메뉴 건너뛰기




Volumn 70, Issue 1, 2005, Pages

Seasonal variation of volatile composition and odor activity value of 'Marion' (Rubus spp. hyb) and 'Thornless Evergreen' (R. laciniatus L.) blackberries

Author keywords

'Marion'; 'Thornless Evergreen'; Aroma; Blackberry; OAV; Seasonal variation

Indexed keywords

RUBUS; RUBUS LACINIATUS;

EID: 13844298293     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2005.tb09013.x     Document Type: Article
Times cited : (110)

References (50)
  • 4
    • 0033782285 scopus 로고    scopus 로고
    • Composition of the essential oil of Citrus tamurana Hort. ex Tanaka (Hyuganatsu)
    • Choi HS, Sawamura M. 2000. Composition of the essential oil of Citrus tamurana Hort. ex Tanaka (Hyuganatsu). J Agric Food Chem 48(10):4868-73.
    • (2000) J Agric Food Chem , vol.48 , Issue.10 , pp. 4868-4873
    • Choi, H.S.1    Sawamura, M.2
  • 5
    • 1642321912 scopus 로고    scopus 로고
    • Gas chromatography-olfactometry and chemical quantitative study of the aroma of six premium quality Spanish aged red wines
    • Cullere L, Escudero A, Cacho J, Ferreira V. 2004. Gas chromatography-olfactometry and chemical quantitative study of the aroma of six premium quality Spanish aged red wines. J Agric Food Chem 52(6):1653-60.
    • (2004) J Agric Food Chem , vol.52 , Issue.6 , pp. 1653-1660
    • Cullere, L.1    Escudero, A.2    Cacho, J.3    Ferreira, V.4
  • 6
    • 0242486013 scopus 로고    scopus 로고
    • Volatile constituents of uncooked rhubarb (Rheum rhabarbarum L.) stalks
    • Dregus M, Engel KH. 2003. Volatile constituents of uncooked rhubarb (Rheum rhabarbarum L.) stalks. J Agric Food Chem 51(22):6530-6.
    • (2003) J Agric Food Chem , vol.51 , Issue.22 , pp. 6530-6536
    • Dregus, M.1    Engel, K.H.2
  • 7
    • 2142814460 scopus 로고    scopus 로고
    • Solvent-assisted flavor evaporation - A new and versatile technique for the careful and direct isolation of aroma compounds from complex food matrices
    • Engel W, Bahr W, Schieberle P. 1999. Solvent-assisted flavor evaporation - a new and versatile technique for the careful and direct isolation of aroma compounds from complex food matrices. Z Lebensm-Unters Forsch 209(3/4):237-41.
    • (1999) Z Lebensm-Unters Forsch , vol.209 , Issue.3-4 , pp. 237-241
    • Engel, W.1    Bahr, W.2    Schieberle, P.3
  • 9
    • 13844288129 scopus 로고
    • Detection of adulteration in fruit juices by qualitative determination of carbohydrates by gas-liquid chromatography
    • Fitelson J. 1970. Detection of adulteration in fruit juices by qualitative determination of carbohydrates by gas-liquid chromatography. J Assoc Offic Anal Chem 53(6):1193-7.
    • (1970) J Assoc Offic Anal Chem , vol.53 , Issue.6 , pp. 1193-1197
    • Fitelson, J.1
  • 10
    • 0034774947 scopus 로고    scopus 로고
    • Horticultural and other factors affecting aroma volatile composition of small fruit
    • Forney CF. 2001. Horticultural and other factors affecting aroma volatile composition of small fruit. Hort Tech 11(4):529-38.
    • (2001) Hort Tech , vol.11 , Issue.4 , pp. 529-538
    • Forney, C.F.1
  • 11
    • 0033917377 scopus 로고    scopus 로고
    • Olfactory and quantitative analysis of aroma compounds in elder flower (Sambucus nigra L.) drink processed from five cultivars
    • Jorgensen U, Hansen M, Christensen LP, Jensen K, Kaack K. 2000. Olfactory and quantitative analysis of aroma compounds in elder flower (Sambucus nigra L.) drink processed from five cultivars. J Agric Food Chem 48(6):2376-83.
    • (2000) J Agric Food Chem , vol.48 , Issue.6 , pp. 2376-2383
    • Jorgensen, U.1    Hansen, M.2    Christensen, L.P.3    Jensen, K.4    Kaack, K.5
  • 12
    • 0001236184 scopus 로고
    • Aroma compounds of fresh blackberries (Rubus laciniata L.)
    • Georgilopoulos DN, Gallois AN. 1987a. Aroma compounds of fresh blackberries (Rubus laciniata L.). Z Lebensm-Unters Forsch 184(5):374-80.
    • (1987) Z Lebensm-Unters Forsch , vol.184 , Issue.5 , pp. 374-380
    • Georgilopoulos, D.N.1    Gallois, A.N.2
  • 13
    • 0023427709 scopus 로고
    • Volatile flavor compounds in heated blackberry juices
    • Georgilopoulos DN, Gallois AN. 1987b. Volatile flavor compounds in heated blackberry juices. Z Lebensm-Unters Forsch 185(4):299-306.
    • (1987) Z Lebensm-Unters Forsch , vol.185 , Issue.4 , pp. 299-306
    • Georgilopoulos, D.N.1    Gallois, A.N.2
  • 14
    • 0037859975 scopus 로고
    • Flavour compounds of a commercial concentrated blackberry juice
    • Georgilopoulos DN, Gallois AN. 1988. Flavour compounds of a commercial concentrated blackberry juice. Food Chem 28(2):141-8.
    • (1988) Food Chem , vol.28 , Issue.2 , pp. 141-148
    • Georgilopoulos, D.N.1    Gallois, A.N.2
  • 16
    • 33947088462 scopus 로고
    • Possible precursor for 1-methyl-4-isopropenylbenzene in commercial blackberry flavor essence
    • Houchen M, Scanlan RA, Libbey LM, Bills DD. 1972. Possible precursor for 1-methyl-4-isopropenylbenzene in commercial blackberry flavor essence. J Agric Food Chem 20(1):170.
    • (1972) J Agric Food Chem , vol.20 , Issue.1 , pp. 170
    • Houchen, M.1    Scanlan, R.A.2    Libbey, L.M.3    Bills, D.D.4
  • 17
    • 0001352169 scopus 로고
    • Bound aroma compounds from the fruit and the leaves of blackberry (Rubus laciniata L.)
    • Humpf HU, Schreier P. 1991. Bound aroma compounds from the fruit and the leaves of blackberry (Rubus laciniata L.). J Agric Food Chem 39(10):1830-2.
    • (1991) J Agric Food Chem , vol.39 , Issue.10 , pp. 1830-1832
    • Humpf, H.U.1    Schreier, P.2
  • 18
    • 0042388562 scopus 로고    scopus 로고
    • Changes in volatile compounds of carrots (Daucus carota L.) during refrigerated and frozen storage
    • Kjeldsen F, Christensen LP, Edelenbos M. 2003. Changes in volatile compounds of carrots (Daucus carota L.) during refrigerated and frozen storage. J Agric Food Chem 51(18):5400-7.
    • (2003) J Agric Food Chem , vol.51 , Issue.18 , pp. 5400-5407
    • Kjeldsen, F.1    Christensen, L.P.2    Edelenbos, M.3
  • 19
    • 0141787028 scopus 로고    scopus 로고
    • Preliminary aroma comparison of Marion (Rubus spp. hyb) and Evergreen (R. laciniatus L.) blackberries by dynamic headspace/OSME technique
    • Klesk K, Qian M. 2003a. Preliminary aroma comparison of Marion (Rubus spp. hyb) and Evergreen (R. laciniatus L.) blackberries by dynamic headspace/OSME technique. J Food Sci 68(2):697-700.
    • (2003) J Food Sci , vol.68 , Issue.2 , pp. 697-700
    • Klesk, K.1    Qian, M.2
  • 20
    • 0038623873 scopus 로고    scopus 로고
    • Aroma extract dilution analysis of cv. Marion (Rubus spp. hyb) and cv. Evergreen (R. laciniatus L.) blackberries
    • Klesk K, Qian M. 2003b. Aroma extract dilution analysis of cv. Marion (Rubus spp. hyb) and cv. Evergreen (R. laciniatus L.) blackberries. J Agric Food Chem 51(11):3436-41.
    • (2003) J Agric Food Chem , vol.51 , Issue.11 , pp. 3436-3441
    • Klesk, K.1    Qian, M.2
  • 21
    • 3843053748 scopus 로고    scopus 로고
    • Aroma extract dilution analysis of cv. Meeker (Rubus idaeus L.) red raspberries from Oregon and Washington
    • Klesk K, Qian M, Martin R. 2004. Aroma extract dilution analysis of cv. Meeker (Rubus idaeus L.) red raspberries from Oregon and Washington. J Agric Food Chem 52(16):5155-61.
    • (2004) J Agric Food Chem , vol.52 , Issue.16 , pp. 5155-5161
    • Klesk, K.1    Qian, M.2    Martin, R.3
  • 22
    • 13844292940 scopus 로고    scopus 로고
    • Fruit flavor biogenesis
    • Teranishi R, Wick EL, Hornstein I, editors. New York: Kluwer Academic/Plenum Publishers
    • Leahy M, Roderick RG. 1999. Fruit flavor biogenesis. In: Teranishi R, Wick EL, Hornstein I, editors. Flavor chemistry: thirty years of progress. New York: Kluwer Academic/Plenum Publishers. p 275-85.
    • (1999) Flavor Chemistry: Thirty Years of Progress , pp. 275-285
    • Leahy, M.1    Roderick, R.G.2
  • 23
    • 0034820170 scopus 로고    scopus 로고
    • Aroma components of cooked tail meat of American lobster (Homarus americanus)
    • Lee GH, Suriyaphan O, Cadwallader KR. 2001. Aroma components of cooked tail meat of American lobster (Homarus americanus). J Agric Food Chem 49(9):4324-32.
    • (2001) J Agric Food Chem , vol.49 , Issue.9 , pp. 4324-4332
    • Lee, G.H.1    Suriyaphan, O.2    Cadwallader, K.R.3
  • 24
    • 1642314312 scopus 로고
    • Flavor threshold values of certain carbonyl compounds in milk
    • Lillard DA, Montgomery MW, Day EA. 1962. Flavor threshold values of certain carbonyl compounds in milk. J Dairy Sci 45(5):660.
    • (1962) J Dairy Sci , vol.45 , Issue.5 , pp. 660
    • Lillard, D.A.1    Montgomery, M.W.2    Day, E.A.3
  • 25
    • 0033525727 scopus 로고    scopus 로고
    • Combinatorial receptor codes for odors
    • Malnic B, Hirono J, Sato T, Buck LB. 1999. Combinatorial receptor codes for odors. Cell 96(5):713-23
    • (1999) Cell , vol.96 , Issue.5 , pp. 713-723
    • Malnic, B.1    Hirono, J.2    Sato, T.3    Buck, L.B.4
  • 26
    • 0018036837 scopus 로고
    • Compounds new to essential orange oil from fruit treated with abscission chemicals
    • Moshonas MG, Shaw PE. 1978. Compounds new to essential orange oil from fruit treated with abscission chemicals. J Agric Food Chem 26(6):1288-90.
    • (1978) J Agric Food Chem , vol.26 , Issue.6 , pp. 1288-1290
    • Moshonas, M.G.1    Shaw, P.E.2
  • 27
    • 0000251961 scopus 로고
    • Aroma of virgin olive oil: Biogenesis of the "green" odor notes
    • Olias JM, Perez AG, Rios JJ, Sanz LC. 1993. Aroma of virgin olive oil: biogenesis of the "green" odor notes. J Agric Food Chem 41(12):2368-73.
    • (1993) J Agric Food Chem , vol.41 , Issue.12 , pp. 2368-2373
    • Olias, J.M.1    Perez, A.G.2    Rios, J.J.3    Sanz, L.C.4
  • 28
    • 0001686871 scopus 로고    scopus 로고
    • Optical isomers and odor thresholds of volatile constituents in Citrus sudachi
    • Tokyo
    • Padrayuttawat A, Yoshizawa T, Tamura H, Tokunaga T. 1997. Optical isomers and odor thresholds of volatile constituents in Citrus sudachi. Food Sci Technol Int, Tokyo 3(4):402-8
    • (1997) Food Sci Technol Int , vol.3 , Issue.4 , pp. 402-408
    • Padrayuttawat, A.1    Yoshizawa, T.2    Tamura, H.3    Tokunaga, T.4
  • 29
    • 0034524180 scopus 로고    scopus 로고
    • Free and bound volatile composition and characterization of some glucoconjugates as aroma precursors in melon de olor fruit pulp (Sicana odorifera)
    • Parada F, Duque C, Fujimoto Y. 2000. Free and bound volatile composition and characterization of some glucoconjugates as aroma precursors in melon de olor fruit pulp (Sicana odorifera). J Agric Food Chem 48(12):6200-4.
    • (2000) J Agric Food Chem , vol.48 , Issue.12 , pp. 6200-6204
    • Parada, F.1    Duque, C.2    Fujimoto, Y.3
  • 30
    • 84982339043 scopus 로고
    • A method for determining significance of volatile flavor compounds in foods
    • Patton S, Josephson D. 1957. A method for determining significance of volatile flavor compounds in foods. Food Res 22(3):316-8
    • (1957) Food Res , vol.22 , Issue.3 , pp. 316-318
    • Patton, S.1    Josephson, D.2
  • 31
    • 0344177952 scopus 로고    scopus 로고
    • Lipoxygenase and hydroperoxide lyase activities in ripening strawberry fruits
    • Perez AG, Sanz C, Olias R, Olias JM. 1999. Lipoxygenase and hydroperoxide lyase activities in ripening strawberry fruits. J Agric Food Chem 47(1):249-53.
    • (1999) J Agric Food Chem , vol.47 , Issue.1 , pp. 249-253
    • Perez, A.G.1    Sanz, C.2    Olias, R.3    Olias, J.M.4
  • 32
    • 0037165559 scopus 로고    scopus 로고
    • Analysis of volatiles from Spanish honeys by solid-phase microextraction and gas chromatography-mass spectrometry
    • Perez RA, Sanchez-Brunete C, Calvo RM, Tadeo JL. 2002. Analysis of volatiles from Spanish honeys by solid-phase microextraction and gas chromatography-mass spectrometry. J Agric Food Chem 50(9):2633-7.
    • (2002) J Agric Food Chem , vol.50 , Issue.9 , pp. 2633-2637
    • Perez, R.A.1    Sanchez-Brunete, C.2    Calvo, R.M.3    Tadeo, J.L.4
  • 33
    • 0035543033 scopus 로고    scopus 로고
    • Volatile flavor constituents of acerola (Malpighia emarginata DC.) fruit
    • Pino JA, Marbot R. 2001. Volatile flavor constituents of acerola (Malpighia emarginata DC.) fruit. J Agric Food Chem 49(12):5880-2.
    • (2001) J Agric Food Chem , vol.49 , Issue.12 , pp. 5880-5882
    • Pino, J.A.1    Marbot, R.2
  • 34
    • 0035543041 scopus 로고    scopus 로고
    • Characterization of volatiles in strawberry guava (Psidium cattleianum Sabine) fruit
    • Pino JA, Marbot R, Vazquez C. 2001. Characterization of volatiles in strawberry guava (Psidium cattleianum Sabine) fruit. J Agric Food Chem 49(12):5883-7.
    • (2001) J Agric Food Chem , vol.49 , Issue.12 , pp. 5883-5887
    • Pino, J.A.1    Marbot, R.2    Vazquez, C.3
  • 35
    • 0009103743 scopus 로고
    • Sugars and acids of raspberries, blackberries and other brambles
    • Plowman JE. 1991. Sugars and acids of raspberries, blackberries and other brambles. Lebensm Wiss Technol 24(1):113-5.
    • (1991) Lebensm Wiss Technol , vol.24 , Issue.1 , pp. 113-115
    • Plowman, J.E.1
  • 36
    • 0013201665 scopus 로고
    • Advances in fruit flavor research: An overview
    • Rouseff R, Leahy M, editors. Washington, D.C.: American Chemical Society
    • Rouseff RL, Leahy MM. 1995. Advances in fruit flavor research: an overview. In: Rouseff R, Leahy M, editors. Fruit flavors: biogenesis, characterization, and authentication. Washington, D.C.: American Chemical Society. p 1-6.
    • (1995) Fruit Flavors: Biogenesis, Characterization, and Authentication , pp. 1-6
    • Rouseff, R.L.1    Leahy, M.M.2
  • 37
    • 0002585717 scopus 로고    scopus 로고
    • Aroma biochemistry of fruits and vegetables
    • Tomás-Barberán, FA, Robins RJ, editors. New York: Oxford Univ. Press, New York
    • Sanz C, Olias J, Perez A. 1997. Aroma biochemistry of fruits and vegetables. In: Tomás-Barberán, FA, Robins RJ, editors. Phytochemistry of fruit and vegetables. New York: Oxford Univ. Press, New York. p 125-55.
    • (1997) Phytochemistry of Fruit and Vegetables , pp. 125-155
    • Sanz, C.1    Olias, J.2    Perez, A.3
  • 38
    • 0039126935 scopus 로고
    • Composition and color of fruit and juice of thornless blackberry cultivars
    • Sapers GM, Burgher AM, Phillips JG, Galletta GJ. 1985. Composition and color of fruit and juice of thornless blackberry cultivars. J Amer Soc Hort Sci 110(2):243-8.
    • (1985) J Amer Soc Hort Sci , vol.110 , Issue.2 , pp. 243-248
    • Sapers, G.M.1    Burgher, A.M.2    Phillips, J.G.3    Galletta, G.J.4
  • 39
    • 0038536410 scopus 로고
    • Blackberry flavor components of commercial essence
    • Scanlan RA, Bills DD, Libbey LM. 1970. Blackberry flavor components of commercial essence. J Agric Food Chem 18(4):744.
    • (1970) J Agric Food Chem , vol.18 , Issue.4 , pp. 744
    • Scanlan, R.A.1    Bills, D.D.2    Libbey, L.M.3
  • 40
    • 84985160221 scopus 로고
    • Formation of aldehydes and alcohols in tomato fruit from U14c [uranium-carbon isotope]-labeled linolenic and linoleic acids
    • Stone EJ, Hall RM, Kazeniac SJ. 1975. Formation of aldehydes and alcohols in tomato fruit from U14c [uranium-carbon isotope]-labeled linolenic and linoleic acids. J Food Sci 40(6):1138-41.
    • (1975) J Food Sci , vol.40 , Issue.6 , pp. 1138-1141
    • Stone, E.J.1    Hall, R.M.2    Kazeniac, S.J.3
  • 41
    • 2442447372 scopus 로고    scopus 로고
    • Quantitative structure-activity relationship modeling of alcohol, ester, aldehyde, and ketone flavor thresholds in beer from molecular features
    • Tan Y, Siebert KJ. 2004. Quantitative structure-activity relationship modeling of alcohol, ester, aldehyde, and ketone flavor thresholds in beer from molecular features. J Agric Food Chem 52(10):3057-64.
    • (2004) J Agric Food Chem , vol.52 , Issue.10 , pp. 3057-3064
    • Tan, Y.1    Siebert, K.J.2
  • 43
    • 0033852216 scopus 로고    scopus 로고
    • Volatile chemicals identified in extracts from leaves of Japanese mugwort (Artemisia princeps Pamp.)
    • Umano K, Hagi Y, Nakahara K, Shoji A, Shibamoto T. 2000. Volatile chemicals identified in extracts from leaves of Japanese mugwort (Artemisia princeps Pamp.). J Agric Food Chem 48(8):3463-9.
    • (2000) J Agric Food Chem , vol.48 , Issue.8 , pp. 3463-3469
    • Umano, K.1    Hagi, Y.2    Nakahara, K.3    Shoji, A.4    Shibamoto, T.5
  • 44
    • 34047272388 scopus 로고
    • A generalization of the retention index system including linear temperature programmed gas-liquid partition chromatography
    • Van den Dool H, Kratz PD. 1963. A generalization of the retention index system including linear temperature programmed gas-liquid partition chromatography. J Chromatogr 11(4):463-71.
    • (1963) J Chromatogr , vol.11 , Issue.4 , pp. 463-471
    • Van Den Dool, H.1    Kratz, P.D.2
  • 45
    • 13844292941 scopus 로고    scopus 로고
    • Odour threshold values in water
    • Van Germert LJ, editor. Huizen, The Netherlands: Boelens Aroma Chemical Information Service
    • Van Gemert LJ. 1999. Odour threshold values in water. In: Van Germert LJ, editor. Compilations of odour threshold values in air and water. Huizen, The Netherlands: Boelens Aroma Chemical Information Service. p 1-122.
    • (1999) Compilations of Odour Threshold Values in Air and Water , pp. 1-122
    • Van Gemert, L.J.1
  • 46
    • 0033913857 scopus 로고    scopus 로고
    • Uruguayan essential oil. 12. Composition of Nova and Satsuma mandarin oils
    • Verzera A, Trozzi A, Cotroneo A, Lorenzo D, Dellacassa E. 2000. Uruguayan essential oil. 12. Composition of Nova and Satsuma mandarin oils. J Agric Food Chem 48(7):2903-9.
    • (2000) J Agric Food Chem , vol.48 , Issue.7 , pp. 2903-2909
    • Verzera, A.1    Trozzi, A.2    Cotroneo, A.3    Lorenzo, D.4    Dellacassa, E.5
  • 47
    • 0345732317 scopus 로고    scopus 로고
    • Solid-phase microextraction in the analysis of virgin olive oil volatile fraction: Characterization of virgin olive oils from two distinct geographical areas of northern Italy
    • Vichi S, Pizzale L, Conte LS, Buxaderas S, Lopez-Tamames E. 2003. Solid-phase microextraction in the analysis of virgin olive oil volatile fraction: characterization of virgin olive oils from two distinct geographical areas of northern Italy. J Agric Food Chem 51(22):6572-7.
    • (2003) J Agric Food Chem , vol.51 , Issue.22 , pp. 6572-6577
    • Vichi, S.1    Pizzale, L.2    Conte, L.S.3    Buxaderas, S.4    Lopez-Tamames, E.5
  • 48
    • 0001766879 scopus 로고
    • Hydrolytic flavor release in fruit and wines through hydrolysis of nonvolatile precursors
    • Acree TE, Teranishi R, editors. Washington, D.C.: American Chemical Society
    • Williams P. 1993. Hydrolytic flavor release in fruit and wines through hydrolysis of nonvolatile precursors. In: Acree TE, Teranishi R, editors. Flavor science : sensible principles and techniques. Washington, D.C.: American Chemical Society. p 287-308.
    • (1993) Flavor Science: Sensible Principles and Techniques , pp. 287-308
    • Williams, P.1
  • 50
    • 0033852364 scopus 로고    scopus 로고
    • Formation of volatile branched chain esters in bananas (Musa sapientum L.)
    • Wyllie SG, Fellman JK. 2000. Formation of volatile branched chain esters in bananas (Musa sapientum L.). J Agric Food Chem 48(8):3493-6.
    • (2000) J Agric Food Chem , vol.48 , Issue.8 , pp. 3493-3496
    • Wyllie, S.G.1    Fellman, J.K.2


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.