The Aroma of Cranberries. I. Vaccinium vitis-idaea L..
- 1 January 1967
- journal article
- research article
- Published by Danish Chemical Society in Acta Chemica Scandinavica
- Vol. 21 (4), 945-952
- https://doi.org/10.3891/acta.chem.scand.21-0945
Abstract
The volatiles of lingonberries (Vaccinium yitis-idaea L.) have been analyzed using gas chromatography, mass spectrometery, and infrared spectrophotometry. Eighty compounds comprising 86% of the concentrate and 2 acids have been conclusively identified. Of these are 13 aliphatic alcohols, 14 aliphatic aldehydes, 22 terpene derivates, 24 aromatic compounds, and 9 other compounds, of which 2-methyl-butyric acid is the most important single compound for the aroma.This publication has 1 reference indexed in Scilit:
- The Aroma of Black Currants. I. Higher Boiling Compounds.Acta Chemica Scandinavica, 1963