Olfactory and quantitative analysis of volatiles in elderberry (Sambucus nigra L) juice processed from seven cultivars

Karina Jensen, Lars P. Christensen, Merete Hansen, Ulla Jørgensen, Karl Kaack*

*Kontaktforfatter for dette arbejde

Publikation: Bidrag til tidsskriftTidsskriftartikelForskningpeer review

Resumé

Aroma compounds emitted from elderberry juices processed from seven cultivars were collected by the dynamic headspace technique and analysed by GC-FID and GC-MS. Forty aroma compounds were identified and quantified, including nine compounds which had not previously been detected in elderberry juice. Significant differences were found among cultivars in the concentration levels of 30 compounds. The sensory characteristics of the individual aroma compounds in elderberry juice were determined by a GC-sniffing technique, and the compounds were grouped according to their odour. The characteristic elderberry odour is due to dihydroedulan and β-damascenone, of which the former occurs in relatively high concentrations in the headspace of elderberry juice. The fruity group consisted of aliphatic alcohols and aldehydes and aromatic esters, of which 1-pentanal, 2-methyl-1-propanol, 2-and 3-methyl-1-butanol, 1-octanal, 1-octanol and methyl and ethyl benzoate contributed with fruity notes. In the flowery group, 1-nonanal, nerol oxide and (Z)- and (E)-rose oxide contributed with characteristic elder flower odour, whereas other flowery notes were associated with hotrienol, linalool and α-terpineol. Fresh and grassy odours were correlated with 1-hexanal, (E)-2-hexen-1-al, (Z)-3-hexen-1-ol, (E)-2-hexen-1-ol and (E)-2-octen-1-al of the grassy group, whereas 1-octen-3-ol and 1-octen-3-one of the agrestic group contributed significantly with the characteristic aroma of mushrooms.

OriginalsprogEngelsk
TidsskriftJournal of the Science of Food and Agriculture
Vol/bind81
Udgave nummer2
Sider (fra-til)237-244
Antal sider8
ISSN0022-5142
DOI
StatusUdgivet - 2001
Udgivet eksterntJa

Fingeraftryk

Sambucus
Sambucus nigra
elderberries
quantitative analysis
juices
odors
odor compounds
cultivars
headspace analysis
oxides
terpineol
1-Octanol
nerol
1-propanol
octanol
octenol
benzoates
linalool
butanol
Aldehydes

Citer dette

Jensen, Karina ; Christensen, Lars P. ; Hansen, Merete ; Jørgensen, Ulla ; Kaack, Karl. / Olfactory and quantitative analysis of volatiles in elderberry (Sambucus nigra L) juice processed from seven cultivars. I: Journal of the Science of Food and Agriculture. 2001 ; Bind 81, Nr. 2. s. 237-244.
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abstract = "Aroma compounds emitted from elderberry juices processed from seven cultivars were collected by the dynamic headspace technique and analysed by GC-FID and GC-MS. Forty aroma compounds were identified and quantified, including nine compounds which had not previously been detected in elderberry juice. Significant differences were found among cultivars in the concentration levels of 30 compounds. The sensory characteristics of the individual aroma compounds in elderberry juice were determined by a GC-sniffing technique, and the compounds were grouped according to their odour. The characteristic elderberry odour is due to dihydroedulan and β-damascenone, of which the former occurs in relatively high concentrations in the headspace of elderberry juice. The fruity group consisted of aliphatic alcohols and aldehydes and aromatic esters, of which 1-pentanal, 2-methyl-1-propanol, 2-and 3-methyl-1-butanol, 1-octanal, 1-octanol and methyl and ethyl benzoate contributed with fruity notes. In the flowery group, 1-nonanal, nerol oxide and (Z)- and (E)-rose oxide contributed with characteristic elder flower odour, whereas other flowery notes were associated with hotrienol, linalool and α-terpineol. Fresh and grassy odours were correlated with 1-hexanal, (E)-2-hexen-1-al, (Z)-3-hexen-1-ol, (E)-2-hexen-1-ol and (E)-2-octen-1-al of the grassy group, whereas 1-octen-3-ol and 1-octen-3-one of the agrestic group contributed significantly with the characteristic aroma of mushrooms.",
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Olfactory and quantitative analysis of volatiles in elderberry (Sambucus nigra L) juice processed from seven cultivars. / Jensen, Karina; Christensen, Lars P.; Hansen, Merete; Jørgensen, Ulla; Kaack, Karl.

I: Journal of the Science of Food and Agriculture, Bind 81, Nr. 2, 2001, s. 237-244.

Publikation: Bidrag til tidsskriftTidsskriftartikelForskningpeer review

TY - JOUR

T1 - Olfactory and quantitative analysis of volatiles in elderberry (Sambucus nigra L) juice processed from seven cultivars

AU - Jensen, Karina

AU - Christensen, Lars P.

AU - Hansen, Merete

AU - Jørgensen, Ulla

AU - Kaack, Karl

PY - 2001

Y1 - 2001

N2 - Aroma compounds emitted from elderberry juices processed from seven cultivars were collected by the dynamic headspace technique and analysed by GC-FID and GC-MS. Forty aroma compounds were identified and quantified, including nine compounds which had not previously been detected in elderberry juice. Significant differences were found among cultivars in the concentration levels of 30 compounds. The sensory characteristics of the individual aroma compounds in elderberry juice were determined by a GC-sniffing technique, and the compounds were grouped according to their odour. The characteristic elderberry odour is due to dihydroedulan and β-damascenone, of which the former occurs in relatively high concentrations in the headspace of elderberry juice. The fruity group consisted of aliphatic alcohols and aldehydes and aromatic esters, of which 1-pentanal, 2-methyl-1-propanol, 2-and 3-methyl-1-butanol, 1-octanal, 1-octanol and methyl and ethyl benzoate contributed with fruity notes. In the flowery group, 1-nonanal, nerol oxide and (Z)- and (E)-rose oxide contributed with characteristic elder flower odour, whereas other flowery notes were associated with hotrienol, linalool and α-terpineol. Fresh and grassy odours were correlated with 1-hexanal, (E)-2-hexen-1-al, (Z)-3-hexen-1-ol, (E)-2-hexen-1-ol and (E)-2-octen-1-al of the grassy group, whereas 1-octen-3-ol and 1-octen-3-one of the agrestic group contributed significantly with the characteristic aroma of mushrooms.

AB - Aroma compounds emitted from elderberry juices processed from seven cultivars were collected by the dynamic headspace technique and analysed by GC-FID and GC-MS. Forty aroma compounds were identified and quantified, including nine compounds which had not previously been detected in elderberry juice. Significant differences were found among cultivars in the concentration levels of 30 compounds. The sensory characteristics of the individual aroma compounds in elderberry juice were determined by a GC-sniffing technique, and the compounds were grouped according to their odour. The characteristic elderberry odour is due to dihydroedulan and β-damascenone, of which the former occurs in relatively high concentrations in the headspace of elderberry juice. The fruity group consisted of aliphatic alcohols and aldehydes and aromatic esters, of which 1-pentanal, 2-methyl-1-propanol, 2-and 3-methyl-1-butanol, 1-octanal, 1-octanol and methyl and ethyl benzoate contributed with fruity notes. In the flowery group, 1-nonanal, nerol oxide and (Z)- and (E)-rose oxide contributed with characteristic elder flower odour, whereas other flowery notes were associated with hotrienol, linalool and α-terpineol. Fresh and grassy odours were correlated with 1-hexanal, (E)-2-hexen-1-al, (Z)-3-hexen-1-ol, (E)-2-hexen-1-ol and (E)-2-octen-1-al of the grassy group, whereas 1-octen-3-ol and 1-octen-3-one of the agrestic group contributed significantly with the characteristic aroma of mushrooms.

KW - Dynamic headspace

KW - Flavour

KW - Gas chromatography

KW - Mass spectrometry

KW - Odour classification

KW - Sambucus nigra

KW - Volatiles

UR - http://www.scopus.com/inward/record.url?scp=0035140779&partnerID=8YFLogxK

U2 - 10.1002/1097-0010(20010115)81:2<237::AID-JSFA809>3.0.CO;2-H

DO - 10.1002/1097-0010(20010115)81:2<237::AID-JSFA809>3.0.CO;2-H

M3 - Journal article

AN - SCOPUS:0035140779

VL - 81

SP - 237

EP - 244

JO - Journal of the Science of Food and Agriculture

JF - Journal of the Science of Food and Agriculture

SN - 0022-5142

IS - 2

ER -