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Volatiles of apples (var. ‘Schone van Boskoop’): isolation and identification
Author(s) -
FEYS M.,
TOBBACK P.,
MAES E.
Publication year - 1980
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1980.tb00967.x
Subject(s) - chemistry , chromatography , dichloromethane , trichloroacetic acid , distillation , fraction (chemistry) , aqueous solution , homogenization (climate) , gas chromatography–mass spectrometry , organic chemistry , mass spectrometry , solvent , biology , biodiversity , ecology
Summary A simple method for the analysis of apple volatiles has been developed. By means of a modified vacuum‐cold trap distillation an aqueous solution of volatiles, ready for direct GLC‐analysis, is obtained. Formation of artefacts (e.g. volatile aldehydes) during homogenization of the apple tissue was prevented by addition of trichloroacetic acid. About fifteen volatiles of the apple variety ‘Schone van Boskoop’ have been identified and quantified. More than 85% of the total volatile fraction are alcohols. The recovery for the different volatiles ranged from 60 to 95% depending on the nature of the compounds. In a dichloromethane extract of the distillate a few minor compounds, mostly esters, were identified by mass spectrometric analysis.