The chemical composition of the cuticular wax of cranberry |
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| Authors: | R. Croteau and I. S. Fagerson |
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| Affiliation: | Department of Food Science and Technology, University of Massachusetts, Amherst, Massachusetts 01002, U.S.A. |
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| Abstract: | Cuticular wax of cranberry fruit (Vaccinium macrocarpon var. Howes) was analysed by thin layer and gas-liquid chromatography in conjunction with mass spectrometry and infrared spectroscopy. The wax was shown to contain n-paraffins (10·7%), n-aldehydes (14·3%), n-alcohols (6·5%), n-fatty acids (9·7%), sterols (5·0%) and pentacyclic triterpene alcohols (5·8%), acetates (6·1%) and acids (30·7%). |
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