Analyse des Erdbeeraromas - Quantifizierung der fl�chtigen Komponenten in Kulturerdbeervariet�ten und der Walderdbeere

Ulrich, Detlef; Rapp, A.; Hoberg, E.

doi:10.1007/bf01190498

Cited by 16 publications

(12 citation statements)

References 6 publications

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“…It has been reported that furaneol (2,5-dimethyl-4-hydroxy-furane) is the most important component for the strawberry aroma [9,15]. Our results indicated the furaneol concentration to be quite fluctuating throughout the ripening process, probably due to its metabolism.…”

Section: Resultsmentioning

confidence: 51%

Changes in flavour and texture during the ripening of strawberries

Azodanlou¹,

Darbellay²,

Luisier³

et al. 2004

European Food Research and Technology

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The amount of total volatile compounds, total acidity, total sugar content (degrees Brix) and fruit firmness were used to characterize the degree of ripeness of three strawberry varieties (Carezza, Darselect and Marmolada). A novel concept using solid phase microextraction (SPME) and measurement of total volatile compounds to distinguish between various stages of strawberry ripeness was applied. The carboxene/polydimethylsiloxane SPME fibre was found to be best suited to differentiate between the stages of ripeness. The amount of total volatile compounds rapidly increased near to maturity (between the three-quarters red stage and the dark-red stage). Most of the volatile compounds identified were esters, followed by aldehydes, and alcohols. The most abundant volatile compounds were propyl butanoate, 3-phenyl-1-propanol, butyl butanoate, isobutyl butanoate, 3-methyl butyl butanoate and isopropyl hexanoate. The concentration of green aroma components such as hexanal, trans-2-hexenol and cis-3-hexenyl acetate progressively decreased during the maturation process until they became minor components in mature strawberries.

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Section: Resultsmentioning

confidence: 51%

Changes in flavour and texture during the ripening of strawberries

Azodanlou¹,

Darbellay²,

Luisier³

et al. 2004

European Food Research and Technology

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“…In the literature, more than 360 volatile compounds have been reported [1]. As well as sugars and acids about 15-20 volatile compounds are important for sensory perception [5][6][7][8]. In Table 1 the aroma compounds are summarized according to their gas chromatographic retention indices on a wax column.…”

Section: Introductionmentioning

confidence: 99%

“…The contribution of these compounds to the total aroma impression is the aroma value, which is defined as the quotient of concentration and odour thresholds. It varies within relatively large ranges depending on the individual variety [8][9][10][11][12][13]. Staudt et al [14] attempted to characterize wild species by quantification of volatile compounds, especially the esters.…”

Section: Introductionmentioning

confidence: 99%

Analysis of strawberry flavour - discrimination of aroma types by quantification of volatile compounds

Ulrich

Hoberg

Rapp³

et al. 1997

Zeitschrift f�r Lebensmitteluntersuchung und -Forschung A

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138

153

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AbstractmOver a period of 3 years, the essential volatile compounds of several strawberry varieties were analysed by gas chromatography, gas chromatography-olfactometry and mass spectrometry. In general, a strong variability in the dependence of the amount of these compounds on the ripening stage, climate and location was found, nevertheless, the key compounds of the aroma showed typical, genetically determined basic patterns. The quantification of the key aroma compounds in cultivated and wild strawberries resulted in a definition of aroma types which corresponded with the sensory evaluation. These aroma types can be used to establish a criterion for the selection of quality in strawberry breeding.

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“…SPME liquid sampling analysis of a strawberry homogenate revealed the same spectrum of compounds, however the concentration of the C6-1ipox-ygenase degradation products 3, 8 and 9 was increased ( Figure 2a). Compounds 7,11,13,14,15,16,20,21,22, 24, 25, 28 were not detected after liquid-liquid extraction of the strawberry homogenate followed by GC-MS analysis (Figure 2b). Thus, as expected, these compounds are not native strawberry constituents but artefacts formed by SPME in the injector port.…”

Section: Resultsmentioning

confidence: 99%

“…Thus, as expected, these compounds are not native strawberry constituents but artefacts formed by SPME in the injector port. This problem has already been encountered but was not solved up to date [15]. As 7, 13, 14, 21, 22, 25 and 28 were identified by GC-MS after SPME liquid sampling analysis of a solution containing D-glUcose, D-fructose, L-alanine and acetic acid we assumed that the carbohydrates and amino acids in the fruit juice covering the fiber are responsible for the formation of the Maillard products in the GC injection port.…”

Section: Resultsmentioning

confidence: 99%