Volatile components of soursop (Annona muricata L.)

Journal of Essential Oil Research

Volumn 13, Issue 2, 2001, Pages 140-141

  Pino, Jorge A ^a   Agüero, Juan ^b   Marbot, Rolando ^c  

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

^b Centro de Quimica Farmaceutica   (Cuba)

^c CENTRO INTERNACIONAL DE RESTAURACIÓN NEUROLÓGICA CIREN   (Cuba)

Author keywords

Annona muricata; Annonaceae; Fruit extract composition; Hexadecanoic acid; Methyl 3 phenyl 2 propenoate; Methyl(E) 2 hexenoate and methyl 2 hydroxy 4 methyl velerate; Soursop

Indexed keywords

DISTILLATION; GAS CHROMATOGRAPHY; MASS SPECTROMETRY; SOLVENT EXTRACTION; VOLATILE ORGANIC COMPOUNDS;

STEAM DISTILLATION;

FRUITS;

EID: 0034971191     PISSN: 10412905     EISSN: None     Source Type: Journal    
DOI: 10.1080/10412905.2001.9699640     Document Type: Article

References (6)

1. Annonaceae
2. Volatile flavor components of soursop (Annona muricata)
3. Changes in organic acids, sugars, and headspace volatiles during fruit ripening of soursop (A. muricata L.)
4. Identifying volatiles in soursop and comparing their changing profiles during ripening
5. Volatile components of Malaysian Annona fruits
6. Volatile components of Annona muricata L.