Volatile components of sapodilla fruit (manilkara achras L.)

Journal of Essential Oil Research

Volumn 15, Issue 6, 2003, Pages 374-375

  Pino, Jorge A ^a   Marbot, Rolando ^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

Fruit volatiles; Hexadecanoic acid; Manilkara achras; Methanethiol; Sapodilla fruit; Sapotaceae

Indexed keywords

ALCOHOLS; DISTILLATION; ETHERS; EXTRACTION; FRUITS; GAS CHROMATOGRAPHY; MASS SPECTROMETRY; ORGANIC ACIDS; ORGANIC SOLVENTS; VOLATILE ORGANIC COMPOUNDS;

ETHYL ACETATE; HEXADECANOIC ACID; HYDROXYBUTANONE; ISOAMYL ALCOHOL; METHANETHIOL; SAPODILLA FRUIT; STEAM DISTILLATION;

ESSENTIAL OILS;

MANILKARA; MANILKARA ZAPOTA; SAPOTACEAE;

EID: 0344585058     PISSN: 10412905     EISSN: None     Source Type: Journal    
DOI: 10.1080/10412905.2003.9698614     Document Type: Article

References (2)

1. S. Lakshminarayana, Sapodilla and prickly pear. In: Tropical and Subtropical Fruits. Edit. S. Nagy and P.E. Shaw, Ch. 12, AVI, Westport, USA (1980).
2. A.J. MacLeod and N. Gonzales de Troconis, Volatile flavor components of sapodilla fruit (Achras sapota L.). J. Agric. Food Chem., 30, 515-517 (1982).