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 language | English |
|---|---|
| Pages (from-to) | 387-388 |
| Journal | Zeitschrift für Lebensmittel-Untersuchung und -Forschung |
| Volume | 179 |
| Issue number | 5 |
| DOIs | |
| Publication status | Published - 1984 |
| MoE publication type | A1 Journal article-refereed |