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Comparision of the volatile components of unripe and ripe Japanese apricot (Prunus mume Sieb. et Zucc.).

Natural product research (2009-10-24)
Mitsuo Miyazawa, Nozomu Shirakawa, Hirotoshi Utsunomiya, Ken-ichi Inada, Tomoki Yamada
ABSTRACT

The composition of the volatile components from unripe (I) and ripe (II) Japanese apricot (Prunus mume Sieb. et Zucc.) have been investigated. Seventy-six volatile components were identified, 25 for the first time as volatile constituents of Japanese apricot. The main components were benzaldehyde (I, 59.16%; II, 1.81%), isolongifololyl acetate (II, 19.21%), palmitic acid (I, trace; 10.22%), linalool (I, 9.93%; II, 7.34%), and butyl acetate (II, 8.30%). Unripe Japanese apricot have a green colour due to the main components being aldehydes. On the contrary, ripe Japanese apricot had a fruity note due to the increase of the ratio of esters during ripening.

MATERIALS
Product Number
Brand
Product Description

Sigma-Aldrich
Butyl acetate, anhydrous, ≥99%
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Butyl acetate, ACS reagent, ≥99.5%
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Butyl acetate, suitable for HPLC, 99.7%
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Butyl acetate, natural, ≥98%, FG
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Butyl acetate, ≥99%, FCC, FG
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Butyl acetate, ReagentPlus®, 99.5%
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Butyl acetate, Pharmaceutical Secondary Standard; Certified Reference Material
Sigma-Aldrich
Butyl acetate, puriss. p.a., ACS reagent