|
|
Article: Research in the area of flavor research reported from H.M. Sirat and colleagues.
- Article from:
- Journal of Technology
- Article date:
- October 20, 2009
CopyrightCOPYRIGHT 2009 NewsRX. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
|
"The chemical composition of the young and mature fruit oils of Alpinia mutica were obtained by hydrodistillation," researchers in Skudai, Malaysia report.
"The oils were analyzed by capillary gas chromatography using flame ionization and mass spectrometric identification," wrote H.M. Sirat and colleagues.
The researchers concluded: "The main constituents found in the oil were sesquiterpenoids (74.4-77.4%), monoterpenoids (17.0-19.6%), long chain hydrocarbon (0.5-0.6%), esters (0.9-1.2%), and ketone (0.5-2.8%). (E,E)-Farnesol was the major constituent (44.3-51.2%)."
Sirat and colleagues published their study in the Journal of ...