## Abstract The volatile constituents of babaco fruit (__Carica pentagona__ Heilborn) were investigated. Two different methods of isolation of the volatiles were employed: (a) reduced pressure steam distillation followed by dichloromethane extraction: (b) direct extraction of filtered babaco pulp w
โฆ LIBER โฆ
Volatile flavor components of babaco fruit (Carica pentagona, Heilborn)
โ Scribed by Shaw, G. John; Allen, John M.; Visser, Frans R.
- Book ID
- 126819915
- Publisher
- American Chemical Society
- Year
- 1985
- Tongue
- English
- Weight
- 408 KB
- Volume
- 33
- Category
- Article
- ISSN
- 0021-8561
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## Abstract Volatile compounds were isolated from fresh papaya fruit by simultaneous steam distillationโsolvent extraction according to LikensโNickerson. Compounds were identi๏ฌed by capillary GCโMS and sensorially characterized by snif๏ฌng GC. One hundred and sixtyโsix compounds were identi๏ฌed in th
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