The Aroma of Black Currants. III. Chemical Characterization of Different Varieties and Stages of Ripeness by Gas Chromatography.
- 1 January 1966
- journal article
- research article
- Published by Danish Chemical Society in Acta Chemica Scandinavica
- Vol. 20 (2), 529-535
- https://doi.org/10.3891/acta.chem.scand.20-0529
Abstract
Six botanical varieties of black currants (Ribes nigrum L.) and one variety of five stages of ripness were investigated by gas chromatography. Both the essential oil and the headspace gas were subjected to analysis using two different stationary phases. Some previously identified aroma compounds were quantitatively determined. Differences in the concentrations of some of these compounds were found among all six varieties and a systematic trend in the concentrations during the ripening process was also shown.This publication has 3 references indexed in Scilit:
- The Aroma of Black Currants. II. Lower Boiling Compounds.Acta Chemica Scandinavica, 1966
- Chromatographic Analysis of the Volatile Components of Papaya FruitJournal of Pharmaceutical Sciences, 1965
- The Aroma of Black Currants. I. Higher Boiling Compounds.Acta Chemica Scandinavica, 1963