Composition of Montmorency Cherry Essence. 1. Low‐boiling Components

摘要

SUMMARY—The low‐boiling neutral components of a commercial Montmorency cherry essence were concentrated by distillation. Individual components were separated and identified by gas cohromatography and mass spectrometry. The identifications were confirmed by gas co‐chromatography with known compounds. Ethanol and methanol were the most abundant low‐bolling substances. These compounds were estimated to comprise 9 and 0.5 of the essence, respectively. The next most abundant compound was acetaldehyde. Other compounds present included diethyl ether, propionaldehyde, acetone, isobutyraldehyde, methyl acetate and ethyl acetate. The estimated concentrations of these compounds in the original essence are given in each i