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Volatile Components of Peach. II
Author(s) -
SEVENANTS M. R.,
JENNINGS W. G.
Publication year - 1966
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1966.tb15418.x
Subject(s) - chemistry , caproic acid , organic chemistry , ethyl acetate , alcohol , formate , chromatography , catalysis
SUMMARY A volatile‐essence concentrate isolated from the Red Globe variety of freestone peaches and already partially characterized, was further fractionated by newly developed gas chromatographic techniques of repetitive ultra micro collections and reinjections. An adapted micro‐cavity infrared cell permitted infrared analysis of these minute fractions, which were then identified by comparison with known compounds. Synthesis and ultra‐micro vapor‐phase hydrogenation were used to characterize compounds for which standards could not he obtained. Compounds identified include hexyl formate, hexyl acetate, tram‐2‐hexenyl acetate, hexyl alcohol, trans‐2‐hexenel‐01, isovaleric acid, ethyl benzoate, benzyl acetate, caproic acid, ganzma‐heptalactone, gamma‐nonalactone, hexyl benzoate, and an alpha‐pyrone.