Effects of Heating and Cream Addition on Fresh Raspberry Aroma Using a Retronasal Aroma Simulator and Gas Chromatography Olfactometry

Journal of Agricultural and Food Chemistry

Volumn 44, Issue 12, 1996, Pages 3919-3925

  Roberts, Deborah D ^a,b   Acree, Terry E ^b  

^a NESTLÉ RESEARCH CENTER   (Switzerland)

^b New York State Agricultural Experiment Station   (United States)

Author keywords

Aroma; GC; Raspberries; Retronasal

Indexed keywords

RUBUS GLAUCUS; RUBUS IDAEUS;

EID: 2542511695     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf950701t     Document Type: Article

References (52)

1. Acree, T. E.; Barnard, J. Gas chromatography-olfactometry using CharmAnalysis. In Trends in Flavour Research; Maarse, H., van der Heij, D. G., Eds.; Elsevier: Amsterdam, 1994; pp 211-220.
2. Acree, T. E.; Barnard, J.; Cunningham, D. G. A procedure for the sensory analysis of gas Chromatographic effluents. Food Chem. 1984, 14, 273-286.
3. Badings, H. T. Milk. In Volatile Compounds in Foods and Beverages; Maarse, H., Ed.; Dekker: Amsterdam, 1991; pp 91-105.
4. Blank, I.; Schieberle, P. Analysis of the seasoning-like flavour substances of a commercial lovage extract (Levisticum officinale Koch.). Flavour Fragrance J. 1993, 8, 191-195.
5. Blank, I.; Sen, A.; Grosch, W. Potent odorants of the roasted powder and brew of Arabica coffee. Z. Lebensm. Unters. Forsch. 1992, 195, 239-245.
6. Blank, I.; Schieberle, P.; Grosch, W. Quantification of the flavour compounds 3-hydroxy-4,5-dimethyl-2(5H)-furanone and 5 ethyl-3-hydroxy-4-methyl-2(5H)-furanine by a stable isotope dilution assay. In Progress in Flavour Precursor Studies: Analysis, Generation, Biotechnology; Schreier, P., Winterhalter, P., Eds.; Allured: Carol Stream, IL, 1993; pp 103-109.
7. Blank, I.; Stampfli, A.; Eisenreich, W. Analysis of food flavourings by gas chromatography-olfactometry. In Trends in Flavour Research; Maarse, H., van der Heij, D. G., Eds.; Elsevier: Amsterdam, 1994; pp 271-276.
8. Blekas, G.; Guth, H.; Grosch, W. Changes in the levels of olive oil odorants during ripening of the fruits. In Trends in Flavour Research; Maarse, H., van der Heij, D. G., Eds.; Elsevier: Amsterdam, 1994; pp 499-502.
9. Borejsza-Wysocki, W.; Goers, S. K.; McArdle, R. N.; Hrazdina, G. (p-Hydroxyphenyl)butan-2-one levels in raspberries determined by Chromatographic and organoleptic methods. J. Agric. Food Chem. 1992, 40, 1176-1177.
10. Braell, P. A. Characterization of the flavor of Vitis labruscana using charm analysis. Ph.D. Dissertation, Cornell University, 1986.
11. Brown, H. C.; Garg, C. P. A simple procedure for the chromic acid oxidation of alcohols to ketones of high purity. J. Am. Chem. Soc. 1961, 83, 2952-2953.
12. Buttery, R. G.; Ling, L. C.; Guadiagni, D. G. Volatilities of aldehydes, ketones, and esters in dilute water solution. J. Agric. Food Chem. 1969, 17, 385-389.
13. Buttery, R. G.; Guadagni, D. G.; Ling, L. C. Flavor compounds: volatilities in vegetable oil and oil-water mixtures. Estimation of odor thresholds. J. Agric. Food Chem. 1973, 21, 198-201.
14. Buttery, R. G.; Takeoka, G.; Teranishi, R.; Ling, L. C. Tomato aroma components: identification of glycoside hydrolysis volatiles. J. Agric. Food Chem. 1990, 38, 2050-2053.
15. Chaintreau, A.; Grade, A.; Munoz-Box, R. Determination of partition coefficients and quantitation of headspace volatile compounds. Anal. Chem. 1995, 67, 3300-3304.
16. Cunningham, D. G.; Acree, T. E.; Barnard, J.; Butts, R. M.; Braell, P. A. Charm analysis of apple volatiles. Food Chem. 1986, 19, 137-147.
17. da Silva, M. A. A. P.; Lundahl, D. S.; McDaniel, M. R. The capability and psychophysics of osme: a new GC-olfactometry technique. In Trends in Flavour Research; Maarse, H., van der Heij, D. G., Eds.; Elsevier: Amsterdam, 1994; pp 191-209.
18. Dravnieks, A.; McDaniel, H. C.; Powers, J. J. Comparison by twelve laboratories of the odor qualities of nine chemicals sniffed from the bottle and as gas-liquid chromatography effluents. J. Agric. Food Chem. 1979, 27, 336-346.
19. Fischer, U.; Berger, R. G. The impact of dealcoholization on the flavor of wine: relating the concentration of aroma compounds to sensory data using PLS analysis. Presented at the Second Pangborn Sensory Science Symposium, Davis, CA, July 1995; paper 48.
20. Fisher, K. H.; Grosch, W. Volatile compounds of importance in the aroma of mushrooms. Lebensm. Wiss. Technol. 1987, 20, 233-236.
21. Girardon, P.; Sauvaire, Y.; Baccou, J. C.; Bessiere, J. M. Identification of 3-hydroxy-4,5-dimethyl-2(5H)-furanone in the aroma of fenugreek seeds (Trigonella foenum graecum L.). Lebensm. Wiss. Technol. 1986, 19, 44-46.
22. Guichard, E. Identification of the flavoured volatile components of the raspberry cultivar Lloyd George. Sci. Aliments 1982, 2, 173-185.
23. Guichard, E. Comparison of two nitrogen entrainment methods for the extraction of volatile compounds from raspberry. Sci. Aliments 1984, 4, 317-324.
24. Guth, H.; Grosch, W. Identification of potent odourants in static headspace samples of green and black tea powders on the basis of aroma extract dilution analysis (AEDA). Flavour Fragrance J. 1993, 8, 173-178.
25. Guth, H.; Grosch, W. Flavour changes of oat meal extrusion products during storage. In Trends in Flavour Research; Maarse, H., van der Heij, D. G., Eds.; Elsevier: Amsterdam, 1994a; pp 395-399.
26. Guth, H.; Grosch, W. Identification of the character impact odorants of stewed beef juice by instrumental analyses and sensory studies. J. Agric. Food Chem. 1994b, 42, 2862-2866.
27. Hiirsalmi, H.; Kallio, H.; Pyysalo, T.; Linko, R. R.; Koponen, P. The ionone content of raspberries, nectaberries and nectar raspberries and its influence on their flavour. Ann. Agric. Fenn. 1974, 13, 23-29.
28. Holscher, W.; Steinhart, H. Investigation of roasted coffee freshness with an improved headspace technique. Z. Lebensm. Unters. Forsch. 1992, 195, 33-38.
29. Larsen, M.; Poll, L. Odour thresholds of some important aroma compounds in raspberries. Z. Lebensm. Unters. Forsch. 1990, 191, 129-131.
30. Larsen, M.; Poll, L.; O., C.; Lewis, M. Relations between the content of aroma compounds and the sensory evaluation of 10 raspberry varieties (Rubus Idaeus L). Acta Agric. Scand. 1991, 41, 447-454.
31. Latrasse, A. Fruits III. In Volatile Compounds in Foods and Beverages; Maarse, H., Ed.; Dekker: New York, 1991; pp 329-387.
32. Leffingwell, J. C.; Leffingwell, D. GRAS flavor chemicals - detection thresholds. Perfum. Flavor. 1991, 16, 1-19.
33. Martin, B.; Etievant, P. X.; Quere, J.; Schlich, P. More clues about sensory impact of sotolon in some flor sherry wines. J. Agric. Food Chem. 1992, 40, 475-478.
34. Milo, C.; Grosch, W. Detection of odor defects in boiled cod and trout by gas chromatography-olfactometry of headspace samples. J. Agric. Food Chem. 1995, 43, 459-462.
35. Nursten, H. E. Important volatile flavor components of foods. In Sensory Properties of Foods; Birch, G. G., Brennan, J. G., Parker, K. J., Eds.; Applied Science: London, 1977; pp 151-166.
36. Ott, A.; Fay, L. B.; Chaintreau, A. Determination and origin of the aroma impact compounds of yogurt flavor. J. Agric. Food Chem. 1996, submitted for publication.
37. Pabst, A.; Barron, D.; Adda, J.; Schreier, P. Phenylbutan-2-one β-D-glucosides from raspberry fruit. Phytochemistry 1990, 29, 3853-3858.
38. Pabst, A.; Barron, D.; Etievant, P.; Schreier, P. Studies on the enzymatic hydrolysis of bound aroma constituents from raspberry fruit pulp. J. Agric. Food Chem. 1991, 39, 173-175.
39. Roberts, D. D.; Acree, T. E. Developments in the isolation and characterization of β-damascenone precursors from apples. In Fruit Flavors: Biogenesis, Characterization, and Authentication; Rouseff, R. L., Leahy, M. M., Eds.; American Chemical Society: Washington, DC, 1995a; pp 190-199.
40. Roberts, D. D.; Acree, T. E. Simulation of retronasal aroma using a modified headspace technique: investigating the effects of saliva, temperature, shearing, and oil on flavor release. J. Agric. Food Chem. 1995b, 43, 2179-2186.
41. Roberts, D. D.; Mordehai, A. V.; Acree, T. E. Detection and partial characterization of eight β-damascenone precursors in apples Malus domestica, Borkh. cv. Empire. J. Agric. Food Chem. 1994, 42, 345-349.
42. Schieberle, P. Heat-inducted changes in the most odour-active volatiles of strawberries. In Trends in Flavour Research; Maarse, H., van der Heij, D. G., Eds.; Elsevier: Amsterdam, 1994.
43. Schirle-Keller, J. P.; Reineccius, G. A.; Hatchwell, L. C. Flavor interactions with fat replacers: effect of oil level. J. Food Sci. 1994, 59, 813-815, 875.
44. Schreier, P.; Drawert, F.; Schmid, M. Changes in the composition of neutral volatile components during the production of apple brandy. J. Sci. Food Agric. 1978, 29, 728-736.
45. Stevens, S. S. Measurement and man. Science 1958, 127, 383-389.
46. Stevens, S. S. The psychophysics of sensory function. Am. Sci. 1960, 48, 226-253.
47. Tokitomo, Y.; Kobayashi, A.; Yamanishi, T. Aroma components of fresh sugar cane juice. Agric. Biol Chem. 1984, 48, 2869-2870.
48. Ullrich, F.; Grosch, W. Identification of the most intense volatile flavor compounds formed during autoxidation of linoleic acid. Z. Lebensm. Unters. Forsch. 1987, 194, 277-282.
49. Vincenzi, M. d.; Badellino, E.; Folco, S. d.; Dracos, A.; Magliola, M.; Stacchini, A.; Stacchini, P.; Silano, V. A basis for estimation of consumption: literature values for selected food volatiles. III. Food Addit. Contam. 1989, 6, 235-267.
50. Walker, J. C.; Jennings, R. A. Comparison of odor perception in humans and animals. In The Human Sense of Smell; Laing, D. G., Doty, R. L., Breipohl, W., Eds.; Springer-Verlag: Berlin, 1991; pp 261-280.
51. Williams, P. J.; Sefton, M. A.; Francis, I. L. Glycosidic precursors of varietal grape and wine flavor. In Flavor Precursors, Thermal and Enzymatic Conversions; Teranishi, R., Takeoka, G. R., Guntert, M., Eds.; American Chemical Society: Washington, DC, 1992; pp 74-86.
52. Zhou, P. G.; Cox, J. A.; Roberts, D. D.; Acree, T. E. β-Damascenone precursors in apples. In Progress in Flavor Precursor Studies: Analysis, Generation, Biotechnology; Schreier, P., Winterhalter, P., Eds.; Allured Publishing: Carol Stream, IL, 1993; pp 261-273.