TY - JOUR
T1 - Comparision of the volatile components of unripe and ripe Japanese apricot (Prunus mume Sieb. et Zucc.)
AU - Miyazawa, Mitsuo
AU - Shirakawa, Nozomu
AU - Utsunomiya, Hirotoshi
AU - Inada, Ken Ichi
AU - Yamada, Tomoki
PY - 2009/11/1
Y1 - 2009/11/1
N2 - 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.
AB - 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.
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U2 - 10.1080/14786410500462926
DO - 10.1080/14786410500462926
M3 - Article
C2 - 19851921
AN - SCOPUS:70449120245
VL - 23
SP - 1567
EP - 1571
JO - Natural Product Research
JF - Natural Product Research
SN - 1478-6419
IS - 17
ER -