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Preparation of odour concentrates and identification of odorous ingredients in mango and guava. II.

Pattabhiraman, T. R. and Sastry, L. V. L. and Abraham, K. O. (1969) Preparation of odour concentrates and identification of odorous ingredients in mango and guava. II. Perfumery and Essential Oil Record, 60 (6). 233-38, 8 ref..

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Abstract

An improved method for the separation of odorous ingredients from mango (Mangifera indica L.) and guava (Psidium guajava L.) fruits, has been adopted. The pulp is made into a slurry with water, passed through a steam-heated jacket and the steam and odorous ingredients condensed in cooling baths. The aqueous condensate was saturated with common salt and extracted with three 5 ml portions of chloroform. The odour concentrate after chloroform removal was examined by UV, infrared, nuclear magnetic resonance spectroscopy and gas liquid chromatography. Organoleptic evaluation of the odour concentrates obtained in this process has also been carried out.

Item Type: Article
Uncontrolled Keywords: SMELL-; Preparation & identification of odour concentrates of /mango; guava/; MANGOES-; Preparation & identification of odour concentrates of /mango/; GUAVA-; Preparation & identification of odour concentrates of /guava/
Subjects: 600 Technology > 08 Food technology > 15 Flavour/Fragrance/Perfumes
600 Technology > 08 Food technology > 24 Fruits
Divisions: Fruit and Vegetable Technology
Sensory Science
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 21 Mar 2014 09:59
Last Modified: 21 Mar 2014 09:59
URI: http://ir.cftri.com/id/eprint/7384

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