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Change in volatile compounds during lulo (Solanum vestissimum D.) fruit maturation

✍ Scribed by Suarez, M.; Duque, C.

Book ID
127379291
Publisher
American Chemical Society
Year
1992
Tongue
English
Weight
380 KB
Volume
40
Category
Article
ISSN
0021-8561

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Volatile constituents from the peelings
Volatile constituents from the peelings of lulo (Solanum vestissimum D.) fruit
✍ M. Suárez; C. Duque; C. Bicchi; H. Wintoch; G. Full; P. Schreier 📂 Article 📅 1993 🏛 John Wiley and Sons 🌐 English ⚖ 318 KB 👁 1 views

## Abstract The volatile constituents of the lulo fruit (__Solanum vestissimum__ D.) peelings were obtained by liquid–liquid extraction using pentane–dichloromethane mixture (2:1, v/v). In total, 61 components were identified by HRGC and HRGC–MS analysis. Among them, methyl 3‐hydroxyhexanoate, γ‐he