Details
| Originalsprache | Englisch |
|---|---|
| Seiten (von - bis) | 122-126 |
| Seitenumfang | 5 |
| Fachzeitschrift | Zeitschrift für Lebensmittel-Untersuchung und -Forschung |
| Jahrgang | 188 |
| Ausgabenummer | 2 |
| Publikationsstatus | Veröffentlicht - Feb. 1989 |
| Extern publiziert | Ja |
Abstract
The volatile constituents of cape gooseberry (Physalis peruviana L.) were characterized using liquid/liquid extraction and fractionation of the flavour concentrates on silica gel, followed by high resolution gas chromatography and coupled gas chromatography - mass spectrometry. Sniffing gas chromatography of serially diluted flavour extracts showed methyl 2-methylbutyrate, 2,5-dimethyl-4-hydroxy-(2H)-furanone and its 4-methoxy derivative, 4- and 5-octanolide, β-ionone, and β-damascenone to be impact components. The non-volatile flavour fraction contained glucose, fructose, sucrose, citric acid, and smaller amounts of organic aliphatic and benzoic acids. The bound forms of volatiles were dominated by benzyl alcohol, 2-methylpropanol, and 2-methyl-butanol. The presence of significant amounts of activated acyl moieties in the fruit was indirectly concluded from various data.
ASJC Scopus Sachgebiete
- Agrar- und Biowissenschaften (insg.)
- Lebensmittelwissenschaften
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in: Zeitschrift für Lebensmittel-Untersuchung und -Forschung, Jahrgang 188, Nr. 2, 02.1989, S. 122-126.
Publikation: Beitrag in Fachzeitschrift › Artikel › Forschung › Peer-Review
}
TY - JOUR
T1 - The flavour of cape gooseberry (Physalis peruviana L.)
AU - Berger, Ralf G.
AU - Drawert, Friedrich
AU - Kollmannsberger, Hubert
PY - 1989/2
Y1 - 1989/2
N2 - The volatile constituents of cape gooseberry (Physalis peruviana L.) were characterized using liquid/liquid extraction and fractionation of the flavour concentrates on silica gel, followed by high resolution gas chromatography and coupled gas chromatography - mass spectrometry. Sniffing gas chromatography of serially diluted flavour extracts showed methyl 2-methylbutyrate, 2,5-dimethyl-4-hydroxy-(2H)-furanone and its 4-methoxy derivative, 4- and 5-octanolide, β-ionone, and β-damascenone to be impact components. The non-volatile flavour fraction contained glucose, fructose, sucrose, citric acid, and smaller amounts of organic aliphatic and benzoic acids. The bound forms of volatiles were dominated by benzyl alcohol, 2-methylpropanol, and 2-methyl-butanol. The presence of significant amounts of activated acyl moieties in the fruit was indirectly concluded from various data.
AB - The volatile constituents of cape gooseberry (Physalis peruviana L.) were characterized using liquid/liquid extraction and fractionation of the flavour concentrates on silica gel, followed by high resolution gas chromatography and coupled gas chromatography - mass spectrometry. Sniffing gas chromatography of serially diluted flavour extracts showed methyl 2-methylbutyrate, 2,5-dimethyl-4-hydroxy-(2H)-furanone and its 4-methoxy derivative, 4- and 5-octanolide, β-ionone, and β-damascenone to be impact components. The non-volatile flavour fraction contained glucose, fructose, sucrose, citric acid, and smaller amounts of organic aliphatic and benzoic acids. The bound forms of volatiles were dominated by benzyl alcohol, 2-methylpropanol, and 2-methyl-butanol. The presence of significant amounts of activated acyl moieties in the fruit was indirectly concluded from various data.
UR - http://www.scopus.com/inward/record.url?scp=0001354083&partnerID=8YFLogxK
U2 - 10.1007/BF01042735
DO - 10.1007/BF01042735
M3 - Article
AN - SCOPUS:0001354083
VL - 188
SP - 122
EP - 126
JO - Zeitschrift für Lebensmittel-Untersuchung und -Forschung
JF - Zeitschrift für Lebensmittel-Untersuchung und -Forschung
SN - 0044-3026
IS - 2
ER -