TY - JOUR
T1 - Quantitation of the odour-active compounds in Andes berry (Rubus glaucus Benth) fruit using the molecular sensory approach
AU - Sinuco, Diana Cristina
AU - Steinhaus, Martin
AU - Osorio, Coralia
AU - Schieberle, Peter
PY - 2013/2
Y1 - 2013/2
N2 - The odour-active volatiles of Andes berry fruit (Rubus glacus Benth) were isolated by solvent-assisted flavour evaporation. Subsequent gas chromatography-olfactometry and gas chromatography coupled to mass spectrometry analyses and application of stable isotopic dilution analyses allow identifying 2-heptanol and ethyl butanoate as key aroma compounds in this fruit. Other relevant odorants were 4-hydroxy-2,5-dimethyl-3(2H)-furanone and ethyl benzoate, because of their contribution to the overall Andes berry aroma (high OAVs).
AB - The odour-active volatiles of Andes berry fruit (Rubus glacus Benth) were isolated by solvent-assisted flavour evaporation. Subsequent gas chromatography-olfactometry and gas chromatography coupled to mass spectrometry analyses and application of stable isotopic dilution analyses allow identifying 2-heptanol and ethyl butanoate as key aroma compounds in this fruit. Other relevant odorants were 4-hydroxy-2,5-dimethyl-3(2H)-furanone and ethyl benzoate, because of their contribution to the overall Andes berry aroma (high OAVs).
KW - Andes berry
KW - Rubus glaucus Benth
KW - Solvent-assisted flavour evaporation
KW - Stable isotope dilution assay
UR - https://www.scopus.com/pages/publications/84872765197
U2 - 10.1007/s00217-012-1883-8
DO - 10.1007/s00217-012-1883-8
M3 - Article
AN - SCOPUS:84872765197
SN - 1438-2377
VL - 236
SP - 373
EP - 378
JO - European Food Research and Technology
JF - European Food Research and Technology
IS - 2
ER -