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KMID : 0380619900220050543
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Korean Journal of Food Science and Technology
1990 Volume.22 No. 5 p.543 ~ p.548
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Influence of Isolation Method on the Composition of Apricot(Prunus armeniaca var . ansu Max .) Flavor
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김영희/Kim, Young Hoi
양광규/권영주/곽재진/Yang, Kwang Kyu/Kwon, Young Ju/Kwang, Jai Jin
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Abstract
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Volatile components of fresh apricot (Prrrnus armenincn var. ansu Max.) were isolated by simultaneous distillation-extraction at two different pH values of 3.1 and 7.0 and by headspace trapping method. The volatiles were analyzed by GC and GC-MS. A total of 80 components were identified in the three aroma concentrates, including 9 naphthalene derivatives that were not previously reported in apricot. Of components identifed in native pH, (3.1) sample, the major components were aliphatic C_6 aldehydes and alcohols, monoterpene alcohols, benzyl alcohol, β-phenylethyl alcohol and naphthalene derivatives, while those in neutral pH(7.0) sample and headspace volatiles were aliphatic C_6 aldehydes and alcohols. Simultaneous distillation-extraction at pH 3.1 was significantly increased the concentration of n-hexanal, trans-2-hexenal. cis-3-hexen-l-ol, linalool oxide, linalool, α-tcrpineol, nerol, geraniol, benzyl alcohol, β-phenylethyl alcohol and naphthalene derivatives. These results demonstrate that above the components are present in glycosidically bound forms in apricot.
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