The aroma of jam prepared from fruits of mosphilla (Crataegus azarolus L.)

✍ Scribed by Eutuxia Hadjimitsi; Ioannis Zabetakis

• Publisher: John Wiley and Sons
• Year: 2005
• Tongue: English
• Weight: 81 KB
• Volume: 20
• Category: Article
• ISSN: 0882-5734
• DOI: 10.1002/ffj.1476

✦ Synopsis

The volatile constituents of the jam of Crataegus azarolus (Rosaceae) were analysed using simultaneous distillation-extraction and identified by gas chromatography-mass spectroscopy. Forty-four volatile compounds were identified for the first time in this jam, while 12 peaks were not identified. The volatile compounds were quantitatively determined by the use of an internal standard. The major classes of compounds identified included aliphatic and aromatic aldehydes, ketones, alcohols, monoterpenes, sesquiterpenes and hydrocarbons. The major constituent identified was 2furaldehyde.