Occurrence of methyl- and ethylesters of hydroxycinnamic and hydroxybenzoic acids in vegetables. Phenolic acid compounds in vegetables. (Part 2)
Schafers, F.I.; Herrmann, K.
Zeitschrift fur Lebensmittel Untersuchung und Forschung 175(2): 117-121
1982
ISSN/ISBN: 0044-3026
Accession: 000940875
Twenty vegetables were analysed by capillary gas chromatography and partially by GC/MS. The commonest ester was methylcaffeate, which occurred in over half the vegetables tested and was 22.6 to 59.2 p.p.m. in endive leaves. Ethyl-4-coumarate occurred in small concentrations in a few vegetables.
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