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--- malus_domestica_borkh [2021/09/20 11:22]
andreas
+++ malus_domestica_borkh [2021/10/20 12:36]
andreas
@@ Zeile 47: / Zeile 47: @@
 The key aroma compounds (following the odor activity value = OAV concept) of [[https://en.wikipedia.org/wiki/Golden_Delicious|Golden Delicious apple]] juice were β-damascenone, hexanal, diacetyl, acetaldehyde, dimethyl sulfide, (Z)-1,5-octadiene-3-one, (E)-2-hexenal, (Z)-3-hexenal, ethyl 2-methylbutanoate, methional, 1-octen-3-one, 1-butanol, methyl 2-methyl-butanoate, 1-hexanol and linalool. Regarding cloudy raw juice, OAV's were higher than of clear juice. OAV's of important odorants were much higher in raw juice than in apples with the exception of 1-octen-3-one and (Z)-1,5-octadiene-3-one. Pasteurization lead to increasing OAV's of β-damascenone, dimethyl sulfide, (Z)-1,5-octadiene-3-one, and 1-octen-3-one, and decreasing 'green' odorants like hexanal, (E)-2-hexenal, and (Z)-3-hexenal. \\
 [Steinhaus, M., Bogen, J., Schieberle, P., From apple to juice - Changes in key aroma compounds during processing. In Recent Highlights in Flavor Chemistry & Biology, Proceeding of the 8th Wartburg Symposium on Flavor Chemistry and Biology. Deutsche Forschungsanstalt für Lebensmittelchemie, Eisenach, 2008, 123-128]
+"In ripe apples, alcohols constitute 6 to 16 % of the total volatiles, whereas esters represent, depending on the apple variety, from 80 % in Golden Delicious and Golden Reinders to 98 % in Starking Delicious... Butyl acetate, hexyl acetate, 2-methylbutyl acetate and ethyl 2-methyl-butanoate are the most important esters due to their high content and impact on apple aroma of several varieties." \\
+[Espino-Díaz, Miguel, et al. "Biochemistry of apple aroma: A review." Food technology and biotechnology 54.4 (2016): 375-394] [[https://hrcak.srce.hr/169971]]
+"Aroma extract dilution and gas chromatography–olfactometry analyses revealed that hexyl 2-methylbutyrate, α-farnesene, 1,3-octanediol, hexanal, (E)-2-hexenal, hexanol, butanol, and 2-methyl-butanol are the most potent odor compounds in ‘Honeycrisp’ apple. Aroma reconstruction and omission tests combined with sensory analyses suggested that hexyl 2-methylbutyrate is responsible for the strong fruity note of ‘Honeycrisp’ apple, and that other alcohols, aldehydes, and α-farnesene are essential for its background aroma notes." \\
+[Yan, Dan, et al. "Insights into the aroma profiles and characteristic aroma of [[https://de.wikipedia.org/wiki/Honeycrisp|‘Honeycrisp’apple]] (Malus× domestica)." Food Chemistry 327 (2020): 127074]
 {{:malus_domestica_ill.jpg?600}} \\

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