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IDENTIFICATION OF THE VOLATILE AROMATIC CONSTITUENTS OF THE LLOYD GEORGE RASPBERRY CULTIVAR.

IDENTIFICATION DES CONSTITUANTS VOLATILS AROMATIQUES DE LA VARIETE DE FRAMBOISES LLOYD GEORGE.

Author(s) : GUICHARD E.

Type of article: Article

Summary

VOLATILE COMPONENTS WERE STUDIED IN FRUIT FROZEN JUST AFTER HARVESTING, USING THREE DIFFERENT EXTRACTION PROCEDURES: DISTILLATION UNDER VACUUM, LIQUID-LIQUID EXTRACTION, ENTRAINMENT BY NITROGEN. FREEZING DOES NOT RESULT IN ANY SIGNIFICANT CHANGE IN THE CHROMATOGRAPHIC PROFILE OBTAINED. 126 COMPOUNDS WERE IDENTIFIED BY COMBINED GAS CHROMATOGRAPHY-MASS SPECTROMETRY. (Bull. bibliogr. CDIUPA, FR., 16, N.7-8, 1982/07-08, 170329.

Details

Original title: IDENTIFICATION DES CONSTITUANTS VOLATILS AROMATIQUES DE LA VARIETE DE FRAMBOISES LLOYD GEORGE.
Record ID : 1984-0589
Languages: French
Source: Sci. Aliments - vol. 2 - n. 2
Publication date: 1982

Links

See the source

Indexing

Themes: Food quality and safety. Microbiology;
Fruit
Keywords: Raspberry; Aroma; Organoleptic property; Freezing; Fruit; Volatile compound