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Natural Product Research
Formerly Natural Product Letters
Volume 23, 2009 - Issue 17
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Original Articles

Comparision of the volatile components of unripe and ripe Japanese apricot (Prunus mume Sieb. et Zucc.)

Mitsuo Miyazawa Department of Applied Chemistry, Faculty of Science and Engineering, Kinki University, 3-4-1, Kowakae, Higashiosaka-shi, Osaka 577-8502, JapanCorrespondence[email protected]
,
Nozomu Shirakawa Department of Applied Chemistry, Faculty of Science and Engineering, Kinki University, 3-4-1, Kowakae, Higashiosaka-shi, Osaka 577-8502, Japan
,
Hirotoshi Utsunomiya Department of Pathology, Wakayama Medical University, 811-1 Kimiidera, Wakayama 641-0012, Japan
,
Ken-ichi Inada Department of Pathology, Fujita Health University, 1-98 Toyoake-shi, Aichi 470-1101, Japan
&
Tomoki Yamada Department of Applied Chemistry, Faculty of Science and Engineering, Kinki University, 3-4-1, Kowakae, Higashiosaka-shi, Osaka 577-8502, Japan
Pages 1567-1571 | Received 12 Mar 2005, Accepted 20 Sep 2005, Published online: 22 Sep 2010
 
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Abstract

The composition of the volatile components from unripe (I) and ripe (II) Japanese apricot (Prunus mume Sieb. et Zucc.) have been investigated. Seventy-six volatile components were identified, 25 for the first time as volatile constituents of Japanese apricot. The main components were benzaldehyde (I, 59.16%; II, 1.81%), isolongifololyl acetate (II, 19.21%), palmitic acid (I, trace; 10.22%), linalool (I, 9.93%; II, 7.34%), and butyl acetate (II, 8.30%). Unripe Japanese apricot have a green colour due to the main components being aldehydes. On the contrary, ripe Japanese apricot had a fruity note due to the increase of the ratio of esters during ripening.

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