Year: 1982
Type: article
Abstract: The attractive and characteristically sweet aromacomponentsof baelfruit-a tropical fruitwere investigated.The aroma concentrates possessing the sweet floral and somewhat terpene-like aroma were obtained from both the pulp and peel of fresh baelfruits by means of lyophilization and ether extraction, being analyzed mainly by GC-MS, A total of 39 components were identified.Amongthese components, terpene alcohols and jS-ionone were considered to contribute to the aroma of baelfruit.At optimumripeness, the fruit with excellent flavor contained a large quantity of an isomenc compoundof 3,7-dimethyl-l,5,7-octatnen-3-ol.This compoundcouldn't be found in unripe fruit, and seems to be important in makingthe baelfruit flavor attractive.Baelfruit (Aegle marmelos CORREA)is a tropical fruit native to Southeast Asia and belongs to Rutaceae family.The peel of the fruit is a very hard shell and brown-green in color.The yellow edible pulp, which, in appearance, is like a boiled pumpkin, possesses a slightly sweet taste and a characteristic floral, terpene-like aroma.The pulp of the fruit is often used as a drink with the addition of water and sugar, and also used for making cream, sherbet and marmalade.
Authors: Yukiko TOKITOMO, Yuko SHIMONO, Akio KOBAYASHI, Tei YAMANISHI
Institution: Ochanomizu University
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: bronze
Funder: Hokkaido University
OpenAlex ID: W1965867163