Characterization of volatile components extracted from Vangueria infausta (African medlar) by using GC-MS
Ráice, Rui LU ; Sjöholm, Ingegerd LU ; Wang, Hong-Lei LU and Bergenståhl, Björn LU
(2015)
In The Journal of Essential Oil Research
27(1).
p.76-81
- 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.
Please use this url to cite or link to this publication:
https://lup.lub.lu.se/record/4962561
- author
- Ráice, Rui
LU
; Sjöholm, Ingegerd
LU
; Wang, Hong-Lei
LU
and Bergenståhl, Björn
LU
- organization
- publishing date
- 2015
- type
- Contribution to journal
- publication status
- published
- subject
- keywords
- GC-MS, volatile components, Vangueria infausta, aroma profile
- in
- The Journal of Essential Oil Research
- volume
- 27
- issue
- 1
- pages
- 76 - 81
- publisher
- Taylor & Francis
- external identifiers
-
- wos:000346063000011
- scopus:84919483117
- ISSN
- 1041-2905
- DOI
- 10.1080/10412905.2014.962189
- language
- English
- LU publication?
- yes
- id
- 94625043-2c4d-48a6-84a5-e9d5cbf393dc (old id 4962561)
- date added to LUP
- 2016-04-01 10:26:42
- date last changed
- 2025-10-14 13:06:53
@article{94625043-2c4d-48a6-84a5-e9d5cbf393dc,
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.}},
author = {{Ráice, Rui and Sjöholm, Ingegerd and Wang, Hong-Lei and Bergenståhl, Björn}},
issn = {{1041-2905}},
keywords = {{GC-MS; volatile components; Vangueria infausta; aroma profile}},
language = {{eng}},
number = {{1}},
pages = {{76--81}},
publisher = {{Taylor & Francis}},
series = {{The Journal of Essential Oil Research}},
title = {{Characterization of volatile components extracted from Vangueria infausta (African medlar) by using GC-MS}},
url = {{http://dx.doi.org/10.1080/10412905.2014.962189}},
doi = {{10.1080/10412905.2014.962189}},
volume = {{27}},
year = {{2015}},
}