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| rubus_fruticosus_agg._l [2021/11/18 09:47] – andreas | rubus_fruticosus_agg._l [2022/07/08 18:11] (aktuell) – andreas |
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| The aroma of commercial blackberry juice has been found mainly due to the presence of furfural (which represents a third of the total odorous profile), 3-methyl-butanal, 3-methyl-1-butanol, phenylacetaldehyde and trans-furan linalool oxide. \\ | The aroma of commercial blackberry juice has been found mainly due to the presence of furfural (which represents a third of the total odorous profile), 3-methyl-butanal, 3-methyl-1-butanol, phenylacetaldehyde and trans-furan linalool oxide. \\ |
| [Flavour compounds of a commercial concentrated blackberry juice. Georgilopoulos, Dimitris N., and Annie N. Gallois, Food chemistry 28.2 (1988), 141-148] | [Flavour compounds of a commercial concentrated blackberry juice. Georgilopoulos, Dimitris N., and Annie N. Gallois, Food chemistry 28.2 (1988), 141-148] |
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| | "The most significant (FD>16) odor-active volatiles in 'Marion' determined on the non-polar (DB-5) column were methional (FD = 256); ethyl 2-methylbutanoate (FD = 128); benzaldehyde and hexanal (FD = 64); 2-methylbutanoic acid, 2,5-dimethyl-4-hydroxy-3(2H)-furanone, 4,5-dimethyl-3-hydroxy-2(5H)-furanone, ethyl hexanoate, dimethyldisulfide, and 2-methylthiophene (FD = 32); linalool, neo-allo-ocimene, dimethylsulfide, dimethyltrisulfide, and methylethylsulfide (FD = 16). In addition, 2-ethyl-4-hydroxy-5-methyl-3(2H)-furanone, 4-hydroxy-5-methyl-3(2H)-furanone, and butanoic acid (FD = 32), ethyl acetate, acetic acid, and 2-heptanone (FD = 16) may also be important to 'Marion' blackberry flavor, as they had high flavor dilution factors as determined on the polar (Stabilwax) column." \\ |
| | [Klesk, Keith. "Aroma comparison of 'Marion'(Rubus sp. L.) and 'Thornless Evergreen'(R. laciniatus L.) blackberries." (2003)] \\ |
| | [[https://ir.library.oregonstate.edu/downloads/w37639265]] |
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| | "Cultivar Marion and Evergreen blackberry aromas were analyzed by aroma extract dilution analysis. Sixty-three aromas were identified (some tentatively) by mass spectrometry and gas chromatography−retention time; 48 were common to both cultivars, and 27 have not been previously reported in blackberry fruit. A comparison of cultivars shows that both have comparable compound types and numbers but with widely differing aroma impacts, as measured by flavor dilution (FD) factors. Ethyl 2-methylbutanoate, ethyl 2-methylpropanoate, hexanal, furanones (2,5-dimethyl-4-hydroxy-3-(2H)-furanone, 2-ethyl-4-hydroxy-5-methyl-3-(2H)-furanone, 4-hydroxy-5-methyl-3-(2H)-furanone, 4,5-dimethyl-3-hydroxy-2-(5H)-furanone, and 5-ethyl-3-hydroxy-4-methyl-2-(5H)-furanone), and sulfur compounds (thiophene, dimethyl sulfide, dimethyl disulfide, dimethyl trisulfide, 2-methylthiophene, and methional) were prominent in Evergreen (FD 512−2048). Except for ethyl 2-methylpropanoate, these same compounds were also prominent in Marion, but the FD factors varied significantly (FD 8−256) from Evergreen. The aroma profile of blackberry is complex, as no single volatile was unanimously described as characteristically blackberry." \\ |
| | [Klesk, Keith, and Michael Qian. "Aroma extract dilution analysis of cv. Marion (Rubus spp. hyb) and cv. Evergreen (R. laciniatus L.) blackberries." Journal of agricultural and food chemistry 51.11 (2003): 3436-3441] |
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| "The aroma constituents of thornless ‘Black Diamond’ blackberry were isolated by dichloromethane liquid-liquid extraction followed by solvent-assisted flavor evaporation. The results indicated the most potentially important odor-active compounds in ‘Black Diamond’ was ethyl butanoate, ethyl hexanoate, 1-octen-3-one, 2-heptanol, cis-3-hexenol, nonanal, trans-2-hexenol, methional, linalool, ethyl 3-hydroxyhexanoate, α-ionone, β-ionone, furaneol, and 5-isoprenyl-2-dimethyl-divinyltetrahydrofuran." \\ | "The aroma constituents of thornless ‘Black Diamond’ blackberry were isolated by dichloromethane liquid-liquid extraction followed by solvent-assisted flavor evaporation. The results indicated the most potentially important odor-active compounds in ‘Black Diamond’ was ethyl butanoate, ethyl hexanoate, 1-octen-3-one, 2-heptanol, cis-3-hexenol, nonanal, trans-2-hexenol, methional, linalool, ethyl 3-hydroxyhexanoate, α-ionone, β-ionone, furaneol, and 5-isoprenyl-2-dimethyl-divinyltetrahydrofuran." \\ |
| [Fractionation and Identification of Aroma-Active Constituents in Thornless Trailing 'Black Diamond' Blackberry., Du, X., Qian, M., In ACS symposium series, Oxford University Press, vol.1035, 2010, 45-61] | [Fractionation and Identification of Aroma-Active Constituents in Thornless Trailing 'Black Diamond' Blackberry., Du, X., Qian, M., In ACS symposium series, Oxford University Press, vol.1035, 2010, 45-61] |
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| | {{2heptanol.png| 2-heptanol }} \\ 2-heptanol | {{hdmf.jpg| furaneol }} \\ furaneol | {{:linalool.jpg| linalool}} \\ linalool | {{:ionone_beta.jpg| β-ionone}} \\ β-ionone | | | {{methional.jpg|methional }} \\ methional | {{2heptanol.png| 2-heptanol }} \\ 2-heptanol | {{hdmf.jpg| furaneol }} \\ furaneol | {{:linalool.jpg| linalool}} \\ linalool | {{:ionone_beta.jpg| β-ionone}} \\ β-ionone | |
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| "‘Black Diamond’ is a recently developed thornless blackberry cultivar with large fruit size, high yield, and good processed fruit quality that has rapidly become an industry standard. The flavour of ‘Black Diamond’ fruit is not the same as ‘Marion’, which is regarded by the industry as having the ideal flavour... Odour-activity value (OAV) indicated that furaneol, linalool, β-ionone, and hexanal could be most important in ‘Marion’, while in ‘Black Diamond’, the most important compounds were linalool, β-ionone, furaneol, and 2-heptanol. The major difference between the cultivars for aroma compounds was that ‘Marion’ had a 5 times higher OAV of furaneol than ‘Black Diamond’, while ‘Black Diamond’ had a 3 times higher OAV of linalool than ‘Marion’. The chemical analysis results matched with the descriptive sensory evaluation that ‘Marion’ had more berry, fruity, strawberry aroma while ‘Black Diamond’ had more floral aroma." \\ | "‘Black Diamond’ is a recently developed thornless blackberry cultivar with large fruit size, high yield, and good processed fruit quality that has rapidly become an industry standard. The flavour of ‘Black Diamond’ fruit is not the same as ‘Marion’, which is regarded by the industry as having the ideal flavour... Odour-activity value (OAV) indicated that furaneol, linalool, β-ionone, and hexanal could be most important in ‘Marion’, while in ‘Black Diamond’, the most important compounds were linalool, β-ionone, furaneol, and 2-heptanol. The major difference between the cultivars for aroma compounds was that ‘Marion’ had a 5 times higher OAV of furaneol than ‘Black Diamond’, while ‘Black Diamond’ had a 3 times higher OAV of linalool than ‘Marion’. The chemical analysis results matched with the descriptive sensory evaluation that ‘Marion’ had more berry, fruity, strawberry aroma while ‘Black Diamond’ had more floral aroma." \\ |
