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ribes_rubrum_l [2016/11/30 14:53]
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ribes_rubrum_l [2018/11/08 08:31]
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| [Isolation, structure determination, and sensory activity of mouth-drying and astringent nitrogen-containing phytochemicals isolated from red currants (Ribes rubrum)., Schwarz, B., Hofmann, T., Journal of agricultural and food chemistry, Vol.55(4), 2007, 1405-1410] | [Isolation, structure determination, and sensory activity of mouth-drying and astringent nitrogen-containing phytochemicals isolated from red currants (Ribes rubrum)., Schwarz, B., Hofmann, T., Journal of agricultural and food chemistry, Vol.55(4), 2007, 1405-1410] |
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| Main volatile compounds with C6 skeleton of fresh juice of R.rubrum are C6 alcohols, notably (E)-hex-2-en-1-ol, followed by hexanol and (Z)-hex-3-en-1-ol. The aldehydes (E)-hex-2-enal and (Z)-hex-3-enal are present in small amounts (< 10 μg/L). \\ | Main volatile compounds with C6 skeleton of fresh juice of R.rubrum are C6 alcohols, notably (E)-hex-2-en-1-ol, followed by hexanol and (Z)-hex-3-en-1-ol. The aldehydes (E)-hex-2-enal and (Z)-hex-3-enal are present in small amounts (< 10 μg/L). Vanillin, 2-isobutyl-3-methoxypyrazine, sotolon, (Z)-hex-3-enal, acetic acid, pentanoic acid, (Z)-octa-1,5-dien-3-one, and furaneol showed the highest FD factors (≥ 16). Ten substances were odour-active (OAVs ≥ 1): (E)-ß-damascenone (fruity, canned peach), (Z)-hex-3-enal (grassy), 2-isobutyl-3-methoxypyrazine (green pepper), acetic acid (vinegar), oct-1-en-3-one (mushroom, metallic), (E)-hex-2-enal, (apple, marzipan), 2-isopropyl-3-methoxypyrazine (musty), pent-1-en-3-one (solvent), (Z)-hex-3-en-1-ol (fruity, sweet), and vanillin. A reconstitution model with the ten aroma active compounds showed the importance of these compounds, but the reconstructed aroma did not fully reflect the original aroma profile. \\ |
| [Kapillargaschromatographische und sensorische Untersuchungen flüchtiger Verbindungen in Stachelbeeren (Ribes uva crispa L.) und Jostabeeren (Ribes x nidigrolaria Bauer)., Schrade, K.S., Doctoral dissertation, München, Technische Universität München, Diss., 2014] [[http://mediatum.ub.tum.de/doc/1183254/document.pdf]] | [Kapillargaschromatographische und sensorische Untersuchungen flüchtiger Verbindungen in Stachelbeeren (Ribes uva crispa L.) und Jostabeeren (Ribes x nidigrolaria Bauer)., Schrade, K.S., Doctoral dissertation, München, Technische Universität München, Diss., 2014] [[http://mediatum.ub.tum.de/doc/1183254/document.pdf]] |
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