Idioma:

Evaluation of the Character Impact Odorants in Fresh Strawberry Juice by Quantitative Measurements and Sensory Studies on Model Mixtures

Schieberle, P ; Hofmann, T

Journal of agricultural and food chemistry, 1997-01, Vol.45 (1), p.227-232 [Periódico revisado por pares]

Washington, DC: American Chemical Society

Texto completo disponível

Citações Citado por

Enviar para

Título:
Evaluation of the Character Impact Odorants in Fresh Strawberry Juice by Quantitative Measurements and Sensory Studies on Model Mixtures
Autor: Schieberle, P ; Hofmann, T
Assuntos: ANALISIS CUANTITATIVO ; ANALISIS ORGANOLEPTICO ; ANALYSE ORGANOLEPTIQUE ; ANALYSE QUANTITATIVE ; Biological and medical sciences ; CHEMICAL COMPOSITION ; COMPOSE DE LA FLAVEUR ; COMPOSE VOLATIL ; COMPOSICION QUIMICA ; COMPOSITION CHIMIQUE ; COMPUESTO VOLATIL ; COMPUESTOS DEL SABOR ; ESPECTROMETRIA ; FLAVOUR COMPOUNDS ; Food industries ; FRAISE ; FRESA ; Fruit and vegetable industries ; FRUIT JUICES ; Fundamental and applied biological sciences. Psychology ; ISOTOPE ; ISOTOPE DILUTION ; ISOTOPE RADIOACTIF ; ISOTOPES ; ISOTOPOS ; JUGO DE FRUTAS ; JUS DE FRUITS ; ODEUR ; OLOR ; ORGANOLEPTIC ANALYSIS ; QUANTITATIVE ANALYSIS ; RADIOISOTOPES ; RADIOISOTOPOS ; SMELL ; SPECTRAL DATA ; SPECTROMETRIE ; SPECTROMETRY ; STABLE ISOTOPES ; STRAWBERRIES ; VOLATILE COMPOUNDS
É parte de: Journal of agricultural and food chemistry, 1997-01, Vol.45 (1), p.227-232
Notas: Q04
1997062843
istex:364F922842AD77089F5957E04D779FD430AF3F57
ark:/67375/TPS-7DH2T049-2
Abstract published in Advance ACS Abstracts, December 1, 1996.
ObjectType-Article-2
SourceType-Scholarly Journals-1
ObjectType-Feature-1
content type line 23
Descrição: Twelve odorants, previously identified with high flavor dilution (FD) factors, were quantified in a fresh strawberry juice by using stable isotope dilution assays. Calculation of odor activity values (ratio of concentration to odor threshold), on the basis of odor thresholds in water, revealed especially the six compounds (Z)-3-hexenal (green), 4-hydroxy-2,5-dimethyl-3(2H)-furanone (caramel-like, sweet), methyl butanoate (fruity), ethyl butanoate (fruity), methyl 2-methylpropanoate (fruity), and 2,3-butanedione (buttery) as the key flavor compounds in the typical strawberry-like odor of the juice. These results were corroborated by the following sensory experiments: A mixture of the 12 most potent odorants added to a model juice matrix, consisting of pectin, sugars, and nonvolatile acids, in concentrations equal to those in the fresh juice, resulted in an overall odor profile very similar to that of the fresh juice. Furthermore, comparison of the overall odors of 11 model mixtures lacking in 1 of the 12 odorants under investigation, with the odor evoked by the complete set of odorants, showed a clear flavor difference, especially when 4-hydroxy-2,5-dimethyl-3(2H)-furanone, (Z)-3-hexenal, or methyl butanoate was lacking in the mixture. Keywords: Strawberry odor; stable isotope dilution assay; odor activity value; sensory study; [13C]2-2,3-butanedione; [2H3]methyl butanoate; [2H3]methyl 2-methylbutanoate; [2H3]ethyl butanoate; [2H3]-4-methoxy-2,5-dimethyl-3(2H)-furanone
Editor: Washington, DC: American Chemical Society
Idioma: Inglês

Links

View record in Pascal Francis

Voltar para lista de resultados

Realização: Logos de Redes Sociais:

Evaluation of the Character Impact Odorants in Fresh Strawberry Juice by Quantitative Measurements and Sensory Studies on Model Mixtures

Schieberle, P ; Hofmann, T

Washington, DC: American Chemical Society

Buscando em bases de dados remotas. Favor aguardar.