(P-HYDROXYPHENYL)BUTAN-2-ONE LEVELS IN RASPBERRIES DETERMINED BY CHROMATOGRAPHIC AND ORGANOLEPTIC METHODS

被引：29

作者：

BOREJSZAWYSOCKI, W

GOERS, SK

MCARDLE, RN

HRAZDINA, G

机构：

[1] CORNELL UNIV,INST FOOD SCI,GENEVA,NY 14456

[2] KRAFT GEN FOODS CO,TARRYTOWN,NY 10591

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1992年 / 40卷 / 07期

关键词：

D O I：

10.1021/jf00019a018

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

Different raspberry cultivars were analyzed by HPLC for (p-hydroxyphenyl)butan-2-one, the characteristic raspberry aroma component. Anthocyanin concentration, although 3 orders of magnitude higher, paralleled the (p-hydroxyphenyl)butan-2-one content of raspberry fruits of the same developmental stage with one exception. Organoleptic evaluation of the raspberry fruit was in agreement with increasing raspberry flavor and increasing (p-hydroxyphenyl)butan-2-one content of the fruits.

引用

页码：1176 / 1177

页数：2

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