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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.