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Identification of the Volatile Constituents from Scuppernong Berries ( Vitis rotundifolia )
Author(s) -
HORVAT R. J.,
SENTER S. D.
Publication year - 1984
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.1365-2621.1984.tb13669.x
Subject(s) - chemistry , hexanal , terpene , berry , linalool , furfural , decanal , flavor , food science , organic chemistry , chromatography , botany , essential oil , biology , catalysis
Steam volatile oils were obtained from three cultivars of scuppernong berries at three levels of maturity and analyzed by capillary gas‐liquid chromatography‐mass spectrometry (GLC‐MS). Thirtyeight compounds consisting of aldehydes, substituted furans, ketones, alcohols, aromatic and aliphatic hydrocarbons, terpenes, and esters were identified. Major components from ripe berries were 2‐pentanone, hexanal, toluene, furfural, 2‐hexenal, xylene, benzylaldehyde, geraniol, β‐phenylethanol formate, γ‐terpinene, benzylalcohol, phenylethanol, linalool, isomer of nonadienal, β‐ionone, and an unidentified pair of terpenes, m/e 152 and 154. Green berries had higher levels of 2‐hexenal, hexanal, and toluene than ripe and midripe berries, and included other low retention‐time compounds. Sugar levels of fruit increased with berry maturity, whereas acidity decreased.