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Volatile flavour components of brazil nuts Bertholletia excelsa (Humb. and Bonpl.)
Author(s) -
Clark Richard G.,
Nursten Harry E.
Publication year - 1976
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.2740270802
Subject(s) - brazil nut , aroma , nut , flavour , biology , food science , botany , chromatography , chemistry , structural engineering , engineering
Abstract Essences were prepared from solvent‐extracted brazil nut oil, alternatively by means of a Likens and Nickerson apparatus and a high vacuum degassing unit. The relatively inexpensive degassing unit and its use are briefly described. Thirty‐seven components were identified by g.c.‐m.s. including most of the major components. The aroma of the components of each essence was evaluated on elution from a g.c. capillary column.