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Volatile flavor constituents of Monstera deliciosa

Volatile flavor constituents of Monstera deliciosa

Journal of agricultural and food chemistry 40(2): 257-262

ISSN/ISBN: 0021-8561

DOI: 10.1021/jf00014a018

The volatile flavor components of Monstera deliciosa have been isolated using two different procedures. There was evidence of thermally induced artifacts in the extract obtained using a Likens-Nickerson device; a more representative extract was obtained, however, using a direct, cold homogenization/extraction technique employing solid carbon dioxide and dichloromethane. The latter was followed by fractionation of the extract using adsorption chromatography on silica gel, employing solvent mixtures of gradually increasing polarity. Approximately 400 components were detected in these fractions by a combination of GC-MS and GC with simultaneous detection by FID, sulfur-specific FPD, and nitrogen-specific NPD. Components most responsible for the characteristic flavor of M. deliciosa were found, using GC with odor port evaluation, to be a variety of esters and lactones.

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Accession: 002544934

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