A</creator><creator>Guentert, Matthias</creator><creator>Jennings, Walter</creator><general>American Chemical Society</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QR</scope><scope>8FD</scope><scope>FR3</scope><scope>P64</scope></search><sort><creationdate>19880501</creationdate><title>Nectarine volatiles: vacuum steam distillation versus headspace sampling</title><author>Takeoka, Gary R ; Flath, Robert A ; Guentert, Matthias ; Jennings, Walter</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-a380t-5a8d5b1c67583f4afe4122ce4ca119313a66509781fb928d049931842774aea93</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1988</creationdate><topic>Biological and medical sciences</topic><topic>CHROMATOGRAPHIE EN PHASE GAZEUSE</topic><topic>COMPOSE VOLATIL</topic><topic>COMPUESTO VOLATIL</topic><topic>CROMATOGRAFIA DE GASES</topic><topic>DESTILACION</topic><topic>DISTILLATION</topic><topic>DISTILLING</topic><topic>Food industries</topic><topic>Fruit and vegetable industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>GAS CHROMATOGRAPHY</topic><topic>NECTARINA</topic><topic>NECTARINE</topic><topic>NECTARINES</topic><topic>VOLATILE COMPOUNDS</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Takeoka, Gary R</creatorcontrib><creatorcontrib>Flath, Robert A</creatorcontrib><creatorcontrib>Guentert, Matthias</creatorcontrib><creatorcontrib>Jennings, Walter</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Chemoreception Abstracts</collection><collection>Technology Research Database</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><jtitle>Journal of agricultural and food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Takeoka, Gary R</au><au>Flath, Robert A</au><au>Guentert, Matthias</au><au>Jennings, Walter</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Nectarine volatiles: vacuum steam distillation versus headspace sampling</atitle><jtitle>Journal of agricultural and food chemistry</jtitle><addtitle>J. Agric. Food Chem</addtitle><date>1988-05-01</date><risdate>1988</risdate><volume>36</volume><issue>3</issue><spage>553</spage><epage>560</epage><pages>553-560</pages><issn>0021-8561</issn><eissn>1520-5118</eissn><coden>JAFCAU</coden><abstract>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.</abstract><cop>Washington, DC</cop><pub>American Chemical Society</pub><doi>10.1021/jf00081a037</doi><tpages>8</tpages></addata></record> |
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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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