The aroma of the fruit of sea buckthorn, Hippophae rhamnoides, L.

Timo Hirvi, Erkki Honkanen

Research output: Contribution to journalArticleScientificpeer-review

24 Citations (Scopus)

Abstract

Volatile components of Sea Buckthorn fruit were studied by combined gas chromatography-mass spectrometry. A total of 60 components were identified, corresponding to about 36 mg/kg of the total volatile oil. The aroma of Sea Buckthorn fruit was characterized by the presence of several aliphatic esters such as ethyl, 3-methylbutyl andcis-3-hexen-1-y1 esters. The most important compounds were ethyl hexanoate, 3-methylbutyl 3-methylbutanoate, 3-methylbutanoic acid, 3-methylbutyl hexanoate, 3-methylbutyl benzoate and 3-methylbutyl octanoate. The concentrations of terpenes and aromatic compounds were surprising low.

Original languageEnglish
Pages (from-to)387 - 388
Number of pages2
JournalZeitschrift fur Lebensmittel-Untersuchung und -Forschung
Volume179
Issue number5
DOIs
Publication statusPublished - 1984
MoE publication typeNot Eligible

Fingerprint

Hippophae
Hippophae rhamnoides
Fruits
Fruit
Esters
esters
odors
Terpenes
fruits
Aromatic compounds
Benzoates
benzoates
Volatile Oils
terpenoids
Gas chromatography
Gas Chromatography-Mass Spectrometry
Mass spectrometry
aromatic compounds
oils
Acids

Cite this

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title = "The aroma of the fruit of sea buckthorn, Hippophae rhamnoides, L.",
abstract = "Volatile components of Sea Buckthorn fruit were studied by combined gas chromatography-mass spectrometry. A total of 60 components were identified, corresponding to about 36 mg/kg of the total volatile oil. The aroma of Sea Buckthorn fruit was characterized by the presence of several aliphatic esters such as ethyl, 3-methylbutyl andcis-3-hexen-1-y1 esters. The most important compounds were ethyl hexanoate, 3-methylbutyl 3-methylbutanoate, 3-methylbutanoic acid, 3-methylbutyl hexanoate, 3-methylbutyl benzoate and 3-methylbutyl octanoate. The concentrations of terpenes and aromatic compounds were surprising low.",
author = "Timo Hirvi and Erkki Honkanen",
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language = "English",
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pages = "387 -- 388",
journal = "European Food Research and Technology",
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The aroma of the fruit of sea buckthorn, Hippophae rhamnoides, L. / Hirvi, Timo; Honkanen, Erkki.

In: Zeitschrift fur Lebensmittel-Untersuchung und -Forschung, Vol. 179, No. 5, 1984, p. 387 - 388.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - The aroma of the fruit of sea buckthorn, Hippophae rhamnoides, L.

AU - Hirvi, Timo

AU - Honkanen, Erkki

PY - 1984

Y1 - 1984

N2 - Volatile components of Sea Buckthorn fruit were studied by combined gas chromatography-mass spectrometry. A total of 60 components were identified, corresponding to about 36 mg/kg of the total volatile oil. The aroma of Sea Buckthorn fruit was characterized by the presence of several aliphatic esters such as ethyl, 3-methylbutyl andcis-3-hexen-1-y1 esters. The most important compounds were ethyl hexanoate, 3-methylbutyl 3-methylbutanoate, 3-methylbutanoic acid, 3-methylbutyl hexanoate, 3-methylbutyl benzoate and 3-methylbutyl octanoate. The concentrations of terpenes and aromatic compounds were surprising low.

AB - Volatile components of Sea Buckthorn fruit were studied by combined gas chromatography-mass spectrometry. A total of 60 components were identified, corresponding to about 36 mg/kg of the total volatile oil. The aroma of Sea Buckthorn fruit was characterized by the presence of several aliphatic esters such as ethyl, 3-methylbutyl andcis-3-hexen-1-y1 esters. The most important compounds were ethyl hexanoate, 3-methylbutyl 3-methylbutanoate, 3-methylbutanoic acid, 3-methylbutyl hexanoate, 3-methylbutyl benzoate and 3-methylbutyl octanoate. The concentrations of terpenes and aromatic compounds were surprising low.

U2 - 10.1007/BF01043436

DO - 10.1007/BF01043436

M3 - Article

VL - 179

SP - 387

EP - 388

JO - European Food Research and Technology

JF - European Food Research and Technology

SN - 1438-2377

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