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Headspace analysis of hyacinth flowers
Author(s) -
Brunke E.J.,
Hammerschmidt F.J.,
Schmaus G.
Publication year - 1994
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.2730090205
Subject(s) - chemistry , phenylacetaldehyde , hyacinth , chromatography , sniffing , indole test , organic chemistry , biology , neuroscience
The volatiles of white hyacinths were isolated by dynamic headspace trapping. More than 70 constituents could be identified by GC and GC‐MS. The principal constituents were benzyl acetate and ( E , E )‐α‐farnesene. Beside these, sensorily important substances like indole, oct‐1‐en‐3‐ol and phenylacetaldehyde were identified. Minor traces of three substituted pyrazines could be detected by GC‐sniffing. The advantages of the simultaneous “closed‐loop stripping” technique using various adsorbing agents at the same time were demonstrated. By this means artefact formation and discrimination of individual components could be determined.