Volatile constituents of the black currant, Ribes nigrum L.: I. A commercial black‐currant distillate

Investigations of a neutral extract of a commercial black‐currant distillate by means of gas chromatography and infra‐red spectroscopy has revealed approximately 150 components. the following twenty compounds have been identified: α‐terpinene, β‐phellandrene, γ‐terpinene, p‐methyliso‐propenylbenzene, 1,8‐cineole, 2‐hexenal, methanol, ethanol, n‐propanpl, n‐butanol, isobutanol, isopentanol, 2‐methylbut 3‐en‐2‐ol, n‐hexanol, cis‐ & trans‐hex‐2‐en‐l‐ol, terpinen‐4‐ol, ethyl n‐butyrate, methyl n‐hexanoate, and methyl benzoate. a further 34 compounds were tentatively identified.