Volatile Phoducts of Apples III. Identification of Aldehydes and Ketones

Abstract

The volatile aldehydes and ketones produced by whole Granny Smith apples at 30°C. were identified by paper chromatography and spectral absorption of the dinitrophenylhydrazones, and by conversion of the aldehydes to hydroxamic acids. Acetaldehyde was found to be the major constituent, with smaller amounts of propionaldehyde and acetone.