Characterization of Additional Volatile Flavor Components of Apricot

摘要

ABSTRACTThe volatile components of apricot variety “Rouge du Roussillon” were isolated by vacuum distillation and fractionated on silica gel. Analysis by combined gas chromatography‐mass spectrometry led to identification of several compounds identified for the first time from this product. These compounds included p‐hydroxybenzaldehyde, p‐methoxybenzaldehyde, (3‐phenyl propyl)‐propyl or isopropyl ketone, 3‐nonene‐2‐one, damascenone, β‐ionone, dihydroactinidiolide, 2‐phenylethanol, cis rose oxide and nerol oxide. The formation mechanism of these compounds is envisaged. Fractions isolated by chromatography on silica gel and head space concentration on Chromosorb 105 were sniffed and analyzed by gaz chromatography. The results obtained indicate that aroma of apricot is due to the presence of compounds such as benzaldehyde, linalool, 4‐terpinenol, α‐terpineol and perphaps 2‐phenylethanol which are responsable for the floral and fruity part of the aroma. Lactones previously identified are “backgr