6533b82dfe1ef96bd1291f77
RESEARCH PRODUCT
Comparison of the relative quantities of aroma compounds found in fresh apricot (Prunus armeniaca) from six different varieties
Michel SoutyElisabeth Guichardsubject
ROUGEVacuum distillation[SDV]Life Sciences [q-bio]01 natural sciencesBiochemistryIndustrial and Manufacturing Engineering0404 agricultural biotechnologyBotanyComputingMilieux_MISCELLANEOUSAroma2. Zero hungerbiologyChemistry010401 analytical chemistry04 agricultural and veterinary sciencesGeneral ChemistryHerbaceous plantSweetnessbiology.organism_classification040401 food sciencePrunus armeniaca0104 chemical sciences[SDV] Life Sciences [q-bio]HorticultureFood ScienceBiotechnologydescription
The volatile components of fresh apricot (Prunus armeniaca) were isolated by vacuum distillation and fractionated on a silica gel column. Analysis by gaschromatography coupled with mass spectrometry led to the identification of 82 compounds, 60 of which were found for the first time in this fruit. Six varieties, cultivated in the south of France were compared for their firmness, acidity, sweetness and for their content of 56 volatile components. Precoce de Tyrinthe was the least aromatic variety, but produced fruits very early in the season. Palsteyn gave acidic but rather aromatic fruits. Moniqui possessed large but perishable fruits with flowery aroma due to the presence of terpenic ketones. Rouge du Roussillon contained all the identified volatile compounds and possessed a pleasant aroma. Polonais contained many C6-compounds with herbaceous notes and Bergeron was rich in lactones but poor in terpenic alcohols.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 1988-04-01 | Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung |