Several cultivars of strawberries (Fragaria sp.), grown under different conditions, were analyzed by both sensory and instrumental methods. The overall appreciation, as expressed by consumers, was mainly reflected by attributes such as sweetness and aroma. No strong correlation was obtained with odor, acidity, juiciness, or firmness. The sensory quality of strawberries can be assessed with a good level of confidence by measuring the total sugar level ( degrees Brix) and the total amount of volatile compounds. Sorting out samples using the score obtained with a hedonic test (called the "hedonic classification method") allowed the correlation between consumers' appreciation and instrumental data to be considerably strengthened. On the basis of the results obtained, a quality model was proposed. Quantitative GC-FID analyses were performed to determine the major aroma components of strawberries. Methyl butanoate, ethyl butanoate, methyl hexanoate, cis-3-hexenyl acetate, and linalool were identified as the most important compounds for the taste and aroma of strawberries.
Making use of a convenient synthetic approach to prepare the deuterated S-3-(hexan-1-ol)-cysteine by a Michael addition reaction, an analytical method was developed to measure the presence of the cysteine S-conjugate, precursor of 3-sulfanylhexan-1-ol (3-mercaptohexan-1-ol), in must and wine from Petite Arvine vine. The method uses a stable isotope dilution assay with a suitable one-step sample preparation and HPLC-MS detection. The method has limits of detection and quantification of 3 and 10 microg/L, respectively. A correlation between the increase of the precursor concentration and the increase of the degree of rot has been established.
Aconvenient new synthetic approach has been established to prepareS-[3-hydroxy-1-propylpropyl]-L -cysteine 4 by Michael-addition of enantiomerically pure L -cysteine to (2E )-2-hexenoic acid ethyl ester followed by selective reduction of the ester function with sodium trimethoxyborohydride. All compounds wereobtained as adiastereomeric mixtureingood yields and their structures weredetermined by NMR and MS analyses.
Keywords: Analysis ·S-3-(Cysteinyl)-mercaptohexanol ·S-3-Cysteinylhexan-1-ol · S-3-(Hexan-1-ol)-L -cysteine ·Flavor precursor ·3-Mercaptohexanol ·Thiol
ResultsThe synthetic method proposed by Tominagaand Starkenmann involves aMichael addition of cysteine to E -2-hexenal. The al-Chimia 61 (2007) 533-535
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.