Abstract
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, K., Milovanović, M. Analysis of volatile compounds in almond and plum kernel oils. J Am Oil Chem Soc 70, 1101–1104 (1993). https://doi.org/10.1007/BF02632149
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DOI: https://doi.org/10.1007/BF02632149