Summary
Volatile components of ground cloves were enriched by using a simple procedure; the condensate was separated gaschromatographically into about 40 components. Among these, acetone, methyl acetate, methanol, ethyl acetate,α-pinene,β-pinene, limonene, myrcene andα-terpinene were identified by means of GC and GC/MS.
Zusammenfassung
Flüchtige Inhaltsstoffe aus gemahlenen Gewürznelken wurden mit einem einfachen Verfahren angereichert; das Kondensat wurde gaschromatographisch in ca. 40 Komponenten aufgetrennt. Mit Hilfe der GC-MS-Kopplung konnten darunter Aceton, Methylacetat, Methanol, Äthylacetat,α-Pinen,β-Pinen, Limonen, Myrcen undα-Terpinen identifiziert werden.
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
Literatur
van Straten S (1977) Volatile compounds in food. Central Inst Nutr Food Res 4:32
Kolb B (1980) Applied Headspace Gas-Chromatography. Heyden, London Philadelphia Pheine pp 80–88
Wilhalm B, Thomas AF, Stoll M (1964) Acta Chem Scand 18:1573–1576
Thomas AF, Wilhelm B (1964) Helv Chim Acta 47:475–488
Butterey RG, Seifert NR, Guadagni OG, Black DR, Ling LG (1968) Agr Food Chem 16:1009–1015
Ryhage R, Sydow E (1963) Acta Chim Scand 17:2025–2035
Author information
Authors and Affiliations
Rights and permissions
About this article
Cite this article
Koller, WD. Identifizierung einiger flüchtiger Inhaltsstoffe von gemahlenen Gewürznelken. Z Lebensm Unters Forch 173, 99–100 (1981). https://doi.org/10.1007/BF01042270
Received:
Accepted:
Issue Date:
DOI: https://doi.org/10.1007/BF01042270