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ribes_rubrum_l [2016/11/30 14:36]
andreas |
ribes_rubrum_l [2021/10/14 19:26]
andreas |
| [[https://en.wikipedia.org/wiki/Redcurrant]] | [[https://en.wikipedia.org/wiki/Redcurrant]] |
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| Volatiles present both in fresh redcurrant fruit and processed juice were 1-methyl-4-isopropenyl toluol, 1-pentanal, (E)-2-pentenal, benzaldehyde, 1-butanol, isopentanol, (Z)-3-hexenol, (E)-2-hexenol, 1-octen-3-ol, 4-terpineol, and [[http://www.thegoodscentscompany.com/data/rw1028621.html|2-pentylfurane]]. On juice processing, hexanal and (Z)-3-hexenal are formed in intermediary steps, which are then rapidly reduced enzymatically to the analogue alcohols. Isomerisation of (Z)-3-hexenol leads to (E)-2-hexenal as main component in juices. \\ | Volatiles present both in fresh redcurrant fruit and processed juice were 1-methyl-4-isopropenyl toluol ([[http://www.thegoodscentscompany.com/data/rw1018551.html|p,α-dimethylstyrene]] ?), 1-pentanal, (E)-2-pentenal, benzaldehyde, 1-butanol, isopentanol, (Z)-3-hexenol, (E)-2-hexenol, 1-octen-3-ol, 4-terpineol, and [[http://www.thegoodscentscompany.com/data/rw1028621.html|2-pentylfurane]]. On juice processing, hexanal and (Z)-3-hexenal are formed in intermediary steps, which are then rapidly reduced enzymatically to the analogue alcohols. Isomerisation of (Z)-3-hexenol leads to (E)-2-hexenal as main component in juices. \\ |
| [Über die quantitative Zusammensetzung natürlicher und technologisch veränderter Aromen III. Veränderungen und Neubildungen von Aromastoffen bei der Herstellung von Säften aus roten Johannisbeeren., Schreier, P., Drawert, F., Junker, A., Lebensm.-Wiss. u. Technol, 10, 1977, 337-340] | [Über die quantitative Zusammensetzung natürlicher und technologisch veränderter Aromen III. Veränderungen und Neubildungen von Aromastoffen bei der Herstellung von Säften aus roten Johannisbeeren., Schreier, P., Drawert, F., Junker, A., Lebensm.-Wiss. u. Technol, 10, 1977, 337-340] |
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| [Isolation, structure determination, and sensory activity of mouth-drying and astringent nitrogen-containing phytochemicals isolated from red currants (Ribes rubrum)., Schwarz, B., Hofmann, T., Journal of agricultural and food chemistry, Vol.55(4), 2007, 1405-1410] | [Isolation, structure determination, and sensory activity of mouth-drying and astringent nitrogen-containing phytochemicals isolated from red currants (Ribes rubrum)., Schwarz, B., Hofmann, T., Journal of agricultural and food chemistry, Vol.55(4), 2007, 1405-1410] |
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| Main volatile compounds with C6 skeleton of fresh juice of R.rubrum are C6 alcohols, notably (E)-hex-2-en-1-ol, followed by hexanol and (Z)-hex-3-en-1-ol. The aldehydes (E)-hex-2-enal and (Z)-hex-3-enal are present in small amounts (< 10 μg/L). \\ | Main volatile compounds with C6 skeleton of fresh juice of R.rubrum are C6 alcohols, notably (E)-hex-2-en-1-ol, followed by hexanol and (Z)-hex-3-en-1-ol. The aldehydes (E)-hex-2-enal and (Z)-hex-3-enal are present in small amounts (< 10 μg/L). Vanillin, 2-isobutyl-3-methoxypyrazine, sotolon, (Z)-hex-3-enal, acetic acid, pentanoic acid, (Z)-octa-1,5-dien-3-one, and furaneol showed the highest FD factors (≥ 16). Ten substances were odour-active (OAVs ≥ 1): (E)-ß-damascenone (fruity, canned peach), (Z)-hex-3-enal (grassy), 2-isobutyl-3-methoxypyrazine (green pepper), acetic acid (vinegar), oct-1-en-3-one (mushroom, metallic), (E)-hex-2-enal, (apple, marzipan), 2-isopropyl-3-methoxypyrazine (musty), pent-1-en-3-one (solvent), (Z)-hex-3-en-1-ol (fruity, sweet), and vanillin. A reconstitution model with the ten aroma active compounds showed the importance of these compounds, but the reconstructed aroma did not fully reflect the original aroma profile. \\ |
| [Kapillargaschromatographische und sensorische Untersuchungen flüchtiger Verbindungen in Stachelbeeren (Ribes uva crispa L.) und Jostabeeren (Ribes x nidigrolaria Bauer)., Schrade, K.S., Doctoral dissertation, München, Technische Universität München, Diss., 2014] [[http://mediatum.ub.tum.de/doc/1183254/document.pdf]] | [Kapillargaschromatographische und sensorische Untersuchungen flüchtiger Verbindungen in Stachelbeeren (Ribes uva crispa L.) und Jostabeeren (Ribes x nidigrolaria Bauer)., Schrade, K.S., Doctoral dissertation, München, Technische Universität München, Diss., 2014] [[http://mediatum.ub.tum.de/doc/1183254/document.pdf]] |
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| | "The sensory evaluations of the different Ribes species revealed that (Z)-hex-3-enal is an odour-active substance with a high OAV in fruits of each of the Ribes species. (E)-ß-damascenone, the compound with the highest OAV in redcurrant berries, however, was not identified as an odour-active compound in fruits of any of the three other Ribes species and represents a distinguishing feature of the aroma of redcurrant fruits. Further, acetic acid, which was also identified as a compound with a high OAV in redcurrant berries, was only identified as an odour-active compound in gooseberry fruits via GC/O. Vanillin was not identified in the other Ribes species as an odour-active compound. The other odour-active compounds of redcurrant berries, i.e. (E)-hex-2-enal, (Z)-hex-3-en-1-ol, 2-isobutyl-3-methoxypyrazine, 2-isopropyl-3-methoxypyrazine, oct-1-en-3-one, and pent-1-en-3-one, were also identified in berries of blackcurrant, gooseberry, and/or jostaberry as odour-active compounds with an OAV > 1 (Hempfling et al. 2013a; Hempfling et al. 2013b; Schrade 2014)." \\ |
| | [Jung, Kathrin. Analysis and sensory evaluation of volatile constituents of blackcurrant (Ribes nigrum L.) and redcurrant (Ribes rubrum L.) fruits. Diss. Technische Universität München, 2018] [[https://mediatum.ub.tum.de/doc/1427712/file.pdf]] |
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| {{:ribes_rubrum.jpg?600}} \\ | {{:ribes_rubrum.jpg?600}} \\ |
