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1999•Journal of Essential Oil ResearchRequires access

Volatile Components ofAmelanchier arboreaNutt. (Shadberry) Fruit

Thomas H. Parliment, Andrew J. Smith

Open publisher page 2 citations

Abstract

The composition of the fruit volatiles of shadberries was examined by GC/MS. A gas chromatographic-olfactometric analysis to assess the organoleptic importance of the identified compounds was also done. Benzaldehyde was the major component both quantitatively and as measured by an AEDA experiment. Also shown to contribute to the aroma was phenylacetaldehyde (rose aroma), 2-hexenal (sharp green aroma) and finally hexanal (green aroma).

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What this paper is about

The composition of the fruit volatiles of shadberries was examined by GC/MS. A gas chromatographic-olfactometric analysis to assess the organoleptic importance of the identified compounds was also done. Benzaldehyde was the major component both quantitatively and as measured by an AEDA experiment. Also shown to contribute to the aroma was phenylacetaldehyde (rose aroma), 2-hexenal (sharp green aroma) and finally hexanal (green aroma).

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Available abstract

The composition of the fruit volatiles of shadberries was examined by GC/MS. A gas chromatographic-olfactometric analysis to assess the organoleptic importance of the identified compounds was also done. Benzaldehyde was the major component both quantitatively and as measured by an AEDA experiment. Also shown to contribute to the aroma was phenylacetaldehyde (rose aroma), 2-hexenal (sharp green aroma) and finally hexanal (green aroma).

Key concepts: Aroma, Hexanal, Phenylacetaldehyde, Organoleptic, Chemistry, Food science, Chromatography, Organic chemistry

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