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Volatile flavour constituents of feijoa ( Feijoa sellowiana )—analysis of fruit flesh
Author(s) -
Shaw G John,
Allen John M,
Yates Martin K,
Franich Robert A
Publication year - 1990
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.2740500308
Subject(s) - flesh , flavour , methyl benzoate , chemistry , steam distillation , botany , food science , chromatography , distillation , biology , organic chemistry
Abstract The volatile flavour fraction from the flesh of ripe feijoa fruit ( Feijoa sellowiana Berg cv Mammoth) has been isolated by high vacuum steam distillation and subsequent liquid‐liquid extraction of the volatiles. Analysis by capillary GC and GC‐MS led to the identification of 15 constituents of which (Z)‐hex‐3‐enal and isopropyl benzoate are reported for the first time. Methyl benzoate constituted 82% of the volatile flavour extract.