Flavour and Fragrance Journal · 1990 · 17 citations · 11 references
AgricultureBotanyPlant SciencesFood AnalysisPlant BiochemistryPlant PhysiologyAroma CompoundsAromatic PlantsFlavoring PlantsVolatile Aroma AnalysisVolatile Compound ProfilingVolatile Substance AnalysisAroma Compound AnalysisColumn ChromatographyFlavor VolatilesFloral Volatile CompoundsFruit Aroma BiochemistryFruit Aroma ChemistryFruit Volatile CompoundsVolatile Aroma Formation
Abstract Extracts from ten species of apple flowers harvested at Aomori Experiment Station have been investigated by GC. No significant differences in chemical composition were observed in the volatile components of the ten species. The extract of ‘Redgold’ flowers, which is one of apple cultivars, was fractionated by column chromatography and analysed with GC and GC–MS. Seventy‐seven compounds were identified and cis ‐hex‐3‐en‐1‐ol, benzyl alcohol, 2‐phenylethyl alcohol, cinnamyl alcohol, nonanal, octanol and indole were found to make a major contribution to the odour of apple flowers.
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