Headspace-SPME analysis of volatiles from quince whole fruits / F. Tateo in The journal of essential oil research, Vol. 22 N° 5 (Septembre/Octobre 2010)  

Public ISBD [article]  inThe journal of essential oil research > Vol. 22 N° 5 (Septembre/Octobre 2010) . - pp. 416-418 Titre : Headspace-SPME analysis of volatiles from quince whole fruits Type de document : texte imprimé Auteurs : F. Tateo, Auteur ; M. Bononi, Auteur Année de publication : 2011 Article en page(s) : pp. 416-418 Note générale : Génie Chimique Langues : Anglais (eng) Mots-clés : Cydonia oblonga Rosaceae Headspace volatiles Index. décimale : 646 Résumé : Solid-phase microextraction (SPME) combined with GC and GC/MS was used for analysis of the volatile compounds of quince (Cydonia oblonga Mill.). The whole fruits, representing two different ripening stages, were stored and analyzed one day after collection. More than 40 volatile compounds were identified. The relative percentage of acetates, with exception of (Z)-3-hexenyl acetate, increased in a parallel way with ripeness. Of the esters of higher organic acids, ethyl hexanoate and ethyl octanoate were present in the greatest quantity. Ethyl octanoate, which was present in the highest quantity, showed the highest increase with ripeness (from 6–8% to 15–18%), while ethyl hexanoate increased 3% to >4%. In contrast, the relative percentages of two sesquiterpenes, α-bergamotene and α-farnesene, clearly decreased with ripeness. DEWEY : 665 ISSN : 1041-2905 En ligne : http://www.tandfonline.com/doi/abs/10.1080/10412905.2010.9700360 [article] Headspace-SPME analysis of volatiles from quince whole fruits [texte imprimé] / F. Tateo, Auteur ; M. Bononi, Auteur . - 2011 . - pp. 416-418. Génie Chimique Langues : Anglais (eng) in The journal of essential oil research > Vol. 22 N° 5 (Septembre/Octobre 2010) . - pp. 416-418 Mots-clés : Cydonia oblonga Rosaceae Headspace volatiles Index. décimale : 646 Résumé : Solid-phase microextraction (SPME) combined with GC and GC/MS was used for analysis of the volatile compounds of quince (Cydonia oblonga Mill.). The whole fruits, representing two different ripening stages, were stored and analyzed one day after collection. More than 40 volatile compounds were identified. The relative percentage of acetates, with exception of (Z)-3-hexenyl acetate, increased in a parallel way with ripeness. Of the esters of higher organic acids, ethyl hexanoate and ethyl octanoate were present in the greatest quantity. Ethyl octanoate, which was present in the highest quantity, showed the highest increase with ripeness (from 6–8% to 15–18%), while ethyl hexanoate increased 3% to >4%. In contrast, the relative percentages of two sesquiterpenes, α-bergamotene and α-farnesene, clearly decreased with ripeness. DEWEY : 665 ISSN : 1041-2905 En ligne : http://www.tandfonline.com/doi/abs/10.1080/10412905.2010.9700360

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