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Characterization of volatile components extracted from Vangueria infausta (African medlar) by using GC-MS

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Author

Summary, in English

Volatile compounds isolated from the African medlar (Vangueria infausta L.) were identified by gas chromatography and gas chromatography-mass spectrometry. The volatile components identified in the extract were: hexanoic acid (5600 mu g/g, dry matter, DM), octanoic acid (240 mu g/g, DM), methyl hexanoate (15 mu g/g, DM), ethyl hexanoate (44 mu g/g, DM), methyl octanoate (12 mu g/g, DM) and ethyl octanoate (13 mu g/g, DM). The principal aroma from the V.infausta fruit originates from ethyl hexanoate and ethyl octanoate with a minor contribution from methyl hexanoate and methyl octanoate.

Department/s

Publishing year

2015

Language

English

Pages

76-81

Publication/Series

The Journal of Essential Oil Research

Volume

27

Issue

1

Document type

Journal article

Publisher

Taylor & Francis

Topic

  • Zoology
  • Food Engineering

Keywords

  • GC-MS
  • volatile components
  • Vangueria infausta
  • aroma profile

Status

Published

Research group

  • Pheromone Group

ISBN/ISSN/Other

  • ISSN: 1041-2905