Almond and plum kernel oils were analyzed for volatile flavor components by headspace sampling, gas chromatography and mass spectrometry. The most important volatiles at 37°C, from both fruit oils, are derivatives of benzene,n‐alkanes, cycloalkanes, aromatics and furan compounds. The structures were established mainly by interpretation of mass spectral data in comparison with literature data.
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Pićurić‐Jovanović et al. (1993) studied this question.
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