Reference

Gas chromatographic and sensory analysis of volatiles from cling peaches

Gas chromatographic and sensory analysis of volatiles from cling peaches. Spencer, Marcia D.; Pangborn, Rose Marie; Jennings, Walter G. (Dep. Food Sci. Technol., Univ. California, Davis, Calif., USA). J. Agric. Food Chem., 26(3), 725-32 (English) 1978. CODEN: JAFCAU. ISSN: 0021-8561. DOCUMENT TYPE: Journal CA Section: 17 (Foods) The contribution of volatiles to the odor of clingstone peaches was investigated by exit-port sniffing, descriptive flavor anal., and gas chromatog. (GC) anal. of fresh samples of Halford peaches and of canned samples of Halford plus 9 other peach varieties. Volatile constituents were isolated by steam distn.-extn. of the diced, fresh Halfords, and the conc. was subjected to GC anal. in high-resoln., glass capillary columns. Based on mass spectra and GC retention times, 24 compds., predominantly esters, monoterpenes, and g-lactones, were identified. Compds. such as n-hexyl acetate [142-92-7], trans-2-hexenyl acetate [2497-18-9], nonanal [124-19-6], tricosane [638-67-5], and g-dodecalactone [2305-05-7] were present in fresh, but not in canned Halfords. Volatiles that varied the most in concn. among the varieties of canned peaches were isoamyl acetate [123-92-2], furfural [98-01-1], linalool [78-70-6], a-terpineol [98-55-5], g-heptalactone [105-21-5], and geraniol [106-24-1]. The g-lactones, with the exception of g-decalactone [706-14-9], were present in very small concns. Ten judges, trained in descriptive flavor anal., found large differences among the varieties in overall peach odor, overall peach flavor, fruity, floral, and overcooked notes, and in sweetness and sourness. Equations from stepwise multiple regression indicated the sensory characteristics were dependent on the relative concns. of the volatile compds. present. Among the 10 peach varieties, differences were due more to the relative concn. of esters and monoterpenes than to the g-lactones. The latter contributed the necessary "peachy" background, while the lower-boiling compds. contributed fruity and floral notes.

Biosynthesis of flavor compounds by microorganisms

Biosynthesis of flavor compounds by microorganisms. 5. Lactones in cultures of Polyporus durus. Drawert, F.; Berger, R. G.; Neuhaeuser, K. (Inst. Lebensmitteltechnol. Anal. Chem., Tech. Univ. Muenchen, Freising-Weihenstephan D-8050, Fed. Rep. Ger.). Chem., Mikrobiol., Technol. Lebensm.Several substances with their cas registry numbers 105-21-5 and 695-06-7 may be metioned in this study., 8(3), 91-2 (German) 1983. CODEN: CMTLBX. ISSN: 0366-7154. DOCUMENT TYPE: Journal CA Section: 17 (Food and Feed Chemistry) In a synthetic liq. nutrient broth, the basidiomycete P. durus has an intensive arom.-fruity odor, resembling coconut. Among the volatile metabolites identified by gas chromatog., coupled gas chromatog.-mass spectrometry, and sniffing anal., g-octalactone [104-50-7] was the main compd. (7.4 mg/L); other volatiles like g-hexalactone [695-06-7], g-heptalactone [105-21-5] and a no. of unidentified compds. with g-lactone character occurred in smaller amts. .