Benzaldehyde plum aroma

Approximately 75 volatile compounds have been identified in juices prepared from plums Prunus domestica) [35]. Lactones from Ce to C12 are the major class of compound in plums [78]. The distribution of plum lactones differs from that found in peaches in that the C12 y-lactones are found in higher concentrations than the corresponding Cio y-lactones and d-decalactone (Fig. 7.2) [78]. GC sniffing has uncovered benzaldehyde, linalool, ethyl nonanoate, methyl cin-namate, y-decalactone and d-decalactone as volatile compounds contributing to plum juice aroma (Table 7.2, Figs. 7.1, 7.2, 7.4, 7.5) [35]. 

The major advantage of the seunpling technique developed, was that some trace chemicals could be trapped tind described for the first time as Black Truffle aroma constituents. In particular, some compounds, important flavor contributors, generally appearing in small concentrations, such as benzaldehyde, propanal, ethyl acetate, anisole or dimethyl disulfide - previously identified in Shiitake mushrooms (9) - could be characterized. This was also the case for three aromatic compounds, toluene, xylene and ethyl benzene, well known as raw vegetable constituents (1 ). In addition, two aliphatic esters, isopropyl and sec-butyl formates, and one cyclic sulfur compound (2-formyl thiophene) previously reported respectively in plums and apples (W) and in coffee and bread products (n) were identified. 

With a characteristic aroma of bitter almond oil and a typical sweet cherry taste, benzaldehyde is widely used as an important ingredient for creating cherry, peach, vanilla, chocolate, and many other flavors. Benzaldehyde can be produced from botanical sources such as cinnamon, cassia, bitter almonds, pits of apricot, peaches, plums, and cherries, or from petroleum products such as toluene. 

The important compounds in plums are linalool, benzaldehyde, methyl cinnamate, and y-deca-lactone together with the C6-aldehydes. Benzaldehyde, nonanal, and benzyl acetate contribute to the aroma of canned plums. 

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