Title: Volatile Flavour Constituents of Chempedak (Artocarpus polyphema Pers.) Fruit and Jackfruit (Artocarpus heterophyllus Lam.) from Malaysia
Abstract:Abstract Steam‐distilled volatile constituents from chempedak ( Artocarpus polyphema Pers.) fruit and jackfruit ( Artocarpus heterophyllus Lam.) grown in Malaysia were analysed by capillary GC and GC‐...Abstract Steam‐distilled volatile constituents from chempedak ( Artocarpus polyphema Pers.) fruit and jackfruit ( Artocarpus heterophyllus Lam.) grown in Malaysia were analysed by capillary GC and GC‐MS. Chempedak fruit volatiles contained 54 components of which 37.4%, were alcohols and 32.2% carboxylic acids. The main constituents were 3‐methylbutanoic acid (28.2%) and 3‐methylbutan‐1‐ol (24.3%). Other important flavour compounds include 2‐acetyl‐1‐pyrroline and the tentatively identified 2,5‐dimethyl‐4‐hydroxy‐3(2 H )‐furanone. Jackfruit volatiles contained 45 components of which 32 have not been reported previously. Esters represented a high proportion (31.9%) of the jackfruit volatiles and are important contributors to the flavour of this fruit.Read More
Publication Year: 1992
Publication Date: 1992-12-01
Language: en
Type: article
Indexed In: ['crossref']
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Cited By Count: 28
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