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The flavour of plums ( Prunus domestica L.). An examination of the aroma components of plum juice from the cultivar victoria
Author(s) -
Ismail Hanaa M.,
Williams Anthony A.,
Tucknott Owen G.
Publication year - 1981
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.2740320614
Subject(s) - aroma , chemistry , hexanal , linalool , cultivar , flavour , gas chromatography , chromatography , food science , flavor , hexanol , botany , organic chemistry , essential oil , alcohol , biology
Vacuum steam distillation followed by solvent extraction, chemical separation and examination of the final extract by gas chromatography, and gas chromatography‐mass spectrometry, enabled 73 volatile components to be identified in juices prepared from plums of the cultivar Victoria. Of these, odour evaluation of the gas chromato‐graphic exit as the components were being separated, indicated that benzaldehyde, linalool, ethyl nonanoate, methyl cinnamate and γ‐decalactone contribute to ‚plum’ aroma. Milling the plums, as opposed to merely removing the stones prior to enzyming and expressing the juice, increased the concentrations of hexanol and cis 3‐hexenol and also produced hexanal and trans 2‐hexenal, these four components giving rise to the characteristic ‚green’ aroma of juice prepared in this way.