Scale-Up for Preparative Separation of Apple Flavours from Extract

All of the determined substances in this application are naturally occurring components in apples.

Methode	HPLC

Modus	RP
Substanzen	trans-2-Hexen-1-al; trans-2-Hexen-1-ol; Methyl 2-methylbutyrate; Ethyl isobutyrate; Ethyl butyrate; n-Butyl acetate; Ethyl 2-methylbutyrate; Ethyl valerate; 3-Methylbutyl acetate; 2-Methylbutyl acetate
Schlüsselwörter	Apple, Flavours, Extract, Preparative, Natural apple flavour
CAS Nummer	6728-26-3, 928-95-0, 7452-79-1, 97-62-1, 105-54-4, 123-86-4, 539-82-2, 123-92-2, 624-41-9

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