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malus_domestica_borkh [2019/10/08 12:15]
andreas |
malus_domestica_borkh [2021/09/20 11:22]
andreas |
| [Developments in the isolation and characterization of beta-damascenone precursors from apples., Roberts, D.D., Acree, T.E., In ACS symposium series (USA), 1995] | [Developments in the isolation and characterization of beta-damascenone precursors from apples., Roberts, D.D., Acree, T.E., In ACS symposium series (USA), 1995] |
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| "Volatile flavour compounds produced by [[https://en.wikipedia.org/wiki/Gala_(apple)|Royal Gala apple]] have been identified by GC-MS. Major components were 2-methylbutyl acetate, butyl acetate, hexyl acetate, butanol, 2-methylbutanol and hexanol. Odour-port evaluation of the components separated by GC indicated that the first four compounds were important contributors to the aroma and flavour. Use of analytical sensory panels revealed that 2-methylbutyl acetate, butanol and hexyl acetate had the greatest causal effect on those aroma and flavour attributes considered important for Royal Gala apples."Young, H., Gilbert, J. M., Murray, S. H. and Ball, R. D. (1996), Causal Effects of Aroma Compounds on Royal Gala Apple Flavours. J. Sci. Food Agric., 71: 329–336] | "Volatile flavour compounds produced by [[https://en.wikipedia.org/wiki/Gala_(apple)|Royal Gala apple]] have been identified by GC-MS. Major components were 2-methylbutyl acetate, butyl acetate, hexyl acetate, butanol, 2-methylbutanol and hexanol. Odour-port evaluation of the components separated by GC indicated that the first four compounds were important contributors to the aroma and flavour. Use of analytical sensory panels revealed that 2-methylbutyl acetate, butanol and hexyl acetate had the greatest causal effect on those aroma and flavour attributes considered important for Royal Gala apples."Young, H., Gilbert, J. M., Murray, S. H. and Ball, R. D. (1996), Causal Effects of Aroma Compounds on Royal Gala Apple Flavours. J. Sci. Food Agric., 71: 329-336] |
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| | Gravenstein apples at harvest were described as more grassy than stored apples which were sensory characterised by apple, acidic and fresh odour. "The most abundant volatile compounds in Gravenstein were 1-butanol, 2-methyl-1-butanol, 1-hexanol, ethyl butanoate, butyl butanoate, hexyl butanoate, hexyl hexanoate and α-farnesene. The compounds having the highest aroma values (concentration/odour threshold) were ethyl butanoate, ethyl 2-methylbutanoate and ethyl hexanoate. Ethyl butanoate could be an appropriate ripeness-indicator compound in Gravenstein due to its increasing concentration during storage, and its high aroma value. Levels of volatile compounds, especially compounds contributing to the overall aroma, increased during storage." \\ |
| | [Aaby, K., K. Haffner, and G. Skrede. "Aroma quality of Gravenstein apples influenced by regular and controlled atmosphere storage." LWT-Food Science and Technology 35.3 (2002): 254-259] |
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| Elstar and Cox-Orange apple extracts were screened for potent odorants by aroma extract dilution analysis (AEDA). \\ | Elstar and Cox-Orange apple extracts were screened for potent odorants by aroma extract dilution analysis (AEDA). \\ |
