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delta decalactone/prunus
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Authenticity assessment of gamma- and delta-decalactone from prunus fruits by gas chromatography combustion/pyrolysis isotope ratio mass spectrometry (GC-C/P-IRMS).
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Authenticity assessment of gamma-decalactone (1) and delta-decalactone (2) from peach (Prunus persica var. persica), apricot (Prunus armeniaca), and nectarine (Prunus persica var. nectarina) was performed using gas chromatography-isotope ratio mass spectrometry (GC-IRMS) in the combustion (C) and
Differences in key odorants of handmade juice of yellow-flesh peaches (Prunus persica L.) induced by the workup procedure.
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Application of aroma extract dilution analysis (AEDA) on a flavor extract isolated from a freshly prepared, enzyme-inactivated peach juice using solvent extraction and high-vacuum distillation (extract I) revealed 24 odor-active regions in the gas chromatogram. Flavor dilution (FD) factors ranged
Investigation of bound aroma constituents of yellow-fleshed nectarines (Prunus persica L. Cv. Springbright). changes in bound aroma profile during maturation.
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Glycosidically bound volatile constituents of yellow-fleshed clingstone nectarines (cv. Springbright) were identified and quantified at three stages of maturity. Glycoconjugates were isolated by LC on a C(18) reversed phase column with methanol elution followed by hydrolysis with a commercial
Citric acid treatment reduces decay and maintains the postharvest quality of peach (Prunus persica L.) fruit.
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Peaches are easily perishable fruit, and their quality is quickly lost after harvest. In this study, "Hujingmilu" peach (Prunus persica L.) fruit was treated with citric acid (CA) and stored at 20°C for 15 days. Fruit decay and quality were evaluated during the storage period.
Characterization of the key aroma compounds in apricots (Prunus armeniaca) by application of the molecular sensory science concept.
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An aroma extract dilution analysis applied on an aroma distillate prepared from fresh apricots revealed (R)-gamma-decalactone, (E)-beta-damascenone, delta-decalactone, and (R/S)-linalool with the highest flavor dilution (FD) factors among the 26 odor-active compounds identified. On the basis of
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