The relationship between sensory quality and volatile compounds in raw juice processed from elderberries (Sambucus nigra L.)

Kaack, Karl; Christensen, Lars Porskjær; Hughes, Michelle A.; Eder, Reinhard

doi:10.1007/s00217-005-1141-4

Cited by 33 publications

(45 citation statements)

References 15 publications

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“…Figures from quantification of 16 amino acids (Table 2) and from determination of seven basic beer physical-chemical characteristics (Table 1) of the beers included also their origin were merged for factor analysis. A classical factor analysis with varimax rotation and Scree test for determination of the number of factors to be extracted as described by other authors (Sharma, 1996;Kaack et al, 2005Kaack et al, , 2006 using the Statistica package. This resulted in six non-correlated factors (principal components or eigenvectors) named Factors 1-6 with the following eigenvalues 11.16, 3.65, 3.02, 1.84, 1.27 and 1.04, respectively.…”

Section: Methodsmentioning

confidence: 99%

Determination of free amino acids in beers: A comparison of Czech and foreign brands

Kabelová

Dvořáková

Čı́žková

et al. 2008

Journal of Food Composition and Analysis

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Section: Methodsmentioning

confidence: 99%

Determination of free amino acids in beers: A comparison of Czech and foreign brands

Kabelová

Dvořáková

Čı́žková

et al. 2008

Journal of Food Composition and Analysis

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“…However, elderberry contains many health promoting substances Veberic et al, 2009), which, in the form of appropriate modern food products, could enrich the consumer market. Successful commercialization of elderberry fruits depends especially on good fl avour, which is related to the content of sugars and acids, and aroma, which is strongly associated to the content of volatile aroma active substances (Kaack et al, 2005).…”

Section: Introductionmentioning

confidence: 99%

“…The others used preference test using scale: 0-without elderberry fl avour to 10-intensive elderberry fl avour (e.g. Kaack et al, 2005;Kaack et al, 2006).…”

Section: Introductionmentioning

confidence: 99%

Comparison of Flavour and Volatile Flavour Compounds of Mixed Elderberry Juices

Vítová¹,

Sůkalová²,

Mahdalová³

et al. 2015

Acta Univ. Agric. Silvic. Mendelianae Brun.

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The aim of this work was to fi nd the best composition for fruit drink based on elderberries with optimal fl avour characteristics. For this purpose elderberry juice was mixed with various fruit juices (grape, black currant, apple, orange, carrot) in various ratios, fl avour was evaluated sensorially and instrumentally as the content of aroma compounds. Five fl avour characteristics (sweet, acid/sour, bitter, astringent, characteristic elderberry), offfl avour, odour, texture (mouth-feel), colour and overall acceptability were evaluated sensorially using scale. Aroma compounds were extracted by solid phase microextraction and assessed by gas chromatography with fl ame ionization detection and gas chromatography-mass spectrometry. The signifi cant diff erences (P < 0.05) in fl avour were found between samples, which could be explained by diff erences in their volatile profi les. In total 57 compounds were identifi ed in fruit juices and included 20 alcohols, 10 aldehydes, 8 ketones, 7 acids, 7 esters and 5 other compounds. Alcohols were quantitatively the most important group of all juices. The grape-elderberry juice, in optimum ratio 7:3 (70% v/v of elderberry), was proposed for practical use owing to the pleasant sweetish, elderberry fl avour, and excellent other sensory characteristics.

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“…Elderberries have been used for generations in folk medicine, with several health benefits being reported [1]. The presence of secondary metabolites that are naturally present on elderberries, namely volatile terpenic [2], and phenolic [3] compounds could explain some of the reported biological activities, and being also responsible for some aspects of elderberries quality [4]. Therefore, the characterization of these compounds is of the major interest to understand elderberries biological properties and quality.…”

mentioning

confidence: 99%

Unveiling Sambucus nigra L. berries terpenic metabolomics by comprehensive two dimensional gas chromatography: On the route of bioactive compounds

Salvador¹,

Silvestre²,

Rocha³

2014

Planta Med

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Metabolomics has expanded on the study of medicinal plants namely on the secondary metabolites plant profiling, that are linked to diverse health benefits on humans, arising as a suitable approach to evaluate biochemical-mediated responses. Elderberries have been used for generations in folk medicine, with several health benefits being reported [1]. The presence of secondary metabolites that are naturally present on elderberries, namely volatile terpenic [2], and phenolic [3] compounds could explain some of the reported biological activities, and being also responsible for some aspects of elderberries quality [4]. Therefore, the characterization of these compounds is of the major interest to understand elderberries biological properties and quality. However, the inherent complexity of the natural matrices requires analytical tools that solve their complexity, exceeding the capacity of the conventional single separation processes, and thus, limiting a reliable MS identification. Comprehensive two-dimensional gas chromatography arises as a possible solution employing two orthogonal mechanisms to separate the constituents of the sample within a single analysis, thus, increasing the peak capacity. In the present study, the volatile terpenic (mono and sesquiterpenic derivatives) and norisoprenoid compounds from the three major elderberries cultivars ('Sabugueira', 'Sabugueiro' and 'Bastardeira') grown in Portugal (5 ripening stages, collected during two consecutive harvesting years), were characterized by comprehensive two-dimensional gas chromatography. A total of 90 constituents were identified, being distributed over monoterpenic (47), sesquiterpenic (24), and norisoprenoid (19) families. From these, 65 are reported for the first time as S. nigra L. berries components. Harvesting season significantly affected the berries composition (p < 0.05), however, ripening stage and cultivars effects should also be taken into consideration. Acknowledgements: Funding

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The relationship between sensory quality and volatile compounds in raw juice processed from elderberries (Sambucus nigra L.)

Cited by 33 publications

References 15 publications

Determination of free amino acids in beers: A comparison of Czech and foreign brands

Determination of free amino acids in beers: A comparison of Czech and foreign brands

Comparison of Flavour and Volatile Flavour Compounds of Mixed Elderberry Juices

Unveiling Sambucus nigra L. berries terpenic metabolomics by comprehensive two dimensional gas chromatography: On the route of bioactive compounds

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