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http://dx.doi.org/10.3746/jkfn.2003.32.6.801

Volatile Components of Chestnut (Castanea crenata Sieb. et Zucc.) Flower  

김연순 (조선대학교 가정교육과)
박은령 (조선대학교 식품영양학과)
김경수 (조선대학교 식품영양학과)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.32, no.6, 2003 , pp. 801-805 More about this Journal
Abstract
Volatile flavor components in chestnut (Castanea crenate Sieb. et Zucc.) flower were collected by SDE method using the mixture of n-pentane and diethylether as an extract solvent and were identified by GC-FID and GC/MS. A total of 122 components including 35 alcohols,5 hydrocarbons,20 terpene and derivatives,7 ketones, 24 aldehydes, 12 esters, 4 acids, 3 furans, and 2 miscellaneous were identified from total volatile extract of chestnut. Alcohols were comprise 36.58% of volatile extract and dominant constituents and the main components of flower volatiles were 1-phenylethanol (18.6%), (E)-geraniol, tricosane, heneicosane, benzyl alcohol, acetophenone and 2-phenylethanol as aromatic alcohols and odd carbon hydrocarbons. Especially 1-phenylethanol and acetophenone would be applicable to the markers to ascertain floral origin of chestnut honey. The powerful animal and floral notes of chestnut flower were characterized by compounds including nonanal.
Keywords
chestnut; volatile; 1-phenylethanol; acetophenone; animal note;
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