Australian Journal of Biological Sciences · 1952 · 52 citations · 1 references
AgricultureBiochemistryFood ScienceFood ChemistryFruit SciencePomologyFruit BiochemistryFruit Flavor ChemistryFruit PhysiologyFruit QualityVolatile Aroma AnalysisVolatile Compound ProfilingAldehydesAroma Formation In FruitFruit Aroma ChemistryFruit Volatile CompoundsPaper ChromatographySpectral Absorption BandsSpectral Absorption PropertiesVolatile Aroma Formation
The volatile aldehydes and ketones produced by whole Granny Smith apples at 30°C. were identified by paper chromatography and spectral absorption of the dinitrophenylhydrazones, and by conversion of the aldehydes to hydroxamic acids. Acetaldehyde was found to be the major constituent, with smaller amounts of propionaldehyde and acetone.
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Methods of Quantitative Micro-Analysis
P. J. Hardwick · Nature · 1949 · 54 citations · Full text