We found a match
Your institution may have access to this item. Find your institution then sign in to continue.
- Title
Quantitation of the odour-active compounds in Andes berry ( Rubus glaucus Benth) fruit using the molecular sensory approach.
- Authors
Sinuco, Diana; Steinhaus, Martin; Osorio, Coralia; Schieberle, Peter
- Abstract
The odour-active volatiles of Andes berry fruit ( Rubus glacus Benth) were isolated by solvent-assisted flavour evaporation. Subsequent gas chromatography-olfactometry and gas chromatography coupled to mass spectrometry analyses and application of stable isotopic dilution analyses allow identifying 2-heptanol and ethyl butanoate as key aroma compounds in this fruit. Other relevant odorants were 4-hydroxy-2,5-dimethyl-3( 2H)-furanone and ethyl benzoate, because of their contribution to the overall Andes berry aroma (high OAVs).
- Subjects
BERRIES; FRUIT flavors &; odors; MOLECULAR biology; QUANTITATIVE chemical analysis; SOLVENTS; EVAPORATION (Chemistry); GAS chromatography
- Publication
European Food Research & Technology, 2013, Vol 236, Issue 2, p373
- ISSN
1438-2377
- Publication type
Article
- DOI
10.1007/s00217-012-1883-8