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ananas_comosus_l._merr [2017/08/30 09:33]
andreas |
ananas_comosus_l._merr [2017/10/04 16:27] (aktuell)
andreas |
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| "Quantitative measurements performed by stable isotope dilution assays (SIDA) and a calculation of odor activity values (OAVs) of 12 selected odorants revealed the following compounds as key odorants in fresh pineapple flavor: 4-hydroxy-2,5-dimethyl-3(2H)-furanone (HDF; sweet, pineapple-like, caramel-like), ethyl 2-methylpropanoate (fruity), ethyl 2-methylbutanoate (fruity) followed by methyl 2-methylbutanoate (fruity, apple-like) and 1-(E,Z)-3,5-undecatriene (fresh, pineapple-like). A mixture of these 12 odorants in concentrations equal to those in the fresh pineapple resulted in an odor profile similar to that of the fresh juice. Furthermore, the results of omission tests using the model mixture showed that HDF and ethyl 2-methylbutanoate are character impact odorants in fresh pineapple." \\ | "Quantitative measurements performed by stable isotope dilution assays (SIDA) and a calculation of odor activity values (OAVs) of 12 selected odorants revealed the following compounds as key odorants in fresh pineapple flavor: 4-hydroxy-2,5-dimethyl-3(2H)-furanone (HDF; sweet, pineapple-like, caramel-like), ethyl 2-methylpropanoate (fruity), ethyl 2-methylbutanoate (fruity) followed by methyl 2-methylbutanoate (fruity, apple-like) and 1-(E,Z)-3,5-undecatriene (fresh, pineapple-like). A mixture of these 12 odorants in concentrations equal to those in the fresh pineapple resulted in an odor profile similar to that of the fresh juice. Furthermore, the results of omission tests using the model mixture showed that HDF and ethyl 2-methylbutanoate are character impact odorants in fresh pineapple." \\ |
| Odor description and odor activity values were: methyl 2-methylpropanoate (fruity, sweet, OAV 24.4), ethyl 2-methylpropanoate (fruity, sweet, OAV 2400), methyl 2-methylbutanoate (fruity, apple-like, OAV 595), ethyl butanoate (fruity, OAV 75.2), ethyl 2-methylbutanoate (fruity, OAV 1050), octanal (citrus, fatty, OAV 2.40) | Odor description and odor activity values were: methyl 2-methylpropanoate (fruity, sweet, OAV 24.4), ethyl 2-methylpropanoate (fruity, sweet, OAV 2400), methyl 2-methylbutanoate (fruity, apple-like, OAV 595), ethyl butanoate (fruity, OAV 75.2), ethyl 2-methylbutanoate (fruity, OAV 1050), octanal (citrus, fatty, OAV 2.40), |
| 1-(E,Z)-3,5-undecatriene (fresh, pineapple-like, OAV 445), β-damascenone (fruity, sweet, OAV 111), δ-octalactone (coconut-like, OAV 0.2), 4-hydroxy-2,5-dimethyl-3(2H)-furanone (sweet, pineapple-like, OAV 2680) | (E,Z)-1,3,5-undecatriene (fresh, pineapple-like, OAV 445), β-damascenone (fruity, sweet, OAV 111), δ-octalactone (coconut-like, OAV 0.2), 4-hydroxy-2,5-dimethyl-3(2H)-furanone (sweet, pineapple-like, OAV 2680) |
| δ-decalactone (sweet, coconut-like, OAV 0.20), vanillin (vanilla-like, OAV 0.24). \\ | δ-decalactone (sweet, coconut-like, OAV 0.20), vanillin (vanilla-like, OAV 0.24). \\ |
| [Odor-active constituents in fresh pineapple (Ananas comosus [L.] Merr.) by quantitative and sensory evaluation. Tokitomo Y, Steinhaus M, Büttner A, Schieberle P., Biosci Biotechnol Biochem. Vol.69(7), 2005, 1323-30] \\ | [Odor-active constituents in fresh pineapple (Ananas comosus [L.] Merr.) by quantitative and sensory evaluation. Tokitomo Y, Steinhaus M, Büttner A, Schieberle P., Biosci Biotechnol Biochem. Vol.69(7), 2005, 1323-30] \\ |
