American Journal of Botany · 1965 · 19 citations · 4 references
Life SciencesBotanyEntomologyInsect EcologyInsect PhysiologyMycologyAroma CompoundsAroma DevelopmentFruit Flavor ChemistryVolatile Aroma AnalysisVolatile Compound ProfilingVolatile Substance AnalysisAroma Formation In FruitAroma Volatile BiosynthesisAroma Volatile FormationCarbonyl Compound FormationFertilizationFlavor VolatilesVolatile Aroma Compound FormationVolatile Aroma Formation
Ceratocystis fagacearum produces both in nature and in laboratory culture a characteristic fruity aroma. It is assumed that the odor may serve as an attractant for insects which are vectors for the disease as well as important agents in the fertilization mechanism. A number of carbonyl compounds were identified from liquid cultures of C. fagacearum and included: acetaldehyde, furfuraldehyde, acetone, 2‐hexenal and 2‐methylbutanal. The 2,4‐dinitrophenylhydrazones of the compounds were identified by means of thin‐layer chromatography, melting‐point determination, gas chromatography and infrared spectroscopy.
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