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

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

18 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 - 11-2009
Externally published	Yes

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.",

author = "Mitsuo Miyazawa and Nozomu Shirakawa and Hirotoshi Utsunomiya and Inada, \{Ken Ichi\} and Tomoki Yamada",

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AU - Miyazawa, Mitsuo

AU - Shirakawa, Nozomu

AU - Utsunomiya, Hirotoshi

AU - Inada, Ken Ichi

AU - Yamada, Tomoki

PY - 2009/11

Y1 - 2009/11

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

Abstract

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