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pyrus_communis_l [2019/02/03 16:09]
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pyrus_communis_l [2019/03/26 10:06]
andreas |
| Important aroma components (high Flavor Dilution (FD) factors) were e.g. (E)-β-damascenone, ethyl (S)-2-methylbutanoate, and 2-phenylethanol. \\ | Important aroma components (high Flavor Dilution (FD) factors) were e.g. (E)-β-damascenone, ethyl (S)-2-methylbutanoate, and 2-phenylethanol. \\ |
| [Willner, Bianca, Michael Granvogl, and Peter Schieberle. "Characterization of the key aroma compounds in Bartlett pear brandies by means of the sensomics concept." Journal of agricultural and food chemistry 61.40 (2013): 9583-9593] | [Willner, Bianca, Michael Granvogl, and Peter Schieberle. "Characterization of the key aroma compounds in Bartlett pear brandies by means of the sensomics concept." Journal of agricultural and food chemistry 61.40 (2013): 9583-9593] |
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| | "While ethyl (E,Z)-2,4-decadienoate (pear-like, metallic odor impression), hexyl acetate (green, fruity), and acetic acid (vinegar-like) showed the highest concentrations in Bartlett pears, ethanol (ethanolic), acetic acid, 3-methyl-1-butanol (malty), 1-hexanol (grassy, marzipan-like), (S)-2- and 3-methylbutanoic acid (sweaty), and 2-phenylethanol (flowery, honey-like) were present at the highest amounts in the fermented mash. The key aroma compounds were quantitated in each pear brandy production step (pears, fermented mash, distillate, and aged distillate) by stable isotope dilution analysis showing a clear influence of each step on the overall aroma of the spirit and, consequently, revealing clearly changing concentrations (e.g., of ethyl (S)-2-methylbutanoate, (E)-β-damascenone, ethyl (E,Z)-2,4-decadienoate, and ethyl (E,E)-2,4-decadienoate) and different aroma perceptions during the manufacturing process. In addition, the concentrations of the so-called “pear esters” ethyl (E,Z)-2,4-decadienoate and ethyl (E,E)-2,4-decadienoate were determined in 6 different pear varieties (Abate Fetel, Anjou, Bartlett, Forelle, Kaiser Alexander, and Packham's Triumph) clearly demonstrating the aroma potential of the variety Bartlett, which is mostly used for brandy production due to the high amounts of both esters eliciting a typical pear-like odor impression." \\ |
| | [Zierer, Bianca, Peter Schieberle, and Michael Granvogl. "Aroma-active compounds in bartlett pears and their changes during the manufacturing process of bartlett pear brandy." Journal of agricultural and food chemistry 64.50 (2016): 9515-9522] |
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