Volatile compounds produced by apples. II.—Alcohols and esters
- 1 June 1957
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 8 (6), 313-326
- https://doi.org/10.1002/jsfa.2740080603
Abstract
Methods have been developed for analysing the volatile alcohols present in the atmosphere of refrigerated gas stores containing apples. Alcohols and esters produced by three different varieties of apple, two resistant and one susceptible to superficial scald, were analysed. No correlation was found between a severe incidence of scald and a high rate of production of volatile compounds. Apples produced volatile alcohols, aldehydes, ketones and esters at a much greater rate in air than in gas storage. Among the alcohols produced by the apples were considerable quantities of ethanol and D‐2‐methylbutan‐I‐ol.This publication has 19 references indexed in Scilit:
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