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Volatile Flavor Components in the Headspace of the Babaco Fruit (Carica Pentagonia)
Author(s) -
BARTLEY J.P.
Publication year - 1988
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.1365-2621.1988.tb10194.x
Subject(s) - tenax , carica , chemistry , flavor , ethyl hexanoate , ethyl ester , chromatography , food science , organic chemistry , gas chromatography , botany , biology
The volatile constituents of the “Babaco” ( Carica pentagonia ) have been isolated by concentration of the headspace vapors on Tenax‐GC. Of the 37 compounds identified aliphatic esters account for 84% of the total area, the major components being ethyl butanoate and ethyl hexanoate. These findings conflict with a previous report in which alcohols were claimed to be the main constituent when this fruit is grown in New Zealand.