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The flavour components of plum

1980; Springer Science+Business Media; Volume: 171; Issue: 1 Linguagem: Inglês

10.1007/bf01044413

0044-3026

Hanna M. M. Ismail, Anthony A. Williams, Owen G. Tucknott,

Food Quality and Safety Studies

Gas chromatographic and mass spectrometric analysis of the volatiles present in a distillate from fermented plum juice led to the identification of 54 components comprising 11 hydroxy compounds, 1 acid, 30 esters, 4 carbonyls, 3 lactones and 5 acetals. Thirty of these compounds have not previously been reported in fermented plum products. Benzaldehyde, linalool, methyl cinnamate andγ-decalactone are believed, from odour evaluation of the gas chromatographic effluent, to make significant contribution to the plum-like character of this beverage. Of particular interest also is the presence of eugenol, rather than methyleugenol, reported in unfermented juice distillates.