Experiment 440201

Worktypes

QUANTITATIVE DATA REPORTEDIDENTIFICATION IN BY GLC

Compounds isolated

HEXANOIC ACID ETHYL ESTERDIMETHYL DISULFIDEPENTANOIC ACID,ISO: ETHYL ESTERBUTANOIC ACID METHYL ESTERBUTANOIC ACID,2-METHYL: ETHYL ESTERBUTANOIC ACID ISO-PROPYL ESTERBUTANOIC ACID,2-METHYL: METHYL ESTERHEXANOIC ACID METHYL ESTERAMYL ACETATEISO-AMYL ACETATEHEX-3-EN-1-OL ACETATEBUTANOIC ACID SEC-BUTYL ESTERPROPANOIC ACID ISO-PROPYL ESTERHEXAN-1-OL ACETATEPROPIONIC ACID ETHYL ESTERBUTYL ACETATEBUTANOIC ACID ETHYL ESTERPROPANOIC ACID PROPYL ESTER

Details

PropertyValue
OrganismFragaria ananassa (ROSACEAE)
CitationPEREZ,AG: RIOS,JJ: SANZ,C: OLIAS,JM:. (1992). AROMA COMPONENTS AND FREE AMINO ACIDS IN STRAWBERRY VARIETY CHANDLER DURING RIPENING.. 40(11)
Amount utilized
Compound isolated
Number11