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vaccinium_corymbosum_l [2021/01/26 14:47]
andreas 		vaccinium_corymbosum_l [2021/06/20 16:35] (aktuell)
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 Of the 42 odor-active compounds detected by applying AEDA on the liquid ectract of highbush blueberry, highest FD (range 2-512) factors showed ethyl 2-methyl butyrate (green, slightly apple-like), hexanal (fatty green, grassy), isothiazole (skunk, sulfury), octanal (orange, fatty), octen-3-one (mushroom), (E,E)-2,4-heptadienal (fatty, green, greasy), and (E,E)-2,4-decadienal (deep fatty, slightly citrus-note). Of the 42 odor-active compounds detected by applying AEDA on the liquid ectract of highbush blueberry, highest FD (range 2-512) factors showed ethyl 2-methyl butyrate (green, slightly apple-like), hexanal (fatty green, grassy), isothiazole (skunk, sulfury), octanal (orange, fatty), octen-3-one (mushroom), (E,E)-2,4-heptadienal (fatty, green, greasy), and (E,E)-2,4-decadienal (deep fatty, slightly citrus-note).
-Other contributors to the aroma of highbush blueberry fruit were esters (ethyl acetate, methyl butyrate, ethyl isobutyrate, ethyl isobutyrate, methyl isovalerate, allyl butyrate, ethyl isovalerate), alcohols (isoamyl alcohol, octanol, decanol), linalool oxide, sulfur compounds like dimethyl sulfide, thiazole, isothiazole, dodecyl mercaptan, o-methylthiophenol, 1-p-menthene-8-thiol (fresh, juicy tripical). Odor active compounds with characteristic floral or tea-like notes were damascenone, β-damascone and phenylethanol. \\+Other contributors to the aroma of highbush blueberry fruit were esters (ethyl acetate, methyl butyrate, ethyl isobutyrate, ethyl isobutyrate, methyl isovalerate, allyl butyrate, ethyl isovalerate), alcohols (isoamyl alcohol, octanol, decanol), linalool oxide, sulfur compounds like dimethyl sulfide, thiazole, isothiazole, dodecyl mercaptan, o-methylthiophenol, 1-p-menthene-8-thiol (fresh, juicy tropical). Odor active compounds with characteristic floral or tea-like notes were damascenone, β-damascone and phenylethanol. \\
 [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]  [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] 
  
vaccinium_corymbosum_l.txt · Zuletzt geändert: 2021/06/20 16:35 von andreas

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