ISHS Acta Horticulturae 589: X International Asparagus Symposium
VOLATILE COMPOUNDS IN ASPARAGUS OFFICINALIS L. |
| Authors: | R. Sun, Y. Wang, C.-K. Chin, S.A. Garrison |
| Keywords: | Asparagus; flavor compounds; volatile; hexenal; hexanal; 1-octen-3-ol |
| Abstract:
The volatile compounds of three genotypes of Asparagus officinalis L. were analyzed. Approximately forty compounds were identified based on their mass spectra. Aldehydes and alcohols were the most abundant volatiles; together they constituted over 80% of the volatiles. Depending on the genotypes, major volatiles found were hexanal, trans-2-hexenal, 1-octen-3-ol, or combination of them. Other compounds detected, but at much lower quantities, were ketones, alkenes, and terpenes. | |
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