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Comparative study of the aromatic profiles of two different plum species: Prunus salicina Lindl and Prunus simonii L
Author(s) -
Gómez Encarna,
Ledbetter Craig A
Publication year - 1994
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.2740650116
Subject(s) - prunus salicina , aroma , chemistry , prunus , botany , horticulture , food science , biology
Volatile compounds of two plum species ( Prunus salicina Lindl and Prunus simonii L) were analyzed by capillary gas chromatography‐mass spectrometry using simultaneous vacuum distillation extraction. Aroma patterns were identified and quantified. A total of 60 compounds were identified, of which 23 were unique to P simonii. The profile of P simonii , as well as a study of the odor unit values of some identified compounds, indicated a much stronger aroma than P salicina. Hexyl acetate, which produces a characteristic apple aroma, was present in P simonii at levels 50‐fold higher than in the studied cultivars of P salicina .