Detail of "10032-15-2"

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The flavor components of Mirabelle plums

The flavor components of Mirabelle plums. Examination of the aroma constituents of fresh fruits; variation of head-space composition induced by deep-freezing and thawing. Etievant, P. X.; Guichard, Elisabeth A.; Issanchou, Sylvie N. (Lab. Rech. Aromes, Inst. Natl. Rech. Agron., Dijon 21034, Fr.). Sci. Aliments, 6(3), 417-32 (English) 1986.There are some reagents like 141-78-6 is used in this study. CODEN: SCALDC. ISSN: 0240-8813. DOCUMENT TYPE: Journal CA Section: 17 (Food and Feed Chemistry) A solvent ext. contg. the volatile constituents of Mirabelle plums has been isolated from a methanolic slurry of the fruits. Gas-chromatog. and gas chromatog.-mass spectrometric anal. of this ext. led to the identification of 130 components, including 62 esters, 14 hydrocarbons (alkanes, alkene, and arene), 11 aldehydes, 11 alcs., 8 lactones, 8 ketones, 4 heterocycles, 3 terpene hydrocarbons, 2 acids and 1 phenol. The volatile compn. of Mirabelles differed from that of other plum varieties (Prunus domestica subspecies domestica and domestica insititia). Fresh plums differed from deep-frozen and thawed ones when fresh, cooked and oxidized attributes were scored by a sensory panel. The effect of deep-freezing and thawing on head-space compn. has been quantified. A principal component anal. of the data showed significant differences between chromatograms. Hexyl, butyl, and ethyl esters were more abundant in the head-space of fresh Mirabelles. Terpenic hydrocarbons, C6 aldehydes, C6 alcs. and their acetic, propanoic and butanoic esters were more abundant in the head-space of thawed fruits. The odor of each constituent has been assessed by sniffing the gas-chromatog. effluent. Some compds. have been consequently emphasized as potential contributors to the aroma of the fresh or thawed Mirabelles: ethyl [141-78-6], butyl [123-86-4] and pentyl acetates [628-63-7]; ethyl butyrate [105-54-4], hexanoate [123-66-0], and octanoate [106-32-1]; butyl octanoate [589-75-3]; hexyl 2-methylbutyrate [10032-15-2]; and 2-methylnaphthalene [91-57-6], which are more abundant in the head-space of fresh fruits, and hexanol, hexanal [66-25-1], and trans-2-hexenal [6728-26-3], the concn. of which increases after deep-freezing and thawing. .