July 1, 1965Journal of Food Science

Volatile Flavor and Aroma Components of Pineapple II. Isolation and Identification of Chavicol and γ‐Caprolactone

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Abstract

SUMMARY Chavicol (p‐allylphenol) and γ‐caprolactone were isolated from a fresh pineapple concentrate and identified by mass, infrared, and NMR spectrometry.

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Silverstein et al. (1965) studied this question.

synapsesocial.com/papers/6a6f3ef4f44fa9f079dca8f1 https://doi.org/10.1111/j.1365-2621.1965.tb01822.x

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Abstract

SUMMARY Chavicol (p‐allylphenol) and γ‐caprolactone were isolated from a fresh pineapple concentrate and identified by mass, infrared, and NMR spectrometry.

Volatile Flavor and Aroma Components of Pineapple II. Isolation and Identification of Chavicol and γ‐Caprolactone

Abstract

Discussion

Cite This Study

Volatile Flavor and Aroma Components of Pineapple II. Isolation and Identification of Chavicol and γ‐Caprolactone

Abstract

Discussion

Cite This Study

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