TY - JOUR T1 - Characterization of the key aroma compounds in apricots (Prunus armeniaca) by application of the molecular sensory science concept. AU - Greger,Veronika, AU - Schieberle,Peter, Y1 - 2007/05/27/ PY - 2007/5/29/pubmed PY - 2007/8/19/medline PY - 2007/5/29/entrez SP - 5221 EP - 8 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 55 IS - 13 N2 - An aroma extract dilution analysis applied on an aroma distillate prepared from fresh apricots revealed (R)-gamma-decalactone, (E)-beta-damascenone, delta-decalactone, and (R/S)-linalool with the highest flavor dilution (FD) factors among the 26 odor-active compounds identified. On the basis of quantitative measurements performed by application of stable isotope dilution assays, followed by a calculation of odor activity values (OAVs), beta-ionone, (Z)-1,5-octadien-3-one, gamma-decalactone, (E,Z)-2,6-nonadienal, linalool, and acetaldehyde appeared with OAVs >100, whereas in particular certain lactones, often associated with an apricot aroma note, such as gamma-undecalactone, gamma-nonalactone, and delta-decalactone, showed very low OAVs (<5). An aroma recombinate prepared by mixing the 18 most important odorants in concentrations as they occurred in the fresh fruits showed an overall aroma very similar to that of apricots. Omission experiments indicated that previously unknown constituents of apricots, such as (E,Z)-2,6-nonadienal or (Z)-1,5-octadien-3-one, are key contributors to the apricot aroma. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/17530862/Characterization_of_the_key_aroma_compounds_in_apricots__Prunus_armeniaca__by_application_of_the_molecular_sensory_science_concept_ L2 - https://doi.org/10.1021/jf0705015 DB - PRIME DP - Unbound Medicine ER -