• Korean Journal of Food Science and Technology
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• v.22 no.5
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• pp.549-554
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• 1990

Glycosidically bound fraction was separated from apricot by Amberlite XAD-2 adsorption and eluted with methanol. Aglycones were liberated from the bound fraction by enzymatic hydrolysis, acid hydrolysis or by means of simultaneous distillation-extraction at pH 3.0. A total of 40 components were identified in three bound volatile fractions. Besides linalool oxide, linalool. ${\alpha}-terpineol$, nerol, geraniol, benzyl alcohol and 2-phenylethyl alcohol, previously reported as glycosidically bound volatiles, the following components were identified for the first time as glycosidically bound volatiles in apricot: 2,6-dimethyl-3,7-octadiene-2,6-diol , 3.7-dimethyl-1,5-octadiene-3,7-diol, (E)- and (Z)-2.6-dimethyl-2,7-octadiene-1,6-diol, $3,4-didehydro-{\beta}-ionol,\;3-oxo-{\alpha}-ionol$, $3-hydroxy-7,8-dihydro-{\beta}-ionol,\;3-oxo-7,8-dihydro-{\alpha}-ionol ,\;3-hydroxy-{\beta}-ionone$, eugenol, 4-hydroxyethylphenyl acetate and 2,3-dihydrobenzofuran.

• Journal of the Korean Society of Tobacco Science
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• v.14 no.1
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• pp.79-86
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• 1992

Free and glycosidically bound volatiles from three green tobacco leaves(NC 82, KF 109 and Br-21) were separated by nonionic resin Amberlite XAD-2 adsorption column chromatography and election by selective solvents. Aglycones from the glycosidically bound fractions were released by enzymatic hydrolysis with almond B-glucosidase. A total of 20 components identified from free and glycosidically bound fractions, the major components were benzaldehyde, benzyl alcohol, 2-phenylethyl alcohol, 3-oxo- -ionol, 3-hydroxy-B-ionone, 3-oxo-7, 8-dihydro-n-ionol and scopoletin. Six Cl.B norisoprenoids identified in this study, which have been described to possess a characteristic tobacco aroma-enhancing effect, were not presented in free forms but rather bound glycosidic forms.

• Korean Journal of Food Science and Technology
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• v.22 no.5
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• pp.543-548
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• 1990

Volatile components of fresh apricot (Prunus armeniaca var. ansu Max.) were isolated by simultaneous distillation-extraction at two different pH values of 3.1 and 7.0 and by headspace trapping method. The volatiles were analyzed by GC and GC-MS. A total of 80 components were identified in the three aroma concentrates, including 9 naphthalene derivatives that were not previously reported in apricot. Of components identified in native pH (3.1) sample, the major components were aliphatic $C_6$ aldehydes and alcohols, monoterpene alcohols, benzyl alcohol, ${\beta}-phenylethyl$ alcohol and naphthalene derivatives, while those in neutral pH(7.0) sample and headspace volatiles were aliphatic $C_6$ aldehydes and alcohols. Simultaneous distillation-extraction at pH 3.1 was significantly increased the concentration of n-hexanal, trans-2-hexenal, cis-3-hexen-1-ol, linalool oxide, linalool, ${\alpha}-terpineol$, nerol, geraniol, benzyl alcohol, ${\beta}-phenylethyl$ alcohol and naphthalene derivatives. These results demonstrate that above the components are present in glycosidically bound forms in apricot.