Volatile constituents of the black currant,  Ribes nigrum  L.: I. A commercial black‐currant distillate | Zendy

Nursten H. E. | Zendy; Williams A. A. | Zendy

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Volatile constituents of the black currant, Ribes nigrum L.: I. A commercial black‐currant distillate

Author(s) -

Nursten H. E.,

Williams A. A.

Publication year - 1969

Publication title -

journal of the science of food and agriculture

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.782

H-Index - 142

eISSN - 1097-0010

pISSN - 0022-5142

DOI - 10.1002/jsfa.2740200207

Subject(s) - ribes , chemistry , isobutanol , ethyl hexanoate , methanol , chromatography , butanol , distillation , ethanol , organic chemistry , botany , ethyl acetate , biology

Investigations of a neutral extract of a commercial black‐currant distillate by means of gas chromatography and infra‐red spectroscopy has revealed approximately 150 components. the following twenty compounds have been identified: α‐terpinene, β‐phellandrene, γ‐terpinene, p ‐methyliso‐propenylbenzene, 1,8‐cineole, 2‐hexenal, methanol, ethanol, n‐propanpl, n‐butanol, isobutanol, isopentanol, 2‐methylbut 3‐en‐2‐ol, n‐hexanol, cis ‐ & trans ‐hex‐2‐en‐l‐ol, terpinen‐4‐ol, ethyl n‐butyrate, methyl n‐hexanoate, and methyl benzoate. a further 34 compounds were tentatively identified.

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