The flavour components of plums: An examination of the aroma components present in the headspace above four cultivars of intact plums, marjorie's seedling, merton gem, NA 10 and victoria

Qualitative and quantitative examination of the aromas above four cultivars of intact plums, using gas chromatography and gas chromatography‐mass spectrometry, gave information on 33 components of which linalool, benzaldehyde, methyl cinnamate and y ‐decalactone were present in regions of the chromatogram associated with plum‐like aromas. Comparison of the analytical data with the scoring of plum‐like character by sensory means showed that the percentage concentration of these compounds only related approximately to the sensory scores, whereas the percentage of hexanol, the major component present in the extracts, was inversely related.