Effects of heating and cream addition on fresh raspberry aroma using a retronasal aroma simulator and gas chromatography olfactometry

被引:62
作者
Roberts, DD [1 ]
Acree, TE [1 ]
机构
[1] CORNELL UNIV, NEW YORK STATE AGR EXPT STN, DEPT FOOD SCI & TECHNOL, GENEVA, NY 14456 USA
关键词
aroma; GC; retronasal; raspberries;
D O I
10.1021/jf950701t
中图分类号
S [农业科学];
学科分类号
09 ;
摘要
A flavor release method using a ''retronasal aroma simulator'' (RAS) combined with gas chromatography olfactometry (GCO) was used to study the aroma of raspberries, Rubus idaeus cv. Heritage. Dynamic headspace samples were generated with the RAS including synthetic saliva addition and shearing at 37 degrees C. A headspace dilution series was sampled from the RAS and analyzed by CharmAnalysis GCO to produce measures of odor potency called charm. The most potent flavor compounds in fresh raspberries were beta-damascenone, diacetyl, sotolon, 1-hexen-3-one, 1-nonen-3-one, 1-octen-3-one, and (Z)-3-hexenal. Heating raspberries caused an increase in raspberry ketone and rated raspberry aroma. Likewise, beta-damascenone, sotolon, vanillin, 1-nonen-3-one, and 1-octen-3-one showed at least 5-fold increases in charm upon heating. Cream addition markedly decreased aroma (GCO and sensory). Comparison of the fresh raspberries odor spectra between RAS-GCO and solvent extraction-GCO showed different profiles, with the former having greater odor potency values for diacetyl, 1-hexen-3-one, 1-octen-3-one, 1-nonen-3-one, and sotolon and the latter with a greater value for ethyl 2-methylbutyrate.
引用
收藏
页码:3919 / 3925
页数:7
相关论文
共 53 条
[1]   A PROCEDURE FOR THE SENSORY ANALYSIS OF GAS-CHROMATOGRAPHIC EFFLUENTS [J].
ACREE, TE ;
BARNARD, J ;
CUNNINGHAM, DG .
FOOD CHEMISTRY, 1984, 14 (04) :273-286
[2]  
ACREE TE, 1994, DEV FOOD SCI, V35, P211
[3]  
Badings H. T., 1991, Food Science and Technology Series., P91
[4]  
BLANK I, 1994, DEV FOOD SCI, V35, P271
[5]  
BLANK I, 1993, PROGRESS IN FLAVOUR PRECURSOR STUDIES, P103
[6]   POTENT ODORANTS OF THE ROASTED POWDER AND BREW OF ARABICA COFFEE [J].
BLANK, I ;
SEN, A ;
GROSCH, W .
ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG, 1992, 195 (03) :239-245
[7]  
Blank Imre, 1993, Flavour and Fragrance Journal, V8, P191, DOI 10.1002/ffj.2730080405
[8]  
BLEKAS G, 1994, DEV FOOD SCI, V35, P499
[9]   (P-HYDROXYPHENYL)BUTAN-2-ONE LEVELS IN RASPBERRIES DETERMINED BY CHROMATOGRAPHIC AND ORGANOLEPTIC METHODS [J].
BOREJSZAWYSOCKI, W ;
GOERS, SK ;
MCARDLE, RN ;
HRAZDINA, G .
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1992, 40 (07) :1176-1177
[10]  
BRAELL PA, 1986, THESIS CORNELL U