Comparision of the volatile components of unripe and ripe Japanese apricot (Prunus mume Sieb. et Zucc.).
The composition of the volatile components from unripe (I) and ripe (II) Japanese apricot (Prunus mume Sieb. et Zucc.) have been investigated. Seventy-six volatile components were identified, 25 for the first time as volatile constituents of Japanese apricot. The main components were benzaldehyde (I, 59.16%; II, 1.81%), isolongifololyl acetate (II, 19.21%), palmitic acid (I, trace; 10.22%), linalool (I, 9.93%; II, 7.34%), and butyl acetate (II, 8.30%). Unripe Japanese apricot have a green colour due to the main components being aldehydes. On the contrary, ripe Japanese apricot had a fruity note due to the increase of the ratio of esters during ripening.
Department of Applied Chemistry, Faculty of Science and Engineering, Kinki University, Higashiosaka-shi, Osaka 577-8502, Japan. miyazawa@apch.kindai.ac.jp
Mitsuo
M
Miyazawa
Nozomu
N
Shirakawa
Hirotoshi
H
Utsunomiya
Ken-ichi
K
Inada
Tomoki
T
Yamada
D000085:Acetates / Q000737:chemistry; D001547:Benzaldehydes / Q000737:chemistry; D005638:Fruit / Q000737:chemistry*; D009822:Oils, Volatile / Q000737:chemistry; D019308:Palmitic Acid / Q000737:chemistry; D010936:Plant Extracts / Q000737:chemistry*; D027861:Prunus / Q000737:chemistry*; D014835:Volatilization
D000085:Acetates; D001547:Benzaldehydes; D009822:Oils, Volatile; D010936:Plant Extracts; D019308:Palmitic Acid; C006848:butyl acetate; C032175:benzaldehyde