2-hexenal--z-isomer and isoamyl-acetate

2-hexenal--z-isomer has been researched along with isoamyl-acetate* in 1 studies

Other Studies

1 other study(ies) available for 2-hexenal--z-isomer and isoamyl-acetate

Article	Year
Comparative Study of Volatile Compounds in the Fruit of Two Banana Cultivars at Different Ripening Stages. Molecules (Basel, Switzerland), 2018, Sep-25, Volume: 23, Issue:10 Aromatic compounds are important for fruit quality and can vary among fruit cultivars. Volatile compounds formed during the ripening of two banana cultivars, Brazilian and Fenjiao, were determined using headspace solid-phase micro-extraction (SPME) and gas chromatography coupled with mass spectrometry (GC-MS). These two cultivars exhibited different physiological characteristics during storage. Fenjiao fruit exhibited faster yellowing and softening, a higher respiration rate and greater ethylene production. Also, the soluble sugar content in Fenjiao fruit was much higher than in Brazilian fruit. In total, 62 and 59 volatile compounds were detected in Fenjiao and Brazilian fruits, respectively. The predominant volatile components isoamyl acetate, butanoic acid, 3-methyl-3-methylbutyl ester, hexanal, Topics: Aldehydes; Brazil; Chromatography, Gas; Esters; Fruit; Hexanols; Musa; Pentanols; Solid Phase Microextraction; Volatile Organic Compounds	2018

Article

Year

Comparative Study of Volatile Compounds in the Fruit of Two Banana Cultivars at Different Ripening Stages.

Molecules (Basel, Switzerland), 2018, Sep-25, Volume: 23, Issue:10

Aromatic compounds are important for fruit quality and can vary among fruit cultivars. Volatile compounds formed during the ripening of two banana cultivars, Brazilian and Fenjiao, were determined using headspace solid-phase micro-extraction (SPME) and gas chromatography coupled with mass spectrometry (GC-MS). These two cultivars exhibited different physiological characteristics during storage. Fenjiao fruit exhibited faster yellowing and softening, a higher respiration rate and greater ethylene production. Also, the soluble sugar content in Fenjiao fruit was much higher than in Brazilian fruit. In total, 62 and 59 volatile compounds were detected in Fenjiao and Brazilian fruits, respectively. The predominant volatile components isoamyl acetate, butanoic acid, 3-methyl-3-methylbutyl ester, hexanal,

Topics: Aldehydes; Brazil; Chromatography, Gas; Esters; Fruit; Hexanols; Musa; Pentanols; Solid Phase Microextraction; Volatile Organic Compounds

2018