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KMID : 0903519900330040319
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Journal of the Korean Society of Agricultural Chemistry and Biotechnology
1990 Volume.33 No. 4 p.319 ~ p.324
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Volatile components of apricot(Prunus armeniaca var . ansu Max .) and Japanese apricot(Prunus mume Sieb . et Zucc .)
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김영회/Kim, Young Hoi
양광규/김근수/곽재진/권영주/Yang, Kwang Kyu/Kim, Kun Soo/Kwag, Jae Jin/Kwon, Young Ju
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Abstract
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The volatile oils of apricot(Prunus armeniaca var. ansu Max.) and Japanese apricot (Prunus mume Sieb. et Zucc.) were isolated by stem distillation-extraction. The resulting oils were analyzed by GC and GC-MS. A total of 80 components were identified in apricot, including 9 naphthalene derivatives of which had not been previously reported in apricot volatiles and 72 components were identified in Japanese apricot, The major components in apricot were n-hexanal(4.18% of total oil), traps-2-hexenal(11.57%), n-hexanol(14.38%), traps-2-hexen-1-ol(8.28%), cis-3-hexen-1-ol(2.60%) , linalool (12.61 %), α-terpineol (5.63%), geraniol (2.78%), trimethyltetra-hydronaphthalene derivatives(7.51%) and tetradecanoic acid(3.67%), while benzaldehyde(62.40%), terpinen-4-o1(3.97%), benzyl alcohol (3.97%) and hexadecanoic acid (4.55%) were major components in Japanese apricot. However, the characteristic aroma of apricot appeared to be due to combination of C_6 aldehyde and alcohols, terpene alcohols, lactones and β-ionone-related components and that of Japanese apricot could be due to the presence of benzaldehyde and benzyl alcohol.
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