Volatile constituents of Japanese apricot (ume, Prunus mume Sieb. et Zucc.)

Yukawa, C.; Iwabuchi, H.

Proceedings of 13th international congress of flavours, fragrances and essential oils, Istanbul, Turkey, 15-19 October 1995 Volume 2 Plenary lectures, analytical/composition, trade/industry, agriculture/botany: 276-282


Accession: 003011742

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Changes in free and glycosidically-bound volatiles of Japanese apricot fruits (cv. Nanko Ume) during maturation were studied using GC and GC-MS. Unripe, moderately-ripe and fully-ripe fruits were harvested on 4, 11 and 18 June, respectively, and stored at RT for 5-10 days. Benzaldehyde, the main constituent of unripe fruits, decreased as ripening proceeded, whereas hexanal and (E)-2-hexenal increased. During further maturation in storage, hexanal and (E)-2-hexenal decreased, and esters (butyl acetate and hexyl acetate) and gamma -decalactone increased. The main glycosidically-bound compounds were benzaldehyde, benzyl alcohol, phenylethyl alcohol, eugenol and benzoic acid. gamma -Jasmolactone and jasmin lactone [ delta -jasmolactone] were detected for the first time amongst the free volatiles, and appear to contribute to the characteristic sweet floral note of the fruit.