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Characterization of Aronia melanocarpa volatiles by headspace-solid-phase microextraction (HS-SPME), simultaneous distillation/extraction (SDE), and gas chromatography-olfactometry (GC-O) methods.
J Agric Food Chem. 2013 May 22; 61(20):4728-36.JA

Abstract

The profiles of volatile constituents of berry fruit of two Aronia melanocarpa genotypes were evaluated by headspace-solid-phase microextraction (HS-SPME), simultaneous distillation and extraction (SDE), and gas chromatography-olfactometry (GC-O). In total, 74 volatile compounds were identified in chokeberry juice, 3-penten-2-one, 3,9-epoxy-p-menth-1-ene, and benzaldehyde being the most abundant constituents; however, their percentage concentrations were remarkably different in the HS-SPME and SDE profiles. Twenty two aroma-active compounds were detected and characterized by the trained panelists in HS-SPME using GC-O detection frequency analysis. Olfactometry revealed that ethyl-2-methyl butanoate, ethyl-3-methyl butanoate, ethyl decanoate ("fruity" aroma notes), nonanal ("green" notes), unidentified compound possessing "moldy" odor, and some other volatiles may be very important constituents in formation of chokeberry aroma of both analyzed plant cultivars.

Authors+Show Affiliations

Department of Food Technology, Kaunas University of Technology, Radvilėnų pl. 19, Kaunas LT-50254, Lithuania.No affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

23662795

Citation

Kraujalytė, Vilma, et al. "Characterization of Aronia Melanocarpa Volatiles By Headspace-solid-phase Microextraction (HS-SPME), Simultaneous Distillation/extraction (SDE), and Gas Chromatography-olfactometry (GC-O) Methods." Journal of Agricultural and Food Chemistry, vol. 61, no. 20, 2013, pp. 4728-36.
Kraujalytė V, Leitner E, Venskutonis PR. Characterization of Aronia melanocarpa volatiles by headspace-solid-phase microextraction (HS-SPME), simultaneous distillation/extraction (SDE), and gas chromatography-olfactometry (GC-O) methods. J Agric Food Chem. 2013;61(20):4728-36.
Kraujalytė, V., Leitner, E., & Venskutonis, P. R. (2013). Characterization of Aronia melanocarpa volatiles by headspace-solid-phase microextraction (HS-SPME), simultaneous distillation/extraction (SDE), and gas chromatography-olfactometry (GC-O) methods. Journal of Agricultural and Food Chemistry, 61(20), 4728-36. https://doi.org/10.1021/jf400152x
Kraujalytė V, Leitner E, Venskutonis PR. Characterization of Aronia Melanocarpa Volatiles By Headspace-solid-phase Microextraction (HS-SPME), Simultaneous Distillation/extraction (SDE), and Gas Chromatography-olfactometry (GC-O) Methods. J Agric Food Chem. 2013 May 22;61(20):4728-36. PubMed PMID: 23662795.
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TY - JOUR T1 - Characterization of Aronia melanocarpa volatiles by headspace-solid-phase microextraction (HS-SPME), simultaneous distillation/extraction (SDE), and gas chromatography-olfactometry (GC-O) methods. AU - Kraujalytė,Vilma, AU - Leitner,Erich, AU - Venskutonis,Petras Rimantas, Y1 - 2013/05/10/ PY - 2013/5/14/entrez PY - 2013/5/15/pubmed PY - 2013/12/19/medline SP - 4728 EP - 36 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 61 IS - 20 N2 - The profiles of volatile constituents of berry fruit of two Aronia melanocarpa genotypes were evaluated by headspace-solid-phase microextraction (HS-SPME), simultaneous distillation and extraction (SDE), and gas chromatography-olfactometry (GC-O). In total, 74 volatile compounds were identified in chokeberry juice, 3-penten-2-one, 3,9-epoxy-p-menth-1-ene, and benzaldehyde being the most abundant constituents; however, their percentage concentrations were remarkably different in the HS-SPME and SDE profiles. Twenty two aroma-active compounds were detected and characterized by the trained panelists in HS-SPME using GC-O detection frequency analysis. Olfactometry revealed that ethyl-2-methyl butanoate, ethyl-3-methyl butanoate, ethyl decanoate ("fruity" aroma notes), nonanal ("green" notes), unidentified compound possessing "moldy" odor, and some other volatiles may be very important constituents in formation of chokeberry aroma of both analyzed plant cultivars. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/23662795/Characterization_of_Aronia_melanocarpa_volatiles_by_headspace_solid_phase_microextraction__HS_SPME__simultaneous_distillation/extraction__SDE__and_gas_chromatography_olfactometry__GC_O__methods_ L2 - https://doi.org/10.1021/jf400152x DB - PRIME DP - Unbound Medicine ER -