Identifizierung flüchtiger Aromastoffe mit hohen Aromawerten in Sauerkirschen (Prunus cerasus L.)

Schmid, Wolfgang; Grosch, Werner

doi:10.1007/bf01844236

Cited by 45 publications

(16 citation statements)

References 14 publications

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“…Benzaldehyde is a characterimpact compound, but other compounds, like benzyl alcohol, 2-phenyl ethyl alcohol, eugenol, 2-hexenal, α-ionone and β-ionone, have very important role in formation of sour cherry flavour. [4][5][6] Chemical composition, macro-and micro-structure of foods and particle size are known to influence volatiles and non-volatiles. [7] Fragility and high post-harvest respiration rate of fruits results in nutritional and microbiological deterioration and limited shelf-life, as well as loss of quality and health benefits.…”

Section: Introductionmentioning

confidence: 99%

Volatile profile of sour cherry puree as affected by sucrose and trehalose

Zlatić¹,

Pichler

Vidrih³

et al. 2017

International Journal of Food Properties

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In this study, effect of sugars (sucrose and trehalose) and their amount on the volatile profile of sour cherry puree was evaluated. Results were compared to sour cherry puree without addition of sugars. Volatiles amount depended on type and amount of sugar. This indicated that the sugars showed an effect on flavour profile. Volatiles with the ethereal, alcoholic flavour note were present in the highest amount in the puree while with the addition of sugars, amount of those volatiles was lower. Sweet, floral volatiles were determined in higher amount when sugars were added in comparison to puree. Addition of sucrose did not have significant impact on the volatiles with sweet flavour note, while with addition of trehalose lower amount of those compounds were determined than in puree. Sweet, fruity and fresh, green volatiles were determined in higher amount in samples with the addition of sugars, especially when trehalose was added. Addition of sugar did not have impact on pungent volatiles. ARTICLE HISTORY

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Section: Introductionmentioning

confidence: 99%

Volatile profile of sour cherry puree as affected by sucrose and trehalose

Zlatić¹,

Pichler

Vidrih³

et al. 2017

International Journal of Food Properties

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“…Aroma extract dilution analysis (AEDA) is a systematic approach to evaluate the potent odorants of a food (Acree et al, 1984b;Cunningham et al, 1986;Schmid and Grosch, 1986;Ullrich andGrosch, 1987, 1988a;Schieberle and Grosch, 1988). AEDA results in CHARM (Combined Hedonic Response Measurement) values (Acree et al, 1984a,b) or flavor dilution (FD) factors (Ullrich andGrosch, 1987, 1988b) of the volatiles.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of Potent Odorants in Cucumbers (Cucumis sativus) and Muskmelons (Cucumis melo) by Aroma Extract Dilution Analysis

Schieberle¹,

Ofner²,

Grosch³

1990

Journal of Food Science

158

124

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The volatile components of cucumbers and muskmelons were analyzed by a technique which reveals the odorants having the highest odor units (ratio of the concentration to the odor threshold). (E/Z)-2,6-Nonadienal, followed by (Z)-2-nonenal and (E)-2-nonenal were the most significant odorants of cucumbers. The flavor of muskmelons was more complex. Methyl 2-methylbutanoate, (Z)-3-hexenal, (E)-2-hexenal, and ethyl 2-methylpropanoate were identified as the primary odorants.

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“…The aroma compounds, which contribute significantly to flavor of a food, can be localized in the capillary gas chromatogram by gas chromatography-olfactometry (GC/O) (Acree et al, 1984a,b;Schmid and Grosch, 1986;Ullrich and Grosch, 1987). The odor-activity of eluting compounds can be determined by GC/O of serial dilutions of the extract and expressed as flavor dilution(FD)-factor.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of Potent Odorants in Dill Seed and Dill Herb (Anethum graveolens L.) by Aroma Extract Dilution Analysis

Blank

Grosch

1991

Journal of Food Science

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The volatile components of dill seed and herb were analyzed by gas chromatography-olfactometry which revealed the odorants having highest odor-activity value (ratio of concentration to odor threshold). (+)-(4S)-Catvone was the predominent odorant of dill seed. (+)-(3R,4S,8S)-3,9-Epoxy-1-p-menthene, methyl 2-methylbutanoate, (+)-(4S)-a-phellandrene and myristicin were the most important odorants of dill herb. Calculation of odor-activity values on the basis of quantitative and odor threshold data confirmed results of the aroma extract dilution analysis.

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Identifizierung flüchtiger Aromastoffe mit hohen Aromawerten in Sauerkirschen (Prunus cerasus L.)

Cited by 45 publications

References 14 publications

Volatile profile of sour cherry puree as affected by sucrose and trehalose

Volatile profile of sour cherry puree as affected by sucrose and trehalose

Evaluation of Potent Odorants in Cucumbers (Cucumis sativus) and Muskmelons (Cucumis melo) by Aroma Extract Dilution Analysis

Evaluation of Potent Odorants in Dill Seed and Dill Herb (Anethum graveolens L.) by Aroma Extract Dilution Analysis

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