Volatile flavour components of jamun fruit (Syzygium cumini L.).
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/7665/
FFJ-04-01 |
|
| Title |
Volatile flavour components of jamun fruit (Syzygium cumini L.).
|
|
| Creator |
Vijayanand, P.
Jagan Mohan Rao, L. Narasimham, P. |
|
| Subject |
24 Fruits
15 Flavour/Fragrance/Perfumes |
|
| Description |
Volatile compounds were determined in jamun (Syzygium cumini L.), an underutilized tropical fruit with a delicate flavour, and medicinal and therapeutic properties. 29 compounds were identified by GC-MS; 1 compound could not be identified. Predominant consituents were trans- and cis-ocimene, beta-myrcene and alpha-terpineol. The characteristic flavour of jamun was attributed to the presence of 3 esters (dihydrocarvyl acetate, geranyl butyrate and terpinyl valerate).
|
|
| Date |
2001
|
|
| Type |
Article
PeerReviewed |
|
| Format |
application/pdf
|
|
| Language |
en
|
|
| Identifier |
http://ir.cftri.com/7665/1/Flavour_Fragr._J._2001_16_47-49.pdf
Vijayanand, P. and Jagan Mohan Rao, L. and Narasimham, P. (2001) Volatile flavour components of jamun fruit (Syzygium cumini L.). Flavour and Fragrance Journal, 16 (1). 47-49, 7 ref.. |
|