Analysis and Sensory Evaluation of Jostaberry (Ribes x nidigrolaria Bauer) Volatiles

作者：Hempfling Katrin; Fastowski Oxana; Celik Johanna; Engel Karl Heinz^*

来源：Journal of Agricultural and Food Chemistry, 2013, 61(38): 9067-9075.

DOI：10.1021/jf403065e

• Ribes x nidigrolaria Bauer
• jostaberry
• volatiles
• aroma
• reconstitution

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.

• 出版日期2013-9-25