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Volatile flavour components of dalieb ( Borassus aethiopum L.)
Author(s) -
Harper David B.,
Nour Abdul Azim M.,
Thompson Ronald H.
Publication year - 1986
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.2740370713
Subject(s) - chemistry , acetone , acetic acid , pulp (tooth) , terpene , chromatography , alcohol , flavour , organic chemistry , gas chromatography , mass spectrometry , ethanol , ketone , gas chromatography–mass spectrometry , food science , medicine , pathology
The volatile components of dalieb fruit have been investigated by capillary column gas chromatography/mass spectrometry. The main components were C1 to C4 aliphatic alcohols and the corresponding acids together with esters derived from them. Acetic acid and ethanol were particularly abundant, the fruit pulp containing approximately 0.1% of each compound. Other volatiles present included the unsaturated ketone 6‐methyl‐5‐heptene‐2‐one, the corresponding alcohol and the terpene, geranyl acetone.