Investigation of volatile constituents in nectarines. 1. Analytical and sensory characterization of aroma components in some nectarine cultivars

Karl Heinz Engel; Robert A. Flath; Ron G. Buttery; Thomas R. Mon; Roy Teranishi; David W. Ramming

doi:10.1021/jf00081a036

Investigation of volatile constituents in nectarines. 1. Analytical and sensory characterization of aroma components in some nectarine cultivars

Karl Heinz Engel, Robert A. Flath, Ron G. Buttery, Thomas R. Mon, Roy Teranishi, David W. Ramming

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Abstract

Volatile constituents of nectarines (Prunus persica L, Batsch var. nucipersica Schneid) were isolated by means of liquid-liquid extraction with ether and analyzed by capillary gas chromatography and gas chromatography-mass spectrometry. Aroma patterns (10 lactones, 8 C₆ aldehydes and alcohols, 8 terpenoids, 3 esters, 4 other compounds) were identified and (semi)quantified in four cultivars. Besides C₆ components a series of saturated and unsaturated γ- and δ-lactones ranging from chain length C₆ to C₁₂, with concentration maxima for γ- and δ-decalactone, were a major class of constituents. By determination of odor thresholds and calculation of odor units the significance of lactones and other volatiles (e.g., linalool) to the aroma of nectarines was investigated.

Original language	English
Pages (from-to)	549-553
Number of pages	5
Journal	Journal of agricultural and food chemistry
Volume	36
Issue number	3
DOIs	https://doi.org/10.1021/jf00081a036
State	Published - 1 May 1988
Externally published	Yes

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abstract = "Volatile constituents of nectarines (Prunus persica L, Batsch var. nucipersica Schneid) were isolated by means of liquid-liquid extraction with ether and analyzed by capillary gas chromatography and gas chromatography-mass spectrometry. Aroma patterns (10 lactones, 8 C6 aldehydes and alcohols, 8 terpenoids, 3 esters, 4 other compounds) were identified and (semi)quantified in four cultivars. Besides C6 components a series of saturated and unsaturated γ- and δ-lactones ranging from chain length C6 to C12, with concentration maxima for γ- and δ-decalactone, were a major class of constituents. By determination of odor thresholds and calculation of odor units the significance of lactones and other volatiles (e.g., linalool) to the aroma of nectarines was investigated.",

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T1 - Investigation of volatile constituents in nectarines. 1. Analytical and sensory characterization of aroma components in some nectarine cultivars

AU - Engel, Karl Heinz

AU - Flath, Robert A.

AU - Buttery, Ron G.

AU - Mon, Thomas R.

AU - Teranishi, Roy

AU - Ramming, David W.

PY - 1988/5/1

Y1 - 1988/5/1

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AB - Volatile constituents of nectarines (Prunus persica L, Batsch var. nucipersica Schneid) were isolated by means of liquid-liquid extraction with ether and analyzed by capillary gas chromatography and gas chromatography-mass spectrometry. Aroma patterns (10 lactones, 8 C6 aldehydes and alcohols, 8 terpenoids, 3 esters, 4 other compounds) were identified and (semi)quantified in four cultivars. Besides C6 components a series of saturated and unsaturated γ- and δ-lactones ranging from chain length C6 to C12, with concentration maxima for γ- and δ-decalactone, were a major class of constituents. By determination of odor thresholds and calculation of odor units the significance of lactones and other volatiles (e.g., linalool) to the aroma of nectarines was investigated.

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JO - Journal of agricultural and food chemistry

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ER -

Investigation of volatile constituents in nectarines. 1. Analytical and sensory characterization of aroma components in some nectarine cultivars

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