Abstract
Sea grape pulp was extracted and the extract analysed by gas chromatography-mass spectrometry, resulting in identification of 34 volatile pulp components; these included 20 carboxylic acids, and only two esters and three aldehydes. One volatile component, cyclopentylacetic acid had not been reported earlier as a food component or food flavouring. Components quantified in sea grape pulp were fructose, glucose, sucrose, and ascorbic acid as well as total acid content.
Full Text 
Sign-in/Register to access full text options
Sign-in/Register to access full text options 
Paper version not known
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
