Volatile Flavor Components of Kogyoku Apples

概要

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Asteam distillate of Kogyokuapple juice was extracted with ethyl ether. The extract was separated into its acidic and neutral fractions, and the neutral fraction was further separated into five fractions by column chromatography. All these fractions were analyzed by gas chromatography (GC) and gas chromatography-mass spectrometry. Several compounds in the neutral fraction of the juice were isolated by preparative GC, and then identified by comparing their mass, infrared and nuclear magneticresonance spectra with those of authentic compounds. Sixty-seven compounds were identified from the juice, 22 compounds being found for the first time as apple flavor components. Amongthem, the following compounds have not been previously reported as flavor components in any natural product; (Z)-5-octen-l-ol, (Z, Z)- and (E, Z)-3, 5-octadien-1-ols, (Z, Z)- and (E, Z)-3, 5-octadien-l-yl acetates, (Z)-5-octene-l, 3-diol and 3-hydroxy-(Z)-5-octen-1-yl acetate. We also madea comparison of the volatile flavor compoundsin thejuice and peel of the sameapples.
社団法人日本農芸化学会の論文