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Volatile flavour components of jamun fruit (Syzygium cumini L.).

Vijayanand, P. and Jagan Mohan Rao, L. and Narasimham, P. (2001) Volatile flavour components of jamun fruit (Syzygium cumini L.). Flavour and Fragrance Journal, 16 (1). 47-49, 7 ref..

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Abstract

Volatile compounds were determined in jamun (Syzygium cumini L.), an underutilized tropical fruit with a delicate flavour, and medicinal and therapeutic properties. 29 compounds were identified by GC-MS; 1 compound could not be identified. Predominant consituents were trans- and cis-ocimene, beta-myrcene and alpha-terpineol. The characteristic flavour of jamun was attributed to the presence of 3 esters (dihydrocarvyl acetate, geranyl butyrate and terpinyl valerate).

Item Type: Article
Uncontrolled Keywords: ESTERS-; FLAVOUR-COMPOUNDS; FRUITS-SPECIFIC; VOLATILE-COMPOUNDS; SZYGIUM-CUMINI; TROPICAL-FRUITS
Subjects: 600 Technology > 08 Food technology > 24 Fruits
600 Technology > 08 Food technology > 15 Flavour/Fragrance/Perfumes
Divisions: Fruit and Vegetable Technology
Plantation Products Spices and Flavour Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 27 Nov 2008 04:39
Last Modified: 28 Aug 2018 05:49
URI: http://ir.cftri.com/id/eprint/7665

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