VOLATILE CONSTITUENTS OF BANANA (M CAVENDISHII, VARITY VALERY)

被引：30
作者：
WICK, EL
YAMANISH.T
KOBAYASH.A
VALENZUE.S
ISSENBER.P
机构：
[1] Department of Nutrition and Food Science, Massachusetts Institute of Technology, Mass. 02139, Cambridge
[2] Laboratory of Food Chemistry, Ochanomizu University, Tokyo
来源：
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1969年 / 17卷 / 04期
关键词：
D O I：
10.1021/jf60164a004
中图分类号：
S [农业科学];
学科分类号：
09 ;
摘要：
Volatile constituents of banana fruit were identified by investigation of the neutral and acidic fractions obtained by hydrolysis of odor concentrates. Hydrogenation of the neutral alcohol fraction indicated the presence of 11 unsaturated components. Combined gas chromatographic-mass spectrometric analysis resulted in identification of trans- and cis- 4-hexen-1-ol, two octen-1-ols, the C1 through C2 alkanols, 2-methylpropanol, 3-methylbutanol, 2- pentanol, 2-heptanol, 2-pentanone, and 2-heptanone. Methylation of the acidic fraction followed by GC-MS analysis showed the presence of acetate, butyrate, 2-methylpropanoate, hexanoate, 3-hexenoate, 2-hexenoate, and octanoate. Propanoate was tentatively identified. © 1969, American Chemical Society. All rights reserved.
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页码：751 / +
页数：1
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