Some unusual minor volatile components of tomato

被引：26

作者：

Buttery, RG ^{[1
]}

Takeoka, GR ^{[1
]}

机构：

[1] USDA ARS, Western Reg Res Ctr, Albany, CA 94710 USA

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2004年 / 52卷 / 20期

关键词：

tomato; volatiles; pentyl nitrate; 5-ethyl-2(5 H)-furanone; 5-ethylcyclopentene-1-carbaldehyde;

D O I：

10.1021/jf040176a

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

The identities and possible origins of three minor unusual volatile components of tomato are discussed. These are pentyl nitrate, the first identification of a volatile alkyl nitrate in a fresh vegetable or fruit; 5-ethyl-2(5H)-furanone, which, besides its presence in tomato, was found to be a major autoxidation product of pure (2)-3-hexenal; and 5-ethylcyclopentene-1-carbaldehyde, a likely unusual linolenic acid oxidation product.

引用

页码：6264 / 6266

页数：3

共 12 条

[1]

Belitz H.D., 1999, FOOD CHEM, V2nd

[2]

Buttery R. G., 1989, In 'Flavour chemistry of lipid foods', by Min, D. B. & Smouse, T. H. Conference. Phoenix, USA. 8-12 May 1988. Champaign, USA

[3]

American Oil Chemists' Society. ISBN 0-935315-24-1 [see FSTA (1991) 23 10N20]., P156

[4]

BUTTERY RG, 1993, ACS SYM SER, V525, P23