Preliminary aroma comparison of Marion (Rubus spp. hyb) and Evergreen (R-laciniatus L) blackberries by dynamic headspace/OSME technique

被引：31

作者：

Klesk, K ^{[1
]}

Qian, M ^{[1
]}

机构：

[1] Oregon State Univ, Dept Food Sci & Technol, Corvallis, OR 97331 USA

来源：

JOURNAL OF FOOD SCIENCE | 2003年 / 68卷 / 02期

关键词：

Marion; Evergreen; blackberry; volatiles; GC-O/MS;

D O I：

10.1111/j.1365-2621.2003.tb05734.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Marion and Evergreen blackberry aromas were analyzed with a purge-and-trap gas chromatography-olfactometry/mass- spectrometry (GC-O/MS) technique. Fifty-eight aromas were identified. Thirty were common to both cultivars, and 22 have not been previously reported in blackberry fruit. Comparison of cultivars shows the Marion blackberry contains more esters' while the Evergreen contains more alcohols. The aroma profile of blackberry is complex, as no single volatile was unanimously described as characteristically blackberry.

引用

页码：697 / 700

页数：4

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