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Analysis and Sensory Evaluation of Volatile Constituents of Fresh Blackcurrant (Ribes nigrum L.) Fruits.
J Agric Food Chem. 2017 Nov 01; 65(43):9475-9487.JA

Abstract

Volatile constituents of fresh blackcurrant (Ribes nigrum L.) berries were isolated via vacuum-headspace extraction and analyzed by capillary gas chromatography-mass spectrometry. In agreement with previous studies with frozen fruits, short-chain esters and terpenes were major compound classes. However, rather high concentrations of C6-compounds (e.g., (E)-hex-2-enal, (Z)-hex-3-enal) constituted a striking difference to data reported for frozen fruits. Frozen storage of blackcurrant berries was shown to result in drastically reduced concentrations of C6-compounds and a shift of the volatile profile in favor of terpenes. The time-dependent enzymatic formation and isomerization of C6-compounds adds an additional element of variability to the spectrum of fresh blackcurrant volatiles. Nevertheless, blackcurrant cultivars can be classified according to the major classes of the volatiles of the fresh fruits, if prerequisites, such as the same growing location and the same state of ripeness, are met. The sensory contributions of volatiles of blackcurrant berries were assessed by gas chromatography-olfactometry in combination with aroma extract dilution analysis. 4-Methoxy-2-methyl-2-butanethiol, (Z)-3-hexenal, ethyl butanoate, 1,8-cineole, oct-1-en-3-one, and alkyl-substituted 3-methoxypyrazines were among the volatiles showing the highest aroma activity values.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Jung K
Lehrstuhl für Allgemeine Lebensmitteltechnologie, Technische Universität München , Maximus-von-Imhof-Forum 2, D-85354 Freising-Weihenstephan, Germany.
Fastowski O
Lehrstuhl für Allgemeine Lebensmitteltechnologie, Technische Universität München , Maximus-von-Imhof-Forum 2, D-85354 Freising-Weihenstephan, Germany.
Poplacean I
Lehrstuhl für Allgemeine Lebensmitteltechnologie, Technische Universität München , Maximus-von-Imhof-Forum 2, D-85354 Freising-Weihenstephan, Germany.
Engel KH
Lehrstuhl für Allgemeine Lebensmitteltechnologie, Technische Universität München , Maximus-von-Imhof-Forum 2, D-85354 Freising-Weihenstephan, Germany.

MeSH

AdultAgedFemaleFruitGas Chromatography-Mass SpectrometryHumansMaleMiddle AgedOdorantsOlfactometryRibesSmellVolatile Organic CompoundsYoung Adult

Pub Type(s)

Journal Article

Language

eng

PubMed ID

28992408

Citation

Jung, Kathrin, et al. "Analysis and Sensory Evaluation of Volatile Constituents of Fresh Blackcurrant (Ribes Nigrum L.) Fruits." Journal of Agricultural and Food Chemistry, vol. 65, no. 43, 2017, pp. 9475-9487.
Jung K, Fastowski O, Poplacean I, et al. Analysis and Sensory Evaluation of Volatile Constituents of Fresh Blackcurrant (Ribes nigrum L.) Fruits. J Agric Food Chem. 2017;65(43):9475-9487.
Jung, K., Fastowski, O., Poplacean, I., & Engel, K. H. (2017). Analysis and Sensory Evaluation of Volatile Constituents of Fresh Blackcurrant (Ribes nigrum L.) Fruits. Journal of Agricultural and Food Chemistry, 65(43), 9475-9487. https://doi.org/10.1021/acs.jafc.7b03778
Jung K, et al. Analysis and Sensory Evaluation of Volatile Constituents of Fresh Blackcurrant (Ribes Nigrum L.) Fruits. J Agric Food Chem. 2017 Nov 1;65(43):9475-9487. PubMed PMID: 28992408.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Analysis and Sensory Evaluation of Volatile Constituents of Fresh Blackcurrant (Ribes nigrum L.) Fruits. AU - Jung,Kathrin, AU - Fastowski,Oxana, AU - Poplacean,Iulia, AU - Engel,Karl-Heinz, Y1 - 2017/10/20/ PY - 2017/10/11/pubmed PY - 2017/12/21/medline PY - 2017/10/10/entrez KW - C6-compounds KW - GC/O KW - Ribes nigrum L. KW - aroma KW - blackcurrant KW - volatiles SP - 9475 EP - 9487 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 65 IS - 43 N2 - Volatile constituents of fresh blackcurrant (Ribes nigrum L.) berries were isolated via vacuum-headspace extraction and analyzed by capillary gas chromatography-mass spectrometry. In agreement with previous studies with frozen fruits, short-chain esters and terpenes were major compound classes. However, rather high concentrations of C6-compounds (e.g., (E)-hex-2-enal, (Z)-hex-3-enal) constituted a striking difference to data reported for frozen fruits. Frozen storage of blackcurrant berries was shown to result in drastically reduced concentrations of C6-compounds and a shift of the volatile profile in favor of terpenes. The time-dependent enzymatic formation and isomerization of C6-compounds adds an additional element of variability to the spectrum of fresh blackcurrant volatiles. Nevertheless, blackcurrant cultivars can be classified according to the major classes of the volatiles of the fresh fruits, if prerequisites, such as the same growing location and the same state of ripeness, are met. The sensory contributions of volatiles of blackcurrant berries were assessed by gas chromatography-olfactometry in combination with aroma extract dilution analysis. 4-Methoxy-2-methyl-2-butanethiol, (Z)-3-hexenal, ethyl butanoate, 1,8-cineole, oct-1-en-3-one, and alkyl-substituted 3-methoxypyrazines were among the volatiles showing the highest aroma activity values. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/28992408/Analysis_and_Sensory_Evaluation_of_Volatile_Constituents_of_Fresh_Blackcurrant__Ribes_nigrum_L___Fruits_ DB - PRIME DP - Unbound Medicine ER -