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Volatile components of apple flowers

 

作者: Akihiko Omata,   Katsuyuki Yomogida,   Shoji Nakamura,   Seiji Hashimoto,   Shigeki Koba,   Kiyoshi Furukawa,   Shoji Noro,  

 

期刊: Flavour and Fragrance Journal  （WILEY Available online 1990）
卷期: Volume 5, issue 1  

页码: 19-22

 

ISSN:0882-5734

 

年代: 1990

 

DOI:10.1002/ffj.2730050103

 

出版商: John Wiley&Sons, Ltd.

 

关键词: Apple;Apple flower;Volatile compounds;Malus;Extract;Benzyl alcohol;Cinnamyl alcohol

 

数据来源: WILEY

 

摘要:

AbstractExtracts from ten species of apple flowers harvested at Aomori Experiment Station have been investigated by GC. No significant differences in chemical composition were observed in the volatile components of the ten species.The extract of ‘Redgold’ flowers, which is one of apple cultivars, was fractionated by column chromatography and analysed with GC and GC–MS. Seventy‐seven compounds were identified andcis‐hex‐3‐en‐1‐ol, benzyl alcohol, 2‐phenylethyl alcohol, cinnamyl alcohol, nonanal, octanol and indole were found to make a major contribution to the odo

 

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