Comparision of the volatile components of unripe and ripe Japanese apricot (Prunus mume Sieb. et Zucc.)

Mitsuo Miyazawa, Nozomu Shirakawa, Hirotoshi Utsunomiya, Ken Ichi Inada, Tomoki Yamada

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7 Citations (Scopus)

Abstract

The composition of the volatile components from unripe (I) and ripe (II) Japanese apricot (Prunus mume Sieb. et Zucc.) have been investigated. Seventy-six volatile components were identified, 25 for the first time as volatile constituents of Japanese apricot. The main components were benzaldehyde (I, 59.16%; II, 1.81%), isolongifololyl acetate (II, 19.21%), palmitic acid (I, trace; 10.22%), linalool (I, 9.93%; II, 7.34%), and butyl acetate (II, 8.30%). Unripe Japanese apricot have a green colour due to the main components being aldehydes. On the contrary, ripe Japanese apricot had a fruity note due to the increase of the ratio of esters during ripening.

Original languageEnglish
Pages (from-to)1567-1571
Number of pages5
JournalNatural Product Research
Volume23
Issue number17
DOIs
Publication statusPublished - 01-11-2009

All Science Journal Classification (ASJC) codes

  • Analytical Chemistry
  • Biochemistry
  • Plant Science
  • Organic Chemistry

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