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Volatile flavour substances of apricot and their changes during ripening

✍ Scribed by Tóth-Markus, M. ;Boross, F. ;Blazsó, M. ;Kerek, M.

Publisher
John Wiley and Sons
Year
1989
Tongue
English
Weight
432 KB
Volume
33
Category
Article
ISSN
0027-769X

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✦ Synopsis

Aroma content and composition of different Hungarian and foreign apricot cultivars were studied. Volatile flavour substances were isolated by simultaneous steam distillation-extraction. GC and GC/MS analysis of the aroma extracts revealed 40 components, 12 of them have been reported for the first time in apricots. The changes in the aroma composition of the cultivar "Hungarian kajszi" during ripening were also studied.

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