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The Volatile Alcohols of Ripe Bananas
Author(s) -
MURRAY K. E.,
PALMER J. K.,
WHITFIELD F. B.,
KENNETT B. H.,
STANLEY 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.tb09089.x
Subject(s) - chemistry , ethanol , alcohol , mass spectrometry , gas chromatography , gas chromatography–mass spectrometry , organic chemistry , chromatography
SUMMARY The volatile alcohols in ripe bananas were identified in preparation for the study of their biosynthesis. The following 13 alcohols were identified by gas chromatography‐mass spectrometry supported in some cases by IR spectral data: ethanol, propan‐l‐01, P‐methylpropan‐l‐01, butan‐l‐01, pentan‐2–01, 3‐methylbutan‐l‐01, hexan‐l‐01, heptan‐2–01, cis and tram hex‐3‐en‐l‐01, cis and traws hex‐4‐en‐l‐01, and cis pent‐2‐en‐l‐01 (tentative). 2‐Methylbutan‐l‐01 was shown to be associated with 3‐methylbutan‐l‐01 in a ratio of 1:200.