4‐methoxyallylbenzene: An important aroma component of apples | Zendy

Williams Anthony A. | Zendy; Tucknott Owen G. | Zendy; Lewis Mervyn J. | Zendy

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4‐methoxyallylbenzene: An important aroma component of apples

Author(s) -

Williams Anthony A.,

Tucknott Owen G.,

Lewis Mervyn J.

Publication year - 1977

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.2740280213

Subject(s) - aroma , orange (colour) , cultivar , chemistry , gas chromatography , chromatography , mass spectrometry , component (thermodynamics) , food science , horticulture , biology , physics , thermodynamics

Headspace collection techniques on whole apples, coupled with sensory evaluation, gas chromatography, gas chromatography‐mass spectrometry and infrared spectroscopy has enabled 4‐methoxyallylbenzene to be identified as a component contributing to the important spice‐like note in the aroma of a number of apple cultivars. This compound is present in varying amounts in all those examined but is more prominent in Ellison 's Orange, where it gives a recognisable aniseed‐like character to the aroma.

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