Volatile components of avocado (persea americana mill.) fruits

Journal of Essential Oil Research

Volumn 12, Issue 3, 2000, Pages 377-378

  Pino, Jorge A ^a   Rosado, Arsistides ^b   Aguero, Juan ^c  

^a Instituto de Investigaciones para la Industria Alimenticia   (Cuba)

^b NATL CENTER FOR SCIENTIFIC RESEARCH   (Cuba)

^c Centro de Quimica Farmaceutica   (Cuba)

Author keywords

(E) nerolidol; Avocado; Fruit volatiles; Lauraceae; Persea americana

Indexed keywords

EID: 0010515897     PISSN: 10412905     EISSN: None     Source Type: Journal    
DOI: 10.1080/10412905.2000.9699539     Document Type: Article

References (5)

1. Y. Kashman, I. NeemanandA. Lifshtiz, New compoundsfrom avocadopear. Tetrahedron, 25,4617-4631 (1969).
2. Y. Kashman, I. Neeman and A. Lifshtiz, New compounds from avocado pear II. Tetrahedron, 26, 1943-1951 (1970).
3. B. I. Brown, Isolation of unpleasant flavor compounds in the avocado (Persea americana). J. Agric. Food Chem., 20, 753-757 (1972).
4. F. B. Whitfield, J. H. Last, G. Chaplin and P. A. Bannister, Volatile flavour components of the fruit of avocado. Int. Congr. Essent. Oils (Proc.) 8th., pp 349-352, Fedarom, Cannes-Grasse, France (1980).
5. K. Yamaguchi, O. Nishimura, H. Toda, S. Mihara and T. Shibamoto, Chemical studies on tropical fruits. In: Instrumental Analysis of Foods. Vol. 2, Edits., G. Charalambous and G. Inglett, pp 93-117, Academic Press, Orlando (1983).