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The aroma of jam prepared from fruits of mosphilla ( Crataegus azarolus L.)
Author(s) -
Hadjimitsi Eutuxia,
Zabetakis Ioannis
Publication year - 2005
Publication title -
flavour and fragrance journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.393
H-Index - 70
eISSN - 1099-1026
pISSN - 0882-5734
DOI - 10.1002/ffj.1476
Subject(s) - chemistry , crataegus , aroma , rosaceae , chromatography , gas chromatography , terpene , terpenoid , organic chemistry , extraction (chemistry) , botany , stereochemistry , food science , biology
The volatile constituents of the jam of Crataegus azarolus (Rosaceae) were analysed using simultaneous distillation–extraction and identified by gas chromatography–mass spectroscopy. Forty‐four volatile compounds were identified for the first time in this jam, while 12 peaks were not identified. The volatile compounds were quantitatively determined by the use of an internal standard. The major classes of compounds identified included aliphatic and aromatic aldehydes, ketones, alcohols, monoterpenes, sesquiterpenes and hydrocarbons. The major constituent identified was 2‐furaldehyde. Copyright © 2005 John Wiley & Sons, Ltd.