COMPOSITION OF THE ESSENTIAL OILS OF BLACK-CURRANT BUDS (RIBES-NIGRUM L)

被引：60

作者：

LEQUERE, JL

LATRASSE, A

机构：

[1] Laboratoire de Recherches sur les Arômes, Institut National de la Recherche Agronomique, Dijon Cedex, 17 Rue Sully

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1990年 / 38卷 / 01期

关键词：

D O I：

10.1021/jf00091a001

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

The essential oils of 23 varieties of blackcurrant buds were investigated for chemical composition and chemosystematic studies. They were fractionated into hydrocarbons and oxygenated compounds. The two fractions were submitted to gas chromatography (GC), GC/mass spectrometry, and GC/ Fourier transform infrared spectrometry. A total of 86 compounds were detected in significant amount, 26 of which for the first time as blackcurrant constituents. Among them, 11 were definitely characterized. Five sesquiterpene hydrocarbons: δ-elemene, γ-muurolene, ledene, bicyclogermacrene, germacrene B. Six oxygenated compounds: p-menth-2-en-l-ol (trans and cis isomers), cis-limonene 1,2-epoxide, linalyl and neryl acetates, isospathulenol. Their importance is discussed in terms of concentration and flavor impact. © 1990, American Chemical Society. All rights reserved.

引用

页码：3 / 10

页数：8

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