Abstract
Acidic and neutral fractions of the apple aroma concentrate were analysed using GLC or GLCMS: 42 components, of which nine were determined only tentatively, were identified. The mass-spectra of hexenyl esters and hexenoates, part of which has been found in apples and their processed products for the first time, are discussed.
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More From: Zeitschrift für Lebensmittel-Untersuchung und -Forschung
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