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Isparljiva jedinjenja iz ploda mušmule (Mespilus germanica L.) u dve faze zrenja

dc.creatorVelickovic, Milovan M.
dc.creatorRadivojevic, Dragan D.
dc.creatorOparnica, Cedo D.
dc.creatorNikicevic, Ninoslav J.
dc.creatorZivkovic, Marijana B.
dc.creatorDordevic, Neda O.
dc.creatorVajs, Vlatka E.
dc.creatorTešević, Vele
dc.date.accessioned2018-11-22T00:23:58Z
dc.date.available2018-11-22T00:23:58Z
dc.date.issued2013
dc.identifier.issn0367-598X
dc.identifier.urihttp://cherry.chem.bg.ac.rs/handle/123456789/1401
dc.description.abstractMedlar is the fruit of Mespilus germanica L. in the family of Rosaceae. The fruit can be eaten only if "bletted" (softened by frost or longer storage). The effect of the maturation stages on the volatile compounds of the medlar fruit was investigated during two different stages. Volatile flavour substances were isolated from the minced pulp of unripe and full ripe medlar fruits by simultaneous steam distillation extraction (SDE) with methylene chloride as the extracting solvent. The concentrate was analysed by GC-FID-MS. Hexanoic and hexadecanoic acids were the predominant acids, hexanal and (E)-2-hexenal were the predominant aldehydes, (Z)-3-hexenol and hexanol were the predominant alcohols, with p-cymene, terpinen-4-ol, and gamma-terpinene (the terpenes responsible for the characteristic medlar flavour) being also present. The C6 aliphatic compounds, such as hexanal and (E)-2-hexenal, were observed as the major volatile constituents in the green stage. In contrast, hexanol and (Z)-3-hexenol were the main volatiles in ripe fruits.en
dc.description.abstractMušmula (Mespilus germanica L) je voće iz porodice ruža (Rosaceae). Zeleni plodovi mušmule nisu jestivi već treba da ugnile (omekšaju usled mraza ili tokom čuvanja) pre nego što se koriste u ishrani. Efekat procesa sazrevanja na isparljive komponente ploda mušmule ispitivan je u dve različite faze njegove zrelosti. Isparljiva jedinjenja su izolovana iz izmrvljene pulpe nezrelih i zrelih plodova mušmule pomoću simultane destilacije vodenom parom i ekstrakcije metilen-hloridom. Koncentrovani uzorak je analiziran kombinacijom metoda GC-FID-MS. Heksanska i palmitinska kiselina su najzastupljenije kiseline, heksanal i (E)-2-heksenal su najzastupljeniji aldehidi, (Z)-3-heksenol i heksanol su najzastupljeniji alkoholi i p-cimen, terpinen-4-ol i γ-terpinen, terpeni odgovorni za karakterističnu aromu ploda mušmule, takođe su prisutni. C6 alifatična jedinjenja, kao što su heksanal i (E)-2-heksenal su nađeni kao glavne isparljive komponente zelenih mušmula. Za razliku od njih, heksanol, (Z)-3-heksenol su glavne komponente zrelih plodova mušmule.sr
dc.publisherAssoc Chemists & Chemical Engineers Of Serbia, Belgrade
dc.relationinfo:eu-repo/grantAgreement/MESTD/Basic Research (BR or ON)/172053/RS//
dc.relationinfo:eu-repo/grantAgreement/MESTD/Integrated and Interdisciplinary Research (IIR or III)/46001/RS//
dc.relationinfo:eu-repo/grantAgreement/MESTD/Technological Development (TD or TR)/31093/RS//
dc.relationinfo:eu-repo/grantAgreement/MESTD/Technological Development (TD or TR)/31063/RS//
dc.rightsopenAccess
dc.sourceHemijska industrija
dc.subjectMedlaren
dc.subjectflavoren
dc.subjectflavoren
dc.subjectripeningen
dc.subjectripeningen
dc.subjectGC/MSen
dc.subjectGC/MSen
dc.subjectMušmulasr
dc.subjectMirissr
dc.subjectSazrevanjesr
dc.subjectGH/MSsr
dc.titleVolatile compounds in Medlar fruit (Mespilus germanica L.) at two ripening stagesen
dc.titleIsparljiva jedinjenja iz ploda mušmule (Mespilus germanica L.) u dve faze zrenjasr
dc.typearticle
dc.rights.licenseBY-NC-ND
dcterms.abstractРадивојевиц, Драган Д.; Вајс, Влатка Е.; Тешевић, Веле; Велицковиц, Милован М.; Опарница, Цедо Д.; Никицевиц, Нинослав Ј.; Зивковиц, Маријана Б.; Дордевиц, Неда О.; Испарљива једињења из плода мушмуле (Меспилус германица Л.) у две фазе зрења; Испарљива једињења из плода мушмуле (Меспилус германица Л.) у две фазе зрења;
dc.citation.volume67
dc.citation.issue3
dc.citation.spage437
dc.citation.epage441
dc.identifier.wos000324565900006
dc.identifier.doi10.2298/HEMIND120611085V
dc.citation.other67(3): 437-441
dc.citation.rankM23
dc.type.versionpublishedVersion
dc.identifier.scopus2-s2.0-84879730638
dc.identifier.rcubKon_2521


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