Apple essence

An extensive list of volatile compounds in apples and other fruits was included in a review by Nursten (222). White (223) reported that the principal components of the aroma of apples were alcohols (92% ) methanol, ethanol, 1-propanol, 2-propanol, 1-butanol, 2-methyl-l-propa-nol, 2-methyl-l-butanol, and 1-hexanol. The other constituents included 6% carbonyl compounds and 2% esters. Later, MacGregor et al. (224) tentatively identified 30 volatile components of McIntosh apple juice including four aldehydes, one ketone, 11 alcohols, 10 esters, and four fatty acids. The major organic volatiles in several different extractants of Delicious apple essence were identified and quantitatively estimated by Schultz et al. (225). They reported from sensory tests that low molecular weight alcohols contributed little to apple aroma. Flath et al. (226) identified... 

Figure 16. Gas Chromatogram - Carbon Dioxide Extract of Apple Essence.

Analytical characteristics, tandem mass spectrometry, 127-29 Analytical method, volatile aldehydes, 61-77 Apple essence... 

Iso-amyl iso-valerate,)lso-valeric acid iso-amyl ester, Apple essence Ethyl butyrate. Butyric acid ethyl ester. Pineapple essence... 

Esters.— The simplest class of compounds present in essential oils are the esters or ethereal salts (p. 140). In our early discussion of these compounds in the aliphatic series it was stated that the odor and flavor of common fruits is probably due to ester compounds and that certain empirical mixtures of esters are used as artificial fruit essences. Artificial apple essence, for example, may be prepared by mixing certain proportions of ethyl nitrite, ethyl acetate and amyl valerate with chloroform, aldehyde and alcohol. An example of an essential oil which consists of a single ester is oil of wintergreen. vAdxh is the methyl ester of salicylic acid, ortho-hydroxy benzoic acid (p. 714). 

Compounds having greater than 1 odor unit value are assumed to contribute to the chararacteristic aroma in the food. Compounds having less than 1 odor unit value are assumed not to contribute to the characteristic aroma or are less important. Guadagni et al. and Tamura et al. applied this method to the volatiles in apple essence (S) and in Ulva pertusa (10), respectively. 

Flath R.A., Black D.R., Guadagni D.G., McFadden W.H. and Schultz T.H. (1967) Identification and organoleptic evaluation of compounds in apple essence. J. Agric. Food Chem. 15, 29-35. 

Zhang SQ, Matsuura T. 1991. Recovery and concentration of flavor compounds in apple essence by pervaporation. J. Food Proc. Eng. 14 291-296. 

Apoiio 4200 Cationic Starches] Apoiio Cationic Starches. See Corn (Zea mays) starch APP. See Polypropylene, amorphous Ammonium polyphosphate Appeei 11D569. See EthyleneA/A copolymer Apple acid. See N-Hydroxysuccinic acid Apple essence. See Isoamyl isovalerate Apple extract. See Apple (Pyrus malus) extract Apple leaf extract Apple leaves extract. See Apple (Pyrus malus) leaf extract Apple oil. See Isoamyl isovalerate Apple pectin extract. See Apple (Pyrus malus) pectin extract... 

Synonyms Apple essence Apple oil Isoamyl isovalerianate Isoamyl 3-methylbutanoate Isopentyl isopentanoate Isopentyl isovalerate Isovaleric acid, isopentyl ester... 

Hazardous Decomp. Prods. Heated to decomp., emits acrid smoke and fumes Uses Fruit essences as apple essence for flavoring liqueurs and candy synthetic flavoring agent in foods, confectionery, and pharmaceuticals fragrance in cosmetics Features Apple-like flavor Regulatory FDA 21CFR 172.515 FEMA GRAS ... 

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