Search engine for discovering works of Art, research articles, and books related to Art and Culture
Javascript must be enabled to continue!
Characterization of aroma-active compounds in delicious apples juices by gas chromatography-mass spectrometry (GC-MS), gas chromatography–olfactometry (GC-O) and odor activity value (OAV)
View through CrossRef
AbstractVolatile aroma compounds of delicious apple juice in three cultivars were obtained by gas chromatography-mass spectrometry (GC-MS), gas chromatography-olfactometry (GC-O), and GC-flame photometric detection (FPD). Quantitatively, the major volatiles of the delicious apple juice were detected by GC-MS, such as esters, alcohols, aldehydes. In addition, GC-O and OAV were used to determine the aroma-active compounds in fruit. Amongst these compounds, ethyl 2-methylbutanoate (47-229), butyl 2-methylbutanoate (8-208), (E)-2-hexenal (25-120), butyl propanoate (14-54), methyl 2-methylbutanoate (28-41), ethyl hexanoate (4-32), ethyl butanoate (5-17) showed high OAVs in three delicious apple juices, which contributed greatly to the aroma of delicious apple juice. Beside those compounds, methanethiol (OAV: 1.1-1.6), dimethyl sulfide (OAV: 2.5-3.6), methional (OAV: 4.2-11.7) and 2-(methylthio)ethanol (OAV: 1.2-1.9) also presented relatively high OAVs. Finally, four compounds (ethyl 2-methylbutanoate, ethyl octanoate, ethyl butanoate and ethyl hexanoate) were selected to investigate the possible interactions occurring in the delicious apple juice. The resultants demonstrated that those aroma volatile compounds can decrease threshold of the solution to dissimilar degrees before and after their addition.
Cold Spring Harbor Laboratory
Title: Characterization of aroma-active compounds in delicious apples juices by gas chromatography-mass spectrometry (GC-MS), gas chromatography–olfactometry (GC-O) and odor activity value (OAV)
Description:
AbstractVolatile aroma compounds of delicious apple juice in three cultivars were obtained by gas chromatography-mass spectrometry (GC-MS), gas chromatography-olfactometry (GC-O), and GC-flame photometric detection (FPD).
Quantitatively, the major volatiles of the delicious apple juice were detected by GC-MS, such as esters, alcohols, aldehydes.
In addition, GC-O and OAV were used to determine the aroma-active compounds in fruit.
Amongst these compounds, ethyl 2-methylbutanoate (47-229), butyl 2-methylbutanoate (8-208), (E)-2-hexenal (25-120), butyl propanoate (14-54), methyl 2-methylbutanoate (28-41), ethyl hexanoate (4-32), ethyl butanoate (5-17) showed high OAVs in three delicious apple juices, which contributed greatly to the aroma of delicious apple juice.
Beside those compounds, methanethiol (OAV: 1.
1-1.
6), dimethyl sulfide (OAV: 2.
5-3.
6), methional (OAV: 4.
2-11.
7) and 2-(methylthio)ethanol (OAV: 1.
2-1.
9) also presented relatively high OAVs.
Finally, four compounds (ethyl 2-methylbutanoate, ethyl octanoate, ethyl butanoate and ethyl hexanoate) were selected to investigate the possible interactions occurring in the delicious apple juice.
The resultants demonstrated that those aroma volatile compounds can decrease threshold of the solution to dissimilar degrees before and after their addition.
Related Results
Identification and Quantitation of the Volatile Compounds Responsible for the Aroma of Pawpaw (Asimina triloba)
Identification and Quantitation of the Volatile Compounds Responsible for the Aroma of Pawpaw (Asimina triloba)
The aim of this study was to perform an exhaustive analysis of the aroma active compounds in pawpaw fruit using gas chromatography-olfactometry (GC-O) on capillary GC columns with ...
Evaluating the Science to Inform the Physical Activity Guidelines for Americans Midcourse Report
Evaluating the Science to Inform the Physical Activity Guidelines for Americans Midcourse Report
Abstract
The Physical Activity Guidelines for Americans (Guidelines) advises older adults to be as active as possible. Yet, despite the well documented benefits of physical a...
Enriching the Bioactive Components and Antioxidant Capacity of Concentrated Lime Juices Prepared by Cryogenic and Vacuum Processes
Enriching the Bioactive Components and Antioxidant Capacity of Concentrated Lime Juices Prepared by Cryogenic and Vacuum Processes
Lime juice is rich in bioactive components and exerts a wide range of therapeutic effects, especially antioxidant activity. Freeze concentration is considered an essential method t...
Sniffer beetles: Odor imaging reveals congeneric herbivores identify their congeneric hostplants based on differential olfactory perceptions
Sniffer beetles: Odor imaging reveals congeneric herbivores identify their congeneric hostplants based on differential olfactory perceptions
AbstractHostplant’ location and conspecific aggregation on the hostplant are the key behaviors of several herbivore insect species. The cues used by insects for host identification...
Characterization of berry and wine aroma development in interspecific hybrids important to Missouri using a metabolomics based approach
Characterization of berry and wine aroma development in interspecific hybrids important to Missouri using a metabolomics based approach
With increases in climate extremes resulting in more abiotic and biotic stress on crops such as grapes, it is essential to develop new cultivars that are more robust than the tradi...
Sensory Evaluation of Odor Approximation Using NMF with Kullback-Leibler Divergence and Itakura-Saito Divergence in Mass Spectrum Space
Sensory Evaluation of Odor Approximation Using NMF with Kullback-Leibler Divergence and Itakura-Saito Divergence in Mass Spectrum Space
The odor reproduction can be achieved by approximating mass spectra of different odors by blending a set of odor components. The method enables us to create various odors by adjust...
First Approach to the Aroma Characterization of Monovarietal Red Wines Produced from Varieties Better Adapted to Abiotic Stresses
First Approach to the Aroma Characterization of Monovarietal Red Wines Produced from Varieties Better Adapted to Abiotic Stresses
Adaptation strategies in the wine sector consist of the use of cultural techniques to limit damages caused by climate change, using, among other resources, varieties better adapted...
Analysis of key flavor compounds in commercial cherry wines by HS-SPME-GC-MS, HS-GC-IMS, and sensory evaluation
Analysis of key flavor compounds in commercial cherry wines by HS-SPME-GC-MS, HS-GC-IMS, and sensory evaluation
To investigate the characteristic flavor compounds and their differences in commercially available cherry wines, this study employed headspace solid-phase microextraction combined ...