Volatile Components of Peacha

摘要

SUMMARYOn the basis of relative retentions of two dissimilar gas chromatographic columns and matching infrared spectra, benzaldebyde, benzyl alcohol, γ‐caprolactone, γ‐octalactone, γ‐decalactone and δ‐decalactone were identified as components of Red Globe peach essence. The chromatographic peculiarities of peach essence are discussed, and a modified technique that may permit resolution of multiple‐component peaks is described. There are indications that peaches, unlike Bartlett pears, may owe their aroma entirely to an integrated response to a series of contributory fla