The Aroma of Black Currants. II. Lower Boiling Compounds.

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Abstract
Black currants (Ribes nigrum L. var. Brodtorp) were analyzed for low boiling volatile compounds by means of gas chromatography, infrared spectrophotometry, and mass spectrometry. The following twenty-three compounds, not previously found in black currants, were identified: methanol, ethanol, propanol, 2-methylpropanol, butanol, 3-methylbutanol, pentanol, hexanol, 2-butanol, 2-pentanol, 2-methyl-3-buten-2-ol, 3-methyl-2-buten-l-ol, l-penten-3-ol, acetaldehyde, hexanal, acetone, 2-butanone, methyl acetate, ethyl acetate, butyl acetate, ethyl butyrate, 1,8-cineol, and styrene. 2-Methylbutanol, pentanal and 2,3-butandione were tentatively identified.

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