Contribution to aroma potential of Andean blackberry (Rubus glaucus Benth.)

Food Research International

Volumn 44, Issue 1, 2011, Pages 54-60

  Meret, M ^a   Brat, P ^a   Mertz, C ^a   Lebrun, M ^a   Gunata Z ^b  

^a CIRAD   (France)

^b UNIV MONTPELLIER   (France)

Author keywords

Andean blackberry; Free volatiles; Glycosidically bound volatiles; Norisoprenoids; Rubus glaucus; Terpenes

Indexed keywords

ANDEAN BLACKBERRY; FREE VOLATILES; GLYCOSIDICALLY BOUND VOLATILES; NORISOPRENOIDS; RUBUS GLAUCUS; TERPENES;

ESTERS; FATTY ACIDS; LIPIDS; OLEFINS; SOLVENT EXTRACTION; SOLVENTS; VOLATILE ORGANIC COMPOUNDS;

AGRICULTURAL PRODUCTS;

RUBUS; RUBUS GLAUCUS;

EID: 78651413099     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2010.11.016     Document Type: Article

References (27)

1. Boulanger R., Crouzet J. Identification of the aroma components of acerola (Malphigia glabra L.): Free and bound flavour compounds. Food Chemistry 2001, 74:209-216.
2. Buttery R.G., Teranishi R., Ling L.C., Turnbaugh J.G. Quantitative and sensory studies on tomato paste volatiles. Journal of Agricultural and Food Chemistry 1990, 38:336-340.
3. Buttery R.G., Turnbaugh J.G., Louisa C.L. Contribution of volatiles to rice aroma. Journal of Agricultural and Food Chemistry 1988, 36:1006-1009.
4. Chassagne D., Boulanger R., Crouzet J. Enzymatic hydrolysis of edible Passiflora fruit glycosides. Food Chemistry 1999, 66:281-288.
5. Duque C., Mayorga H., Knapp H., Winterhalter P., Bautista E., Morales A.L. Composición y generación del aroma de mora de Castilla (Rubus glaucus) y su papel en el desarrollo de aromatizantes. El Aroma Frutal de Colombia 2005, 179-215. Universidad Nacional de Colombia, Bogotá, Colombia. C. Duque, A.L. Morales (Eds.).
6. Genovese A., Piombino P., Lisanti M.T., Moio L. Occurrence of furaneol in some wines from Italian native grapes. Annali di Chimica 2005, 95(6):415-419.
7. Georgilopoulos D., Gallois A.N. Aroma compounds of fresh blackberries (Rubus laciniata L.). Zeitung Lebensmittel Untersch Forschung 1987, 185:299-304.
8. Günata Z., Bayonove C.L., Baumes R.L., Cordonier R.E. The aroma of grapes. I. Extraction and determination of free and glycosidically bounds fractions of some grape aroma components. Journal of Chromatography 1985, 331:83-90.
9. Humpf H.U., Schreier P. Bound aroma compounds from the fruit and the leaves of blackberry (Rubus laciniata L.). Journal of Agricultural and Food Chemistry 1991, 39:1830-1832.
10. Jirovetz L., Buchbauer G., Shafi P.M., Rosamma M.K., Geissler M. Analysis of the composition and aroma of the essential leaf oil of Syzygium travancoricum from south india by GC-FID, GC-MS, and olfactometry. Seasonal changes of composition. Chromatographia 2001, 53:S372-S374.
11. Kirchhoff E., Schieberle P. Determination of key aroma compounds in the crumb of a three-stage sour dough rye bread by stable isotope dilution assays and sensory studies. Journal of Agricultural and Food Chemistry 2001, 49:4304-4311.
12. Krammer G.E., Takeoka G.R., Buttery R.G. Isolation and identification of 2, 5-dimethyl-4-hydroxy-3(2H)-furanone glucoside from tomatoes. Journal of Agricultural and Food Chemistry 1994, 42:1595-1597.
13. Morales A.L., Albarracin D., Rodriguez J., Duque C., Riano L.E., Espitia J. Volatile constituents from Andes berry (Rubus glaucus Benth). Journal of High Resolution Chromatography 1996, 19:585-587.
14. Pabst A., Barron D., Etievant P., Schreier P. Studies on the enzymatic hydrolysis of bound aroma constituents from raspberry fruit pulp. Journal of Agricultural and Food Chemistry 1991, 39:173-175.
15. Psillakis E., Kalogerakis N. Development in single drop microextraction. Trends in Analytical Chemistry 2002, 21:54-64.
16. Pyysalo T., Suihko M., Honkanen E. Odor thresholds of perception of the major volatiles identified in cloudberry and arctic bramble. Lebensmittel Wissenschaft und Technology 1977, 10(1):36-39.
17. Ramos F.A., Delgado J.L., Bautista E., Morales A.L., Duque C. Changes in volatiles with the application of progressive freeze-concentration to Andes berry (Rubus glaucus Benth). Food Chemistry 2005, 69:291-297.
18. Sarry J.-E., Günata Z. Plant and microbial glycoside hydrolases: volatile release from glycosidic aroma precursors. Food Chemistry 2004, 87:509-521.
19. Schwartz S.H., Qin X.Q., Zeevaart J.A.D. Characterization of a novel carotenoid cleavage dioxygenase from plants. Journal of Biological Chemistry 2001, 276(27):25208-25211.
20. Skouroumounis G.K., Massywestropp R.A., Sefton M.A., Williams P.J. Precursors of damascenone in fruit juices. Tetrahedron letters 1992, 33(24):3533-3536.
21. Skouroumounis G.K., Sefton M.A. The formation of β-damasenone in wine. Carotenoid-dervied aroma compounds 2001, 241-254. ACS, Washington DC. P. Winterhalter, R.L. Rouseff (Eds.).
22. Strauss C.R., Wilson B., Williams P.J. 3-oxo-α-ionol, vomifoliol and roseoside in Vitis vinifera fruit. Phytochemistry 1987, 26:1995-1997.
23. Wahlberg I. Carotenoid-derived aroma compounds in Tobacco. Carotenoid-dervied aroma compounds 2001, 131-144. ACS, Washington, DC. P. Winterhalter, R.L. Rouseff (Eds.).
24. Winterhalter P., Schreier P. C13-norisoprenoid glycosides in plant tissues: an overview on their occurence, composition and role as flavour precursors. Flavour and Fragrance Journal 1994, 9:281-287.
25. Winterhalter P., Skouroumounis G.K. Glycoconjugated aroma compounds: Occurrence, role and biotechnological transformation. Advances in Biochemical Engineering/Biotechnology 1997, 74-105. Spring-Verlag, Hiedelberg-Berlin. T. Scheper (Ed.).
26. Wu P., Kuo M.C., Hartman T.G., Rosen R.T., Ho C.T. Free and glycosidically bound aroma compounds in pineapple (Ananas comosus L. Merr.). Journal of Agricultural and Food Chemistry 1991, 39:170-172.
27. Yang X., Peppard T. Solid-phase microextraction for flavor analysis. Journal of Agricultural and Food Chemistry 1994, 42:1925-1930.