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.
|Pages (from-to)||387 - 388|
|Number of pages||2|
|Journal||Zeitschrift für Lebensmittel-Untersuchung und -Forschung|
|Publication status||Published - 1984|
|MoE publication type||Not Eligible|