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Volatile components of apple flowers
Author(s) -
Omata Akihiko,
Yomogida Katsuyuki,
Nakamura Shoji,
Hashimoto Seiji,
Koba Shigeki,
Furukawa Kiyoshi,
Noro Shoji
Publication year - 1990
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.2730050103
Subject(s) - nonanal , chemistry , benzyl alcohol , cinnamyl alcohol , alcohol , cultivar , indole test , gas chromatography , botany , chromatography , organic chemistry , cinnamaldehyde , biology , catalysis
Extracts from ten species of apple flowers harvested at Aomori Experiment Station have been investigated by GC. No significant differences in chemical composition were observed in the volatile components of the ten species. The extract of ‘Redgold’ flowers, which is one of apple cultivars, was fractionated by column chromatography and analysed with GC and GC–MS. Seventy‐seven compounds were identified and cis ‐hex‐3‐en‐1‐ol, benzyl alcohol, 2‐phenylethyl alcohol, cinnamyl alcohol, nonanal, octanol and indole were found to make a major contribution to the odour of apple flowers.