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 language | English |
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Pages (from-to) | 1567-1571 |
Number of pages | 5 |
Journal | Natural Product Research |
Volume | 23 |
Issue number | 17 |
DOIs | |
Publication status | Published - 11-2009 |
Externally published | Yes |
All Science Journal Classification (ASJC) codes
- Analytical Chemistry
- Biochemistry
- Plant Science
- Organic Chemistry