Details
| Originalsprache | Englisch |
|---|---|
| Seiten (von - bis) | 1237-1239 |
| Seitenumfang | 3 |
| Fachzeitschrift | Journal of Agricultural and Food Chemistry |
| Jahrgang | 31 |
| Ausgabenummer | 6 |
| Publikationsstatus | Veröffentlicht - 1 Nov. 1983 |
| Extern publiziert | Ja |
Abstract
The volatile constituents of pineapple fruit have been isolated under enzyme inhibition, enriched by liquid-liquid extraction, and fractionated on silica gel. Analysis of the nonpolar fraction by gas chromatography and coupled GC-MS showed at least 20 sesquiterpene hydrocarbons to be present, α-Copaene, β-ylangene, β-patchoulene, 7-gurjunene, germacrene D, α-muurolene, and 5-cadinene were identified via authentic samples and/or published data. One of the minor compounds of the fraction seems to be responsible for the fragrant odor (reminescent of fresh-cut pineapple).
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in: Journal of Agricultural and Food Chemistry, Jahrgang 31, Nr. 6, 01.11.1983, S. 1237-1239.
Publikation: Beitrag in Fachzeitschrift › Artikel › Forschung › Peer-Review
}
TY - JOUR
T1 - Sesquiterpene Hydrocarbons in Pineapple Fruit
AU - Berger, Ralf G.
AU - Drawert, Friedrich
AU - Nitz, Siegfried
PY - 1983/11/1
Y1 - 1983/11/1
N2 - The volatile constituents of pineapple fruit have been isolated under enzyme inhibition, enriched by liquid-liquid extraction, and fractionated on silica gel. Analysis of the nonpolar fraction by gas chromatography and coupled GC-MS showed at least 20 sesquiterpene hydrocarbons to be present, α-Copaene, β-ylangene, β-patchoulene, 7-gurjunene, germacrene D, α-muurolene, and 5-cadinene were identified via authentic samples and/or published data. One of the minor compounds of the fraction seems to be responsible for the fragrant odor (reminescent of fresh-cut pineapple).
AB - The volatile constituents of pineapple fruit have been isolated under enzyme inhibition, enriched by liquid-liquid extraction, and fractionated on silica gel. Analysis of the nonpolar fraction by gas chromatography and coupled GC-MS showed at least 20 sesquiterpene hydrocarbons to be present, α-Copaene, β-ylangene, β-patchoulene, 7-gurjunene, germacrene D, α-muurolene, and 5-cadinene were identified via authentic samples and/or published data. One of the minor compounds of the fraction seems to be responsible for the fragrant odor (reminescent of fresh-cut pineapple).
UR - http://www.scopus.com/inward/record.url?scp=33644825935&partnerID=8YFLogxK
U2 - 10.1021/jf00120a023
DO - 10.1021/jf00120a023
M3 - Article
AN - SCOPUS:33644825935
VL - 31
SP - 1237
EP - 1239
JO - Journal of Agricultural and Food Chemistry
JF - Journal of Agricultural and Food Chemistry
SN - 0021-8561
IS - 6
ER -