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Analysis and sensory evaluation of jostaberry (Ribes x nidigrolaria Bauer) volatiles.
J Agric Food Chem. 2013 Sep 25; 61(38):9067-75.JA

Abstract

Volatiles of jostaberries (Ribes x nidigrolaria Bauer)--a hybrid of black currant (Ribes nigrum L.) and gooseberry (Ribes uva-crispa L.)--were isolated via vacuum headspace extraction and analyzed by capillary gas chromatographic methods for the first time. (E)-Hex-2-enal, (E)-hex-2-en-1-ol, (Z)-hex-3-enal, (Z)-hex-3-en-1-ol, methyl butanoate, ethyl butanoate, 2-methylbut-3-en-2-ol, and 1,8-cineol turned out to be the most dominant volatiles. The variability of the volatile profile was shown by the analysis of jostaberries harvested from different locations in Southern Germany and in different years. In addition to ripe jostaberries, underripe berries were also investigated and changes in the volatile profile were followed during the ripening process. By using sensory analysis, key aroma compounds were elucidated. An aroma model prepared by mixing most odor active compounds ((Z)-hex-3-enal, 1,8-cineol, ethyl butanoate, (E)-hex-2-enal, (E)-hex-3-enal, hexanal, pent-1-en-3-one, methyl butanoate, ethyl hexanoate, and oct-1-en-3-one) in their naturally occurring concentrations showed an overall aroma very similar to that of fresh jostaberries.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Hempfling K
Lehrstuhl für Allgemeine Lebensmitteltechnologie, Technische Universität München , Maximus-von-Imhof-Forum 2, D-85350 Freising-Weihenstephan, Germany.
Fastowski O
No affiliation info available
Celik J
No affiliation info available
Engel KH
No affiliation info available

MeSH

FruitHumansHybridization, GeneticOdorantsRibesSmellVolatile Organic Compounds

Pub Type(s)

Journal Article

Language

eng

PubMed ID

23991667

Citation

Hempfling, Katrin, et al. "Analysis and Sensory Evaluation of Jostaberry (Ribes X Nidigrolaria Bauer) Volatiles." Journal of Agricultural and Food Chemistry, vol. 61, no. 38, 2013, pp. 9067-75.
Hempfling K, Fastowski O, Celik J, et al. Analysis and sensory evaluation of jostaberry (Ribes x nidigrolaria Bauer) volatiles. J Agric Food Chem. 2013;61(38):9067-75.
Hempfling, K., Fastowski, O., Celik, J., & Engel, K. H. (2013). Analysis and sensory evaluation of jostaberry (Ribes x nidigrolaria Bauer) volatiles. Journal of Agricultural and Food Chemistry, 61(38), 9067-75. https://doi.org/10.1021/jf403065e
Hempfling K, et al. Analysis and Sensory Evaluation of Jostaberry (Ribes X Nidigrolaria Bauer) Volatiles. J Agric Food Chem. 2013 Sep 25;61(38):9067-75. PubMed PMID: 23991667.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Analysis and sensory evaluation of jostaberry (Ribes x nidigrolaria Bauer) volatiles. AU - Hempfling,Katrin, AU - Fastowski,Oxana, AU - Celik,Johanna, AU - Engel,Karl-Heinz, Y1 - 2013/09/11/ PY - 2013/9/3/entrez PY - 2013/9/3/pubmed PY - 2014/6/24/medline SP - 9067 EP - 75 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 61 IS - 38 N2 - Volatiles of jostaberries (Ribes x nidigrolaria Bauer)--a hybrid of black currant (Ribes nigrum L.) and gooseberry (Ribes uva-crispa L.)--were isolated via vacuum headspace extraction and analyzed by capillary gas chromatographic methods for the first time. (E)-Hex-2-enal, (E)-hex-2-en-1-ol, (Z)-hex-3-enal, (Z)-hex-3-en-1-ol, methyl butanoate, ethyl butanoate, 2-methylbut-3-en-2-ol, and 1,8-cineol turned out to be the most dominant volatiles. The variability of the volatile profile was shown by the analysis of jostaberries harvested from different locations in Southern Germany and in different years. In addition to ripe jostaberries, underripe berries were also investigated and changes in the volatile profile were followed during the ripening process. By using sensory analysis, key aroma compounds were elucidated. An aroma model prepared by mixing most odor active compounds ((Z)-hex-3-enal, 1,8-cineol, ethyl butanoate, (E)-hex-2-enal, (E)-hex-3-enal, hexanal, pent-1-en-3-one, methyl butanoate, ethyl hexanoate, and oct-1-en-3-one) in their naturally occurring concentrations showed an overall aroma very similar to that of fresh jostaberries. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/23991667/Analysis_and_sensory_evaluation_of_jostaberry__Ribes_x_nidigrolaria_Bauer__volatiles_ DB - PRIME DP - Unbound Medicine ER -