Chemical Composition and Characteristics of Volatile Compounds from Citrullus Colocynthis Schrad

Gurudeeban, S. (2007) Chemical Composition and Characteristics of Volatile Compounds from Citrullus Colocynthis Schrad. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type:	Student Project Report
Additional Information:	Systematic chemical investigation on the volatiles of fruit pulp of Citrullus colocynthis was studied. Isolation and chemical composition of volatile compounds are also studied. The fruit pulp of the Citrullus colocynthis was subjected to isolation of volatiles using sensitive SDE method, as the pulp is delicate food matrix. The volatiles isolated were subjected to GC-MS analysis to determine the chemical composition GC-MS analysis and indicated atleast 15 volatile constituents of the hydrocarbons .Among the characteristic flavour compounds observed,2-methyl4-heptane is the major contributing about 48% the other constituents observed are mainly aliphatic,ketones and hydroxy derivatives which are probably derived from fattyacids metabolic pathway.
Uncontrolled Keywords:	Citrullus colocynthis GC-MS analysis chemical composition volatile compounds fruit pulp
Subjects:	600 Technology > 08 Food technology > 24 Fruits 600 Technology > 08 Food technology > 15 Flavour/Fragrance/Perfumes > 02 Composition
Divisions:	Plantation Products Spices and Flavour Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	31 Jul 2007 06:09
Last Modified:	28 Dec 2011 09:29
URI:	http://ir.cftri.res.in/id/eprint/1388

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