ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Thirty compounds in the volatile fraction of McIntosh apple juice were isolated and identified. Material for gas chromatography was prepared by concentrating volatiles tenfold in a rising film evaporator and extracting with ethyl chloride. The compounds were identified by comparing retention volumes and infrared spectra with those of known compounds. Volatile components tentatively identified on the basis of their infrared spectra and retention data included 4 aldehydes, 1 ketone, 11 alcohols, 10 esters, and 4 fatty acids. In addition, 7 peaks were found but not identified. A variety of column packings and operating conditions were necessary to obtain reasonable separation of the components isolated.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1964.tb01759.x
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