Volatile flavour constituents in the skin oil from Feijoa sellowiana

Volatile flavour constituents in the skin oil from Feijoa sellowiana

The volatile flavour constituents is peel oil from feijoa fruit ( Feijoa sellowiana) have been analysed by capillary GC and GC-MS. Of the 34 constituents identified, 14 are reported for the first time. ( Z)-3-Hexen-1-ol, linalool and methyl benzoate made up 53% of the oil.

Gespeichert in:
Bibliographische Detailangaben
Veröffentlicht in:Phytochemistry (Oxford) 1989, Vol.28 (5), p.1529-1530
Hauptverfasser: Shaw, G.John, Allen, John M., Yates, Martin K.
Format: Artikel
Sprache:eng
Schlagworte:
( Z)-hex-3-en-1-ol
essential oil
Feijoa sellowiana
fruit peel
linalool
methyl benzoate
Myrtaceae
Online-Zugang:Volltext
Tags: Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
Beschreibung
Zusammenfassung:The volatile flavour constituents is peel oil from feijoa fruit ( Feijoa sellowiana) have been analysed by capillary GC and GC-MS. Of the 34 constituents identified, 14 are reported for the first time. ( Z)-3-Hexen-1-ol, linalool and methyl benzoate made up 53% of the oil.
ISSN:0031-9422
1873-3700
DOI:10.1016/S0031-9422(00)97781-1