Volatile Constituents of Loquat (Eriobotrya japonica Lindl.) Fruit
Volatile Constituents of Loquat (Eriobotrya japonica Lindl.) Fruit
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DOI：
10.1111/j.1365-2621.1990.tb06046.x
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发表时间：
1990
影响因子：
3.9
通讯作者：
O. Fröhlich;P. Schreier
中科院分区：
文献类型：
--
作者：
O. Fröhlich;P. Schreier
Concentrates of fresh, ripe Spanish loquat fruit were analyzed by HRGC, HRGC-MS and HRGC-FTIR. In total, 80 aroma substances were identified, of which 72 are reported for the first time as loquat fruit constituents. The major part of volatiles comprised alcohols and carbonyls. Quantitative HRGC revealed hexanal (2.4 mg/kg fruit pulp), (E)-2-hexenal (1.8 mg/kg) and benzaldehyde (0.7 mg/kg) as major aroma compounds.
