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KMID : 0903519890320020143
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Journal of the Korean Society of Agricultural Chemistry and Biotechnology
1989 Volume.32 No. 2 p.143 ~ p.147
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Separation and Identification of Volatile Components of Apple Fruits after Harvest
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Abstract
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The volatile compounds of McIntosh apples were separated and identified at the stage of climacteric maximum. 21 compounds were identified from head space method and classes of that were 13 kinds of esters, 6 of alcohols, an aldehyde and a ketone. From simultaneous steam distillation-extraction method, 37 compounds were identified and classes of that were 20 kinds of esters, 14 of alcohols, 2 of aldehydes and a ketone. Esters were the most abundant flavor component in the both methods and next was alcohols.
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