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Analysis of volatile compounds in almond and plum kernel oils
Author(s) -
PićurićJovanović K.,
Milovanović M.
Publication year - 1993
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02632149
Subject(s) - furan , chemistry , mass spectrometry , flavor , gas chromatography–mass spectrometry , gas chromatography , benzene , organic chemistry , chromatography , kernel (algebra) , food science , mathematics , combinatorics
Almond and plum kernel oils were analyzed for volatile flavor components by headspace sampling, gas chromatography and mass spectrometry. The most important volatiles at 37°C, from both fruit oils, are derivatives of benzene, n ‐alkanes, cycloalkanes, aromatics and furan compounds. The structures were established mainly by interpretation of mass spectral data in comparison with literature data.