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Volatile constituents of Diospyros blancoi DC. fruit  [1997]

Wong, K.C. Zul Rusdi, N.H.N. Chee, S.G.

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Abstract
The volatile constituents of the fruit of Diospyros blancoi DC. were isolated by vacuum distillation with subsequent extraction of the distillate with dichloromethane. The concentrated extract was analyzed by capillary GC and GC/MS. Sixty-seven components were identified; esters were clearly dominant, accounting for 88.6% of the total volatiles. The major components were methyl butyrate (32.9%), ethyl butyrate (10.7%), butyl butyrate (10.2%) and benzyl butyrate (10.0%). Four of the esters found were sulfur-containing compounds
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Other subjects

  • METHYL BUTYRATE
  • aceites esenciales
  • compuesto volatil
  • butyrate
  • butyrates
  • compose volatil
  • composicion quimica
  • diospyros
  • VELVET APPLE
  • BENZYL BUTYRATE
  • ETHYL BUTYRATE
  • butiratos
  • fruits
  • frutas
  • volatile compounds
  • MABOLO
  • essential oils
  • BUTYL BUTYRATE
  • chemical composition
  • huile essentielle
  • composition chimique

From the journal

Journal of essential oil research : JEOR (USA)

ISSN : 1041-2905

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Other information

Language : English

Type : Journal Article

In AGRIS since : 1998

Volume : 9

Issue : 6

Start Page : 699

End Page : 702

All titles :

" Volatile constituents of Diospyros blancoi DC. fruit "