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Major Volatile Components of the Juice of American Cranberry
Author(s) -
CROTEAU R. J.,
FAGERSON I. S.
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.tb03635.x
Subject(s) - aroma , chemistry , cranberry juice , terpene , benzaldehyde , mass spectrometry , organic chemistry , gas chromatography–mass spectrometry , chromatography , food science , medicine , urinary system , endocrinology , catalysis
SUMMARY– Volatiles from the juice of the American cranberry ( Vaccinium macrocarpon Ait.) were investigated using gas chromatography, mass spectrometry and infrared spectrophotometry. Forty‐two compounds comprising over 95% of the aroma complex were identified. These consist of 14 aromatic compounds, 7 terpenes, 9 aliphatic alcohols, 6 aliphatic aldehydes and 6 other compounds including the 2 acids, benzoic and 2‐methylbutyric. The aromatic compounds (benzaldehyde, benzyl and benzoate esters) and the terpenes appear to be the major contributors to the aroma of cranberry juice. The remaining 5% of the aroma complex contains over 200 components. Although these compounds occur in very small concentrations, they appear to be important in the overall aroma.