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 [The aroma of blueberries., Hirvi, T., Honkanen, E., Journal of the Science of Food and Agriculture, Vol.34(9), 1983, 992-996]  [The aroma of blueberries., Hirvi, T., Honkanen, E., Journal of the Science of Food and Agriculture, Vol.34(9), 1983, 992-996] 
  
-Of the 35 odor-active compounds detected by applying AEDA on the liquid ectract of blueberry, highest FD factors showed ethyl 2-methylbutyrate (green, slightly apple-like), hexanal (fatty green, grassy), octanal (orange fatty), isothiazole (skunk, sulfury), octen-3-one (mushroom), (E,E)-2,4-heptadienal (fatty, green, greasy), and (E,E)-2,4-decadienal (deep fatty, slightly citrus note). The esters (methyl butyrate, ethyl isobutyrate, methyl isovalerate, rthyl 2-methylbutyrate, and ethyl isovalerate) with fruity and floral notes gave FD factor 4. The same FD factor of 4 had alcohols like isoamyl alcohol, octanol, and decanol as well as linalool oxide and isovaleric acid. Sulfur compounds like dimethyl sulfide (FD 7), thiazole, isothiazole, dodecyl mercaptan, ortho-methylthio phenol (FD 4), and 1-p-menthene-8-thiol (FD 1) also seem to contribute  to the aroma of blueberry. Other characteristic floral, tea like, and spicy notes with low FD factor were damascenone, β-damascone, phenylethanol, α-methylionone, and cinnamic aldehyde. \\+Of the 35 odor-active compounds detected by applying AEDA on the liquid ectract of blueberry, highest FD factors showed ethyl 2-methylbutyrate (green, slightly apple-like), hexanal (fatty green, grassy), octanal (orange fatty), isothiazole (skunk, sulfury), octen-3-one (mushroom), (E,E)-2,4-heptadienal (fatty, green, greasy), and (E,E)-2,4-decadienal (deep fatty, slightly citrus note). The esters (methyl butyrate, ethyl isobutyrate, methyl isovalerate, ethyl 2-methylbutyrate, and ethyl isovalerate) with fruity and floral notes gave FD factor 4. The same FD factor of 4 had alcohols like isoamyl alcohol, octanol, and decanol as well as linalool oxide and isovaleric acid. Sulfur compounds like dimethyl sulfide (FD 7), thiazole, isothiazole, dodecyl mercaptan, ortho-methylthio phenol (FD 4), and 1-p-menthene-8-thiol (FD 1) also seem to contribute  to the aroma of blueberry. Other characteristic floral, tea like, and spicy notes with low FD factor were damascenone, β-damascone, phenylethanol, α-methylionone, and cinnamic aldehyde. \\
 [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_myrtillus_l.txt · Zuletzt geändert: 2022/01/22 11:12 von andreas