Abstract
In different coconut-liquors (Malibu) 30 varieties of components were investigated by the gaschromatographic method. Among these, benzyl alcohol, benzaldehyde, benzodioxole-5-carboxaldehyde (piperonal), vanillin, 4-hydroxynonanoic acid lactone. 5-hydroxydecanoic acid lactone etc. Were determined by using the gaschromatographic and masspectrometric methods. In respect of aromatic components in Malibu samples, only quantitative differences were found in the separate investigation.
Keywords
Abstract
Çeşitli hindistancevizi likörlerinde (Malibu) gazkromatografik olarak 30 farklı komponent tayin edilmiştir. Bunlardan benzil alkol, benzaldehit, benzodioksol-5-karboksaldehit (piperonal), vanillin, 4-hidroksinonanoik asit lakton, 5-hidroksidekanoik asit lakton vb. gazkromatografik ve masspektrometrik olarak saptanmıştır. Tek tek araştırılan “Malibu” örnekleri arasında aroma komponentleri yönünden yalnız nicel farklılıklar olduğu belirlenmiştir.
Keywords
Details
| Primary Language | Turkish |
|---|---|
| Authors | |
| Publication Date | June 1, 1995 |
| IZ | https://izlik.org/JA98CG93YM |
| Published in Issue | Year 1995 Volume: 20 Issue: 3 |
Cite
GIDA / The Journal of FOOD is licensed under a Creative Commons Attribution-Non Commercial 4.0 International (CC BY-NC 4.0).