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malus_domestica_borkh [2019/10/08 12:15]
andreas |
malus_domestica_borkh [2022/06/13 11:30] (aktuell)
andreas |
| [Developments in the isolation and characterization of beta-damascenone precursors from apples., Roberts, D.D., Acree, T.E., In ACS symposium series (USA), 1995] | [Developments in the isolation and characterization of beta-damascenone precursors from apples., Roberts, D.D., Acree, T.E., In ACS symposium series (USA), 1995] |
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| "Volatile flavour compounds produced by [[https://en.wikipedia.org/wiki/Gala_(apple)|Royal Gala apple]] have been identified by GC-MS. Major components were 2-methylbutyl acetate, butyl acetate, hexyl acetate, butanol, 2-methylbutanol and hexanol. Odour-port evaluation of the components separated by GC indicated that the first four compounds were important contributors to the aroma and flavour. Use of analytical sensory panels revealed that 2-methylbutyl acetate, butanol and hexyl acetate had the greatest causal effect on those aroma and flavour attributes considered important for Royal Gala apples."Young, H., Gilbert, J. M., Murray, S. H. and Ball, R. D. (1996), Causal Effects of Aroma Compounds on Royal Gala Apple Flavours. J. Sci. Food Agric., 71: 329–336] | "Volatile flavour compounds produced by [[https://en.wikipedia.org/wiki/Gala_(apple)|Royal Gala apple]] have been identified by GC-MS. Major components were 2-methylbutyl acetate, butyl acetate, hexyl acetate, butanol, 2-methylbutanol and hexanol. Odour-port evaluation of the components separated by GC indicated that the first four compounds were important contributors to the aroma and flavour. Use of analytical sensory panels revealed that 2-methylbutyl acetate, butanol and hexyl acetate had the greatest causal effect on those aroma and flavour attributes considered important for Royal Gala apples."Young, H., Gilbert, J. M., Murray, S. H. and Ball, R. D. (1996), Causal Effects of Aroma Compounds on Royal Gala Apple Flavours. J. Sci. Food Agric., 71: 329-336] |
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| Elstar and Cox-Orange apple extracts were screened for potent odorants by aroma extract dilution analysis (AEDA). \\ | Gravenstein apples at harvest were described as more grassy than stored apples which were sensory characterised by apple, acidic and fresh odour. "The most abundant volatile compounds in Gravenstein were 1-butanol, 2-methyl-1-butanol, 1-hexanol, ethyl butanoate, butyl butanoate, hexyl butanoate, hexyl hexanoate and α-farnesene. The compounds having the highest aroma values (concentration/odour threshold) were ethyl butanoate, ethyl 2-methylbutanoate and ethyl hexanoate. Ethyl butanoate could be an appropriate ripeness-indicator compound in Gravenstein due to its increasing concentration during storage, and its high aroma value. Levels of volatile compounds, especially compounds contributing to the overall aroma, increased during storage." \\ |
| (E)-β-Damascenone, (E)-β-damascone, hexanal, (Z)-3-hexenal , (Z)-2-nonenal, linalool, butyl acetate, 2-methylbutyl acetate, and hexyl acetate, were identified in [[https://en.wikipedia.org/wiki/Elstar|Elstar]]. \\ | [Aaby, K., K. Haffner, and G. Skrede. "Aroma quality of Gravenstein apples influenced by regular and controlled atmosphere storage." LWT-Food Science and Technology 35.3 (2002): 254-259] |
| (E)-β-Damascenone, hexanal, (Z)-3-hexenal , (Z)-2-nonenal, ethyl butanoate, ethyl 2-methylbutanoate, 1-octen-3-one, (E)-2-octenal, methional, (E)-2-nonenal, eugenol, and wine lactone in [[https://en.wikipedia.org/wiki/Cox%27s_Orange_Pippin|Cox Orange]]. \\ | |
| | [[https://nl.wikipedia.org/wiki/Elstar_(appel)|Elstar]] and [[https://en.wikipedia.org/wiki/Cox%27s_Orange_Pippin|Cox-Orange]] apple extracts were screened for potent odorants by aroma extract dilution analysis (AEDA). \\ |
| | (E)-β-Damascenone, (E)-β-damascone, hexanal, (Z)-3-hexenal , (Z)-2-nonenal, linalool, butyl acetate, 2-methylbutyl acetate, and hexyl acetate, were identified in //Elstar//. \\ |
| | (E)-β-Damascenone, hexanal, (Z)-3-hexenal , (Z)-2-nonenal, ethyl butanoate, ethyl 2-methylbutanoate, 1-octen-3-one, (E)-2-octenal, methional, (E)-2-nonenal, eugenol, and wine lactone in //Cox Orange//. \\ |
| The release of odorants by the cultivars was analysed by gas chromatography-olfactometry of headspace samples. Ethyl butanoate, ethyl 2-methylbutanoate showed the highest odour activities in the air above Elstar apples and ethyl butanoate, acetaldehyde, 2-methylbutanol and ethyl methylpropanoate in that of Cox Orange. Preparation of a homogenate changed the headspace composition of potent odorants. Hexyl acetate became the key odorant of Elstar and aldehydes hexanal and (Z)-3-hexenal those of Cox Orange. Quantification and calculation of odour activity values indicated (E)-β-damascenone, (Z)-3-hexenal, linalool, butyl acetate, 2-methylbutyl acetate, and hexyl acetate as the character impact odorants of the fruit flesh of the two cultivars. Elstar contained more (E)-β-damascenone, (Z)-2-nonenal, butyl acetate and hexyl acetate and Cox Orange more (Z)-3-hexenal than the other cultivar. The concentrations of 2-methylbutyl acetate were similar. \\ | The release of odorants by the cultivars was analysed by gas chromatography-olfactometry of headspace samples. Ethyl butanoate, ethyl 2-methylbutanoate showed the highest odour activities in the air above Elstar apples and ethyl butanoate, acetaldehyde, 2-methylbutanol and ethyl methylpropanoate in that of Cox Orange. Preparation of a homogenate changed the headspace composition of potent odorants. Hexyl acetate became the key odorant of Elstar and aldehydes hexanal and (Z)-3-hexenal those of Cox Orange. Quantification and calculation of odour activity values indicated (E)-β-damascenone, (Z)-3-hexenal, linalool, butyl acetate, 2-methylbutyl acetate, and hexyl acetate as the character impact odorants of the fruit flesh of the two cultivars. Elstar contained more (E)-β-damascenone, (Z)-2-nonenal, butyl acetate and hexyl acetate and Cox Orange more (Z)-3-hexenal than the other cultivar. The concentrations of 2-methylbutyl acetate were similar. \\ |
| [Character impact odorants of the apple cultivars Elstar and Cox Orange., Fuhrmann, E., Grosch, W., Food/Nahrung, Vol.46(3), 2002, 187-193] | [Character impact odorants of the apple cultivars Elstar and Cox Orange., Fuhrmann, E., Grosch, W., Food/Nahrung, Vol.46(3), 2002, 187-193] |
| The key aroma compounds (following the odor activity value = OAV concept) of [[https://en.wikipedia.org/wiki/Golden_Delicious|Golden Delicious apple]] juice were β-damascenone, hexanal, diacetyl, acetaldehyde, dimethyl sulfide, (Z)-1,5-octadiene-3-one, (E)-2-hexenal, (Z)-3-hexenal, ethyl 2-methylbutanoate, methional, 1-octen-3-one, 1-butanol, methyl 2-methyl-butanoate, 1-hexanol and linalool. Regarding cloudy raw juice, OAV's were higher than of clear juice. OAV's of important odorants were much higher in raw juice than in apples with the exception of 1-octen-3-one and (Z)-1,5-octadiene-3-one. Pasteurization lead to increasing OAV's of β-damascenone, dimethyl sulfide, (Z)-1,5-octadiene-3-one, and 1-octen-3-one, and decreasing 'green' odorants like hexanal, (E)-2-hexenal, and (Z)-3-hexenal. \\ | The key aroma compounds (following the odor activity value = OAV concept) of [[https://en.wikipedia.org/wiki/Golden_Delicious|Golden Delicious apple]] juice were β-damascenone, hexanal, diacetyl, acetaldehyde, dimethyl sulfide, (Z)-1,5-octadiene-3-one, (E)-2-hexenal, (Z)-3-hexenal, ethyl 2-methylbutanoate, methional, 1-octen-3-one, 1-butanol, methyl 2-methyl-butanoate, 1-hexanol and linalool. Regarding cloudy raw juice, OAV's were higher than of clear juice. OAV's of important odorants were much higher in raw juice than in apples with the exception of 1-octen-3-one and (Z)-1,5-octadiene-3-one. Pasteurization lead to increasing OAV's of β-damascenone, dimethyl sulfide, (Z)-1,5-octadiene-3-one, and 1-octen-3-one, and decreasing 'green' odorants like hexanal, (E)-2-hexenal, and (Z)-3-hexenal. \\ |
| [Steinhaus, M., Bogen, J., Schieberle, P., From apple to juice - Changes in key aroma compounds during processing. In Recent Highlights in Flavor Chemistry & Biology, Proceeding of the 8th Wartburg Symposium on Flavor Chemistry and Biology. Deutsche Forschungsanstalt für Lebensmittelchemie, Eisenach, 2008, 123-128] | [Steinhaus, M., Bogen, J., Schieberle, P., From apple to juice - Changes in key aroma compounds during processing. In Recent Highlights in Flavor Chemistry & Biology, Proceeding of the 8th Wartburg Symposium on Flavor Chemistry and Biology. Deutsche Forschungsanstalt für Lebensmittelchemie, Eisenach, 2008, 123-128] |
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| | "In ripe apples, alcohols constitute 6 to 16 % of the total volatiles, whereas esters represent, depending on the apple variety, from 80 % in Golden Delicious and Golden Reinders to 98 % in Starking Delicious... Butyl acetate, hexyl acetate, 2-methylbutyl acetate and ethyl 2-methyl-butanoate are the most important esters due to their high content and impact on apple aroma of several varieties." \\ |
| | [Espino-Díaz, Miguel, et al. "Biochemistry of apple aroma: A review." Food technology and biotechnology 54.4 (2016): 375-394] [[https://hrcak.srce.hr/169971]] |
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| | "Aroma extract dilution and gas chromatography–olfactometry analyses revealed that hexyl 2-methylbutyrate, α-farnesene, 1,3-octanediol, hexanal, (E)-2-hexenal, hexanol, butanol, and 2-methyl-butanol are the most potent odor compounds in [[https://de.wikipedia.org/wiki/Honeycrisp|‘Honeycrisp’apple]]. Aroma reconstruction and omission tests combined with sensory analyses suggested that hexyl 2-methylbutyrate is responsible for the strong fruity note of ‘Honeycrisp’ apple, and that other alcohols, aldehydes, and α-farnesene are essential for its background aroma notes." \\ |
| | [Yan, Dan, et al. "Insights into the aroma profiles and characteristic aroma of ‘Honeycrisp’apple (Malus× domestica)." Food Chemistry 327 (2020): 127074] |
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| | "...apple industrial aroma, obtained under the concentration step of juice and recovered by evaporation/distillation, can be stored in closed containers at room temperature without noticeable loss of volatile compounds, and not requiring refrigeration. 1-Butanol, trans-2-hexenal, hexanal, ethyl 2-methylbutanoate, and ethyl acetate are key compounds that can be diagnostic of product quality due to their stability, maintaining the Aroma Index under the industrial process and during storage at room temperature. Four independent industrial productions from two distinct harvesting seasons showed similar Aroma Index among the key compounds, with the compound ethyl 2-methylbutanoate the highest contributor to apple scent with an Aroma Index 100,000-fold higher than its odor threshold." \\ |
| | [Coelho, Elisabete, et al. "Concentrate Apple Juice Industry: Aroma and Pomace Valuation as Food Ingredients." Applied Sciences 11.5 (2021): 2443.] |
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| {{:malus_domestica_ill.jpg?600}} \\ | {{:malus_domestica_ill.jpg?600}} \\ |
