Characterization of volatile components extracted from Vangueria infausta (African medlar) by using GC-MS
Ráice, Rui; Sjöholm, Ingegerd; Wang, Hong-Lei; Bergenståhl, Björn (2015). Characterization of volatile components extracted from Vangueria infausta (African medlar) by using GC-MS. The Journal of Essential Oil Research, 27, (1), 76 - 81
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Published
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English
Authors:
Ráice, Rui
;
Sjöholm, Ingegerd
;
Wang, Hong-Lei
;
Bergenståhl, Björn
Department:
Pheromone Group
Department of Food Technology, Engineering and Nutrition
Functional zoology
Research Group:
Pheromone Group
Abstract:
Volatile compounds isolated from the African medlar (Vangueria infausta L.) were identified by gas chromatography and gas chromatography-mass spectrometry. The volatile components identified in the extract were: hexanoic acid (5600 mu g/g, dry matter, DM), octanoic acid (240 mu g/g, DM), methyl hexanoate (15 mu g/g, DM), ethyl hexanoate (44 mu g/g, DM), methyl octanoate (12 mu g/g, DM) and ethyl octanoate (13 mu g/g, DM). The principal aroma from the V.infausta fruit originates from ethyl hexanoate and ethyl octanoate with a minor contribution from methyl hexanoate and methyl octanoate.
Keywords:
GC-MS ;
volatile components ;
Vangueria infausta ;
aroma profile ;
Zoology ;
Food Engineering
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