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--- vaccinium_oxycoccos_var._oblongifolium_michx [2021/01/26 09:41] – andreas
+++ vaccinium_oxycoccos_var._oblongifolium_michx [2021/01/26 09:44] (aktuell) – andreas
@@ Zeile 13: / Zeile 13: @@
 Of the 35 odor-active compounds detected by applying AEDA on the liquid ectract of cranberry, highest FD factors showed terpinolene (piney, sweet), decanal (citrus, peel), benzoic acid (balsamic), heptan-3-one (strong fruity, green, fatty), octen-3-one (mushroom), and (2E)-nonenal (waxy, cucumber), and are considered most important odorants in cranberry fruit. The main contributors to the aroma of cranberry fruit are esters (ethyl acetate, methyl butyrate, ethyl butyrate, benzyl acetate, anisyl acetate), terpenes (p-cymene, terpinolene, alpha terpineol), aldehydes (hexanal, octanal, nonanal, 2E-nonenal), acids (acetic acid, butyric acid, 2-ethylhexanoic acid, nonanoic acid, cinnamic acid, palmitic acid), two lactones (gamma tridecalactone, delta tetradecalactone), one one sulfur-compund, and one sulfur-nitrogen compound (2-isopropylthiazole). Compounds with relatively low FD factors included linalool oxide (floral, woody), trans-anethole (herbaceous), phenylethanol (floral), and vanillin. \\
-Hanoglu A., Pucarelli F. "Recent Highlights in Flavor Chemistry & Biology. 8th. Deutsche Forschungsanstalt für Lebensmittelchemie; Garching, Germany: 2007. Determination of key aroma-active compounds by GC-O Aroma Extract Dilution Analysis (AEDA) in cranberry and blueberry fruits" Proceedings of the Wartburg Symposium on Flavor Chemistry and Biology, Eisenach, Germany. Vol. 27.
+[Hanoglu A., Pucarelli F. "Recent Highlights in Flavor Chemistry & Biology. 8th. Deutsche Forschungsanstalt für Lebensmittelchemie; Garching, Germany: 2007. Determination of key aroma-active compounds by GC-O Aroma Extract Dilution Analysis (AEDA) in cranberry and blueberry fruits" Proceedings of the 8th Wartburg Symposium on Flavor Chemistry and Biology, Eisenach, Germany. 2007, 269-275]
 Of the quantified compounds found with odor activity values (OAVs > 1) in four cultivars of cranberries (Early Black, Howes, Searles, and McFarlin), hexanal (OAV 27-60), pentanal (OAV 31-51), (E)-2-heptenal (OAV 17-66), (E)-2-hexenal (OAV 18-63), (E)-2-octenal (OAV 10-28), (E)-2-nonenal (OAV 8-77), ethyl 2-methylbutyrate (OAV 10-33), β-ionone (OAV 8-73), 2-methylbutyric acid (OAV 18-37), and octanal (OAV 4-24) contributed most to the aroma of cranberry. The Searles cultivar was highly correlated with the sensory descriptors “floral” and “fruity”, and the McFarlin cultivar was greatly related to the sensory descriptors “mellow” and “green and grass”. \\