ANALYSIS OF VOLATILE COMPOUNDS IN ALMOND AND PLUM KERNEL OILS

Authors
PICURICJOVANOVIC K MILOVANOVIC M
Citation
K. Picuricjovanovic et M. Milovanovic, ANALYSIS OF VOLATILE COMPOUNDS IN ALMOND AND PLUM KERNEL OILS, Journal of the American Oil Chemists' Society, 70(11), 1993, pp. 1101-1104
Citations number
15
Categorie Soggetti
Food Science & Tenology","Chemistry Applied
Journal title
Journal of the American Oil Chemists' Society → ACNP
ISSN journal
0003021X
Volume
70
Issue
11
Year of publication
1993
Pages
1101 - 1104
Database
ISI
SICI code
0003-021X(1993)70:11<1101:AOVCIA>2.0.ZU;2-2
Abstract
Almond and plum kernel oils were analyzed for volatile flavor componen ts by headspace sampling, gas chromatography and mass spectrometry. Th e most important volatiles at 37-degrees-C, from both fruit oils, are derivatives of benzene, n-alkanes, cycloalkanes, aromatics and furan c ompounds. The structures were established mainly by interpretation of mass spectral data in comparison with literature data.