Analysis and sensory evaluation of jostaberry (Ribes x nidigrolaria bauer) volatiles

Journal of Agricultural and Food Chemistry

Volumn 61, Issue 38, 2013, Pages 9067-9075

  Hempfling, Katrin ^a   Fastowski, Oxana ^a   Celik, Johanna ^a   Engel, Karl Heinz ^a  

^a TECHNICAL UNIVERSITY OF MUNICH   (Germany)

Author keywords

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

Indexed keywords

AROMA; JOSTABERRY; RECONSTITUTION; RIBES X NIDIGROLARIA BAUER; VOLATILES;

CHROMATOGRAPHIC ANALYSIS; FRUITS;

ODORS;

VOLATILE ORGANIC COMPOUND;

ARTICLE; CHEMISTRY; FRUIT; GENETICS; HUMAN; HYBRIDIZATION; ODOR; RIBES;

FRUIT; HUMANS; HYBRIDIZATION, GENETIC; ODORS; RIBES; SMELL; VOLATILE ORGANIC COMPOUNDS;

EID: 84884846030     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf403065e     Document Type: Article

References (49)

1. Bauer, R. Josta-a new species of soft fruit from hybridization of black currant x gooseberry (Josta-eine neue Beerenobstart aus der Kreuzung der schwarzen Johannisbeere x Stachelbeere) Erwerbsobstbau 1978, 6, 116-119
2. Lorenz, P. Hybridization capabilities within the genus Ribes (Kreuzungsmöglichkeiten in der Gattung Ribes) Der Züchter 1929, 1, 66-68
3. Bauer, A.; Häberli, H.; Schimmelpfeng, H. Progress in breeding Ribes x nidigrolaria jostaberries adapted to mechanical harvesting Acta Hortic. 2000, 2000, 473-474
4. Lim, T. K. Ribes x nidigrolaria. Edible medicinal and non-medicinal plants Fruits 2012, 4, 56-58
5. Schuster, B.; Herrmann, K. Hydroxybenzoic and hydroxycinnamic acid derivatives in soft fruits Phytochemistry 1985, 24, 2761-4
6. Moyer, R. A.; Hummer, K. E.; Finn, C. E.; Frei, B.; Wrolstad, R. E. Anthocyanins, phenolics, and antioxidant capacity in diverse small fruits: Vaccinium, Rubus, and Ribes J. Agric. Food Chem. 2002, 50, 519-525
7. Moyer, R. A.; Hummer, K.; Wrolstad, R. E.; Finn, C. Antioxidant compounds in diverse Ribes and Rubus germplasm Acta Hortic. 2002, 585, 501-505
8. Jordheim, M.; Mage, F.; Andersen, O. M. Anthocyanins in berries of Ribes including gooseberry cultivars with a high content of acylated pigments J. Agric. Food Chem. 2007, 55, 5529-5535
9. Krisch, J.; Ördögh, L.; Galgóczy, L.; Papp, T.; Vágvölgyi, C. Anticandidal effect of berry juices and extracts from Ribes species Cent. Eur. J. Biol. 2009, 4, 86-89
10. Vogelgesang, J.; Hädrich, J. Limits of detection, identification and determination: a statistical approach for practitioners Accredit. Qual. Assur. 1998, 3, 242-255
11. Werkhoff, P.; Güentert, M.; Krammer, G.; Sommer, H.; Kaulen, J. Vacuum headspace method in aroma research. Flavor chemistry of yellow passion fruits J. Agric. Food Chem. 1998, 46, 1076-1093
12. Güntert, M.; Krammer, G.; Sommer, H.; Werkhoff, P. The importance of the Vacuum Headspace Method for the analysis of fruit flavors ACS Symp. Ser. 1998, 705, 38-60
13. Dregus, M.; Engel, K.-H. Volatile constituents of uncooked rhubarb (Rheum rhabarbarum L.) stalks J. Agric. Food Chem. 2003, 51, 6530-6536
14. Hempfling, K.; Fastowski, O.; Kopp, M.; Pour Nikfardjam, M. S.; Engel, K.-H. Analysis and sensory evaluation of gooseberry (Ribes uva crispa L.) volatiles J. Agric. Food Chem. 2013, 61, 6240-6249
15. Matsui, K. Green leaf volatiles. hydroperoxide lyase pathway of oxylipin metabolism Curr. Opin. Plant Biol. 2006, 9, 274-280
16. Stumpe, M.; Feussner, I. Formation of oxylipins by CYP74 enzymes Phytochem. Rev. 2006, 5, 347-357
17. Young, H.; Stec, M.; Paterson, V. J.; McMath, K.; Ball, R. Volatile compounds affecting kiwifruit flavor ACS Symp. Ser. 1995, 596, 59-67
18. Engel, K. H.; Ramming, D. W.; Flath, R. A.; Teranishi, R. Investigation of volatile constituents in nectarines. 2. Changes in aroma composition during nectarine maturation J. Agric. Food Chem. 1988, 36, 1003-1006
19. Vilela, G. R.; de Almeida, G. S.; D́Arce, M. A. B. R.; Moraes, M. H. D.; Brito, J. O.; da Silva, M. F.; das, G. F.; Silva, S. C.; de Stafano Piedade, S. M.; Calori-Domingues, M. A.; da Gloria, E. M. Activity of essential oil and its major compound, 1,8-cineole, from Eucalyptus globulus Labill., against the storage fungi Aspergillus flavus Link and Aspergillus parasiticus Speare J. Stored Prod. Res. 2009, 45, 108-111
20. Harborne, J. B.; Baxter, H. Phytochemical Dictionary. A handbook of bioactive compounds from plants; Taylor & Francis Group: London, 1993.
21. Jardine, K.; Abrell, L.; Kurc, S. A.; Huxman, T.; Ortega, J.; Guenther, A. Volatile organic compound emissions from Larrea tridentata (creosotebush) Atmos. Chem. Phys. 2010, 10, 12191-12206
22. Soria, A. C.; Martinez-Castro, I.; Sanz, J. Some aspects of dynamic headspace analysis of volatile components in honey Food Res. Int. 2008, 41, 838-848
23. Cho, I. H.; Lee, S. M.; Kim, S. Y.; Choi, H.-K.; Kim, K.-O.; Kim, Y.-S. Differentiation of aroma characteristics of pine-mushrooms (Tricholoma matsutake Sing.) of different grades using gas chromatography-olfactometry and sensory analysis J. Agric. Food Chem. 2007, 55, 2323-2328
24. Zeidler, J.; Lichtenthaler, H. K. Biosynthesis of 2-methyl-3-buten-2-ol emitted from needles of Pinus ponderosa via the non-mevalonate DOXP/MEP pathway of isoprenoid formation Planta 2001, 213, 323-326
25. Tressl, R.; Bahri, D.; Engel, K.-H. Formation of eight-carbon and ten-carbon components in mushrooms (Agaricus campestris) J. Agric. Food Chem. 1982, 30, 89-93
26. Zawirska-Wojtasiak, R. Optical purity of (R)- (-)-1-octen-3-ol in the aroma of various species of edible mushrooms Food Chem. 2004, 86, 113-118
27. Kampuss, K.; Christensen, L. P.; Pedersen, H. L. Volatile composition of black currant cultivars Acta Hortic. 2008, 777, 525-529
28. Christensen, L. P.; Pedersen, H. L. Varietal differences in the aroma compound profile of blackcurrant berries Dev. Food Sci. 2006, 43, 257-260
29. Leino, M.; Kallio, H. Volatile compounds of blackcurrant juice and wine Z. Lebensm.-Unters. Forsch. A 1993, 196, 410-414
30. Andersson, J.; Sydow, E. v. The aroma of black currants. I. Higher boiling compounds Acta Chem. Scand. 1964, 18, 1105-1114
31. Andersson, J.; Sydow, E. von. Aroma of black currants. II. Lower boiling compounds Acta Chem. Scand. 1966, 20, 522-528
32. Pfannhauser, W. Sensorial and instrumental analytical investigations of kiwi fruit flavor (Sensorische und instrumentelle analytische Untersuchungen des Kiwi-Aromas) Z. Lebensm.-Unters. Forsch. A 1988, 187, 224-228
33. Schreier, P. Quantitative composition of volatile constituents in cultivated strawberries, Fragaria ananassa cv. Senga sengana, Senga litessa and Senga gourmella J. Sci. Food Agric. 1980, 31, 487-494
34. Dugo, G.; Mondello, L.; Cotroneo, A.; Bonaccorsi, I.; Lamonica, G. Enantiomeric distribution of volatile components of citrus oils by MDGC Perfum. Flavor. 2001, 26 (20) 22-26
35. 2001, 26, 20 28-35.
36. Horst, K.; Rychlik, M. Quantification of 1,8-cineole and of its metabolites in humans using stable isotope dilution assays Mol. Nutr. Food Res. 2010, 54 (10) 1515-1529
37. Tamura, H.; Boonbumrung, S.; Yoshizawa, T.; Varanyanond, W. The volatile constituents in the peel and pulp of a green Thai mango, khieo sawoei cultivar (Mangifera indica L.) Food Sci. Technol. Res. 2001, 7, 72-77
38. Guadagni, D. G.; Buttery, R. G.; Turnbaugh, J. G. Odor thresholds and similarity ratings of some potato chip components J. Sci. Food Agr. 1972, 23, 1435-44
39. Piveteau, F.; Le Guen, S.; Gandemer, G.; Baud, J. P.; Prost, C.; Demaimay, M. Aroma of fresh oysters crassostrea gigas. Composition and aroma notes J. Agric. Food Chem. 2000, 48, 4851-4857
40. Whitfield, F. B.; Freeman, D. J.; Last, J. H.; Bannister, P. A.; Kennett, B. H. Oct-1-en-3-ol and (5Z) -octa-1,5-dien-3-ol, compounds important in the flavor of prawns and sand-lobsters Aust. J. Chem. 1982, 35, 373-83
41. Clanton, C. J.; Schmidt, D. R. Sulfur compounds in gases emitted from stored manure Trans. ASAE 2000, 43, 1229-1239
42. Buttery, R. G.; Guadagni, D. G.; Ling, L. C. Volatile aroma components of cooked artichoke J. Agric. Food Chem. 1978, 26, 791-3
43. Burdock, G. A., Ed. Fenaroli's Handbook of Flavor Ingredients, Fifth ed.; CRC Press: Boca Raton, FL, 2005.
44. Buttery, R. G. Quantitative and sensory aspects of flavor of tomato and other vegetables and fruits. In Flavor Sci. [Discuss. Flavor Res. Workshop]. Sensible Principles and Techniques; Acree, T. E.; Teranishi, R., Eds.; American Chemical Society: Washington, D.C., 1993; pp 259-86.
45. Flath, R. A.; Black, D. R.; Guadagni, D. G.; McFadden, W. H.; Schultz, T. H. Identification and organoleptic evaluation of compounds in Delicious apple essence J. Agric. Food Chem. 1967, 15, 29-35
46. Zea, L.; Moyano, L.; Moreno, J.; Cortes, B.; Medina, M. Discrimination of the aroma fraction of Sherry wines obtained by oxidative and biological ageing Food Chem. 2001, 75, 79-84
47. Larsen, M.; Poll, L. Odour thresholds of some important aroma compounds in strawberries Z. Lebensm.-Unters. Forsch. A 1992, 195, 120-123
48. Schnabel, K. O.; Belitz, H. D.; Von Ranson, C. Investigations on the structure-activity relation of odorous substances. I. Detection thresholds and odor qualities of aliphatic and alicyclic compounds containing oxygen functions Z. Lebensm.-Unters. Forsch. 1988, 187, 215-23
49. Liu, C. H.; Cheng, Y. J.; Zhang, H. Y.; Deng, X. X.; Chen, F.; Xu, J. Volatile constituents of wild citrus mangshanyegan (Citrus nobilis lauriro) peel oil J. Agric. Food Chem. 2012, 60 (10) 2617-2628