The volatile constituents of black chokeberry were analysed by gas chromatography and mass spectrometry. Concentrations of the 48 compounds identified were in general below their individual threshold values. The main compounds were benzaldehyde cyanohydrin, hydrocyanic acid and benzaldehyde. Among other benzene derivatives identified in the press juice were benzylalcohol, 2‐phenylethanol, phenylacetaldehyde, salicylaldehyde, acetophenone, 2′‐hydroxyacetophenone, 4′‐methoxyacetophenone, phenol, 2‐methoxyphenol and methyl benzoate.
|Journal||Journal of the Science of Food and Agriculture|
|Publication status||Published - 1985|
|MoE publication type||A1 Journal article-refereed|