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

doi:10.1080/14786410500462926

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

Diagnostic pathology

Research output: Contribution to journal › Article › peer-review

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 language	English
Pages (from-to)	1567-1571
Number of pages	5
Journal	Natural Product Research
Volume	23
Issue number	17
DOIs	https://doi.org/10.1080/14786410500462926
Publication status	Published - 01-11-2009

All Science Journal Classification (ASJC) codes

Analytical Chemistry
Biochemistry
Plant Science
Organic Chemistry

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10.1080/14786410500462926

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

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.",

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AU - Shirakawa, Nozomu

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AU - Inada, Ken Ichi

AU - Yamada, Tomoki

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