Abstract
Changes in the distribution of volatile constituents during the maturation of nectarines (Primus pérsica L., Batsch var. nucipersica Schneid) were investigated by means of capillary gas chromatography. C6 aldehydes and alcohols are the major components isolated from “green” fruit; in the course of fruit maturation, the concentrations of these C6 components decrease and lactones become prominent constituents. γ- and δ-lactones develop differently depending upon their chain lengths. The last period of nectarine maturation, from “shipping-ripe” to “tree-ripe” fruit, is characterized by a significant increase in the amounts of aroma-contributing lactones having longer aliphatic side chains.
| Original language | English |
|---|---|
| Pages (from-to) | 1003-1006 |
| Number of pages | 4 |
| Journal | Journal of agricultural and food chemistry |
| Volume | 36 |
| Issue number | 5 |
| DOIs | |
| State | Published - 1 Sep 1988 |
| Externally published | Yes |