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Volatile Components of Pineapple
Author(s) -
CREVELING R. K.,
SILVERSTEIN R. M.,
TENNINGS W. G.
Publication year - 1968
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.1365-2621.1968.tb01368.x
Subject(s) - chemistry , alcohol , malonate , infrared spectroscopy , mass spectrometry , spectroscopy , organic chemistry , nuclear magnetic resonance spectroscopy , chromatography , physics , quantum mechanics
SUMMARY— By gas chromatographic retentions, infrared spectroscopy and where applicable, mass and nmr spectroscopy, several additional compounds have been identified as components of pineaapple essence. These are acetoxyacetone, dimethyl malonate, trans‐tetrahydro‐α,α,trimethyl‐5‐vinyl fur‐furyl alcohol, methyl cis‐(4?)‐octenoate, γ‐butyrolactone, methyl β‐hydroxybutyrate, methyl and ethyl β‐hydroxyhexano‐ate, methyl and ethyl β‐acetoxyhexanoate, γ‐octalactone, and δ‐octalactone. Possible biogenetic pathways to some of these compounds are discussed.