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--- prunus_avium_l [2021/01/05 23:47] – andreas
+++ prunus_avium_l [2021/06/24 09:03] (aktuell) – andreas
@@ Zeile 20: / Zeile 20: @@
 "This paper reports the occurrence of both free and glycosidically bound aroma compounds in three sweet cherry cultivars (‘Hongdeng’, ‘Hongyan’ and ‘Rainier’), with 97 compounds being identified in the three cultivars. The major free volatile compounds found were hexanal, (E)-2-hexenal, (E)-2-hexen-1-ol, benzyl alcohol and benzaldehyde. The major bound volatile compounds found were benzyl alcohol, geraniol, 2-phenylethanol. Also 4-vinylphenol was found in cherry fruit for the first time, and has a relatively high concentration of the glycosidically-bound form in ‘Rainier’... six odour-active free volatiles with OAVs higher than 20 in cherry were hexanal, (E)-2-hexenal, decanal, (E,Z)-2,6-nonadienal, (E,E)-2,4-nonadienal, (E)-β-ionone. Other odourants with relatively high OAVs were (E)-2-nonenal, nonanal, (E,E)-2,4-hexadienal, octanal, methyl benzoate, phenylacetaldehyde, linalool, eugenol, 1-octen-3-ol and (E)-2-octenal. All of the above volatiles are likely to significantly contribute to cherry aroma. For bound volatiles, decanal had the highest OAV (110-181) followed by geraniol, nonanal, octanal, eugenol, 4-vinylphenol and linalool." \\
 [Free and glycosidically bound aroma compounds in cherry (Prunus avium L.), Ya-Qin Wen, Fei He, Bao-Qing Zhu, Yi-Bin Lan, Qiu-Hong Pan, Chun-You Li, Malcolm J. Reeves, Jun Wang, Food Chemistry, 01/2014; 152: 29-36]
+----
+"The volatile organic compounds (VOCs) of the sweet cherry flowers of four cultivars (Brooks, Black Pearl, Tieton and Summit) were identified via headspace solid phase microextraction (SPME) and gas chromatography–mass spectrometry (GC–MS)... Ethanol, linalool, lilac alcohol, acetaldehyde, (E)-2-hexenal, benzaldehyde and dimethyl sulfide were the major volatiles, which were mainly responsible for the characteristic aroma of sweet cherry flowers." \\
+Another interesting components were aldehydes like nonanal, methional, lilac aldehydes, anisaldehyde (0.4-1.5%), as well as e.g. phenylethanol (0.3-1%), coumarin and vanillin. \\
+[Zhang, Huimin, et al. "Identification of VOCs in essential oils extracted using ultrasound-and microwave-assisted methods from sweet cherry flower." Scientific Reports 11.1: 1-13 (2021)] \\
+[[https://www.nature.com/articles/s41598-020-80891-0]]
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