The flavour of cape gooseberry (Physalis peruviana L.)

authored by

Ralf G. Berger, Friedrich Drawert, Hubert Kollmannsberger

Abstract

The volatile constituents of cape gooseberry (Physalis peruviana L.) were characterized using liquid/liquid extraction and fractionation of the flavour concentrates on silica gel, followed by high resolution gas chromatography and coupled gas chromatography - mass spectrometry. Sniffing gas chromatography of serially diluted flavour extracts showed methyl 2-methylbutyrate, 2,5-dimethyl-4-hydroxy-(2H)-furanone and its 4-methoxy derivative, 4- and 5-octanolide, β-ionone, and β-damascenone to be impact components. The non-volatile flavour fraction contained glucose, fructose, sucrose, citric acid, and smaller amounts of organic aliphatic and benzoic acids. The bound forms of volatiles were dominated by benzyl alcohol, 2-methylpropanol, and 2-methyl-butanol. The presence of significant amounts of activated acyl moieties in the fruit was indirectly concluded from various data.

External Organisation(s)

Technical University of Munich (TUM)

Type

Article

Journal

Zeitschrift für Lebensmittel-Untersuchung und -Forschung

Volume

188

Pages

122-126

No. of pages

5

ISSN

0044-3026

Publication date

02.1989

Publication status

Published

Peer reviewed

Yes

ASJC Scopus subject areas

Food Science

Electronic version(s)

https://doi.org/10.1007/BF01042735 (Access: Unknown)