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*

*Corresponding author for this work

Research output: Contribution to journalJournal articleResearchpeer-review

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.

Original languageEnglish
JournalJournal of the Science of Food and Agriculture
Volume81
Issue number2
Pages (from-to)237-244
Number of pages8
ISSN0022-5142
DOIs
Publication statusPublished - 2001
Externally publishedYes

Fingerprint

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

Keywords

  • Dynamic headspace
  • Flavour
  • Gas chromatography
  • Mass spectrometry
  • Odour classification
  • Sambucus nigra
  • Volatiles

Cite this

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. In: Journal of the Science of Food and Agriculture. 2001 ; Vol. 81, No. 2. pp. 237-244.
@article{f2b2647855a541e0bd9775c609403bd6,
title = "Olfactory and quantitative analysis of volatiles in elderberry (Sambucus nigra L) juice processed from seven cultivars",
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.",
keywords = "Dynamic headspace, Flavour, Gas chromatography, Mass spectrometry, Odour classification, Sambucus nigra, Volatiles",
author = "Karina Jensen and Christensen, {Lars P.} and Merete Hansen and Ulla J{\o}rgensen and Karl Kaack",
year = "2001",
doi = "10.1002/1097-0010(20010115)81:2<237::AID-JSFA809>3.0.CO;2-H",
language = "English",
volume = "81",
pages = "237--244",
journal = "Journal of the Science of Food and Agriculture",
issn = "0022-5142",
publisher = "JohnWiley & Sons Ltd.",
number = "2",

}

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.

In: Journal of the Science of Food and Agriculture, Vol. 81, No. 2, 2001, p. 237-244.

Research output: Contribution to journalJournal articleResearchpeer-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 -