Volatile Flavor Components of Kogyoku Apples
- 1 April 1984
- journal article
- research article
- Published by Oxford University Press (OUP) in Agricultural and Biological Chemistry
- Vol. 48 (4) , 849-855
- https://doi.org/10.1080/00021369.1984.10866249
Abstract
A steam distillate of Kogyoku apple juice was extracted with ethyl ether. The extract was separated into its acidic and neutral fractions, and the neutral fraction was further separated into five fractions by column chromatography. All these fractions were analyzed by gas chromatography (GC) and gas chromatography-mass spectrometry. Several compounds in the neutral fraction of the juice were isolated by preparative GC, and then identified by comparing their mass, infrared and nuclear magnetic resonance spectra with those of authentic compounds. Sixty-seven compounds were identified from the juice, 22 compounds being found for the first time as apple flavor components. Among them, the following compounds have not been previously reported as flavor components in any natural product; (Z)-5-octen-1-ol, (Z, Z)- and (E, Z)-3,5-octadien-1-ols, (Z, Z)- and (E, Z)-3,5-octadien-1-yl acetates, (Z)-5-octene-1,3-diol and 3-hydroxy-(Z)-5-octen-1-yl acetate. We also made a comparison of the volatile flavor compounds in the juice and peel of the same apples.This publication has 2 references indexed in Scilit:
- Synthesis, spectra, odor properties, and structural relationship of (Z)-6-Nonenal and (Z)-5-octen-1-ol to fruit fly attractantsJournal of Agricultural and Food Chemistry, 1981
- 4‐methoxyallylbenzene: An important aroma component of applesJournal of the Science of Food and Agriculture, 1977