Abstract
The odour-active volatiles of Andes berry fruit (Rubus glacus Benth) were isolated by solvent-assisted flavour evaporation. Subsequent gas chromatography–olfactometry and gas chromatography coupled to mass spectrometry analyses and application of stable isotopic dilution analyses allow identifying 2-heptanol and ethyl butanoate as key aroma compounds in this fruit. Other relevant odorants were 4-hydroxy-2,5-dimethyl-3(2H)-furanone and ethyl benzoate, because of their contribution to the overall Andes berry aroma (high OAVs).
Similar content being viewed by others
Abbreviations
- AEDA:
-
Aroma extract dilution analysis
- FD:
-
Flavour dilution
- GCMS:
-
Gas chromatography coupled to mass spectrometry
- GC–O:
-
Gas chromatography–olfactometry
- OAV:
-
Odour activity value
- SAFE:
-
Solvent-assisted flavour evaporation
- SIDA:
-
Stable isotope dilution assay
References
Ruiz MP, Urueña MA, Chaverra JM. (2009) ERS MIDAS CROPS. Economic research service. http://www.ard.org.co/ABC/Archivos/Mora_Lite.pdf. Accessed Oct 2012
Morales AL, Albarracín D, Rodríguez J, Duque C, Riaño L, Espitia J (1996) J High Resolut Chromatogr 19:585–587
Duque C, Mayorga H, Knapp H, Winterhalter P, Bautista E, Morales AL (2005) In: Duque C, Morales AL (eds) El aroma frutal de Colombia. Universidad Nacional de Colombia, Bogotá, pp 179–215
Meret M, Brat P, Mertz C, Lebrun M, Günata Z (2011) Food Res Int 44:54–60
Schieberle P, Hofmann T (2011) In: Jelen H (ed) Food flavors—chemical. Sensory and Technological Properties. CRC Press, Boca Raton, FL (USA), Taylor and Francis Group, pp 411–437
Engel W, Bahr W, Schieberle P (1999) Eur Food Res Technol 209:237–241
Osorio C, Alarcón M, Moreno C, Bonilla A, Barrios J, Garzón C, Duque C (2006) J Agric Food Chem 54:509–516
Steinhaus M, Sinuco D, Polster J, Osorio C, Schieberle P (2009) J Agric Food Chem 57:2882–2888
Sinuco DC, Steinhaus M, Schieberle P, Osorio C (2010) Eur Food Res Technol 230:859–864
Osorio C, Hurtado N, Dawid C, Hofmann T, Heredia-Mira FJ, Morales AL (2012) Food Chem 132:1915–1921
Blank I, Fay LB, Lakner FJ, Schlosser M (1997) J Agric Food Chem 45:2642–2648
Sen A, Grosch W (1991) Z Lebensm Unters Forsch 192:541–547
Guth H, Grosch W (1993) J Am Oil Chem Soc 70:513–518
Kirchhoff EK (2000) PhD Thesis, Technical University of Munich, Germany
Fischer A, Schieberle P (2009) Eur Food Res Technol 229:319–328
American Society of Testing and Materials Standard E679-04 (2005) In: ASTM book of standards. American Society of Testing and Materials, West Conshohocken, PA; vol 15.08, pp 38–44
Czerny M, Christlbauer M, Christlbauer M, Fischer A, Granvogl M, Hammer M, Hartl C, Moran Hernandez N, Schieberle P (2008) Eur Food Res Technol 228:265–273
Jellinek G (1985) Sensory evaluation of food: theory and practice. VCH Verlagsgesellschaft, GmbH, Weinheim, Germany
Pabst A, Barron D, Etievant P, Schreier P (1991) J Agric Food Chem 39:173–175
Humpf HU, Schreier P (1991) J Agric Food Chem 39:1830–1832
Georgilopoulos D, Gallois AN (1987) Z Lebensm Unters Forsch 185:99–304
Du X, Finn CE, Qian MC (2010) Food Chem 119:1127–1134
Pyysalo T, Suihko M, Honkanen E (1977) Lebensm Wiss Technol 10:36–39
Du X, Finn C, Qian MC (2010) J Agric Food Chem 58:1860–1869
Schieberle P, Molyneux RJ (2012) J Agric Food Chem 60:2404–2408
Acknowledgments
This research was supported by Dirección Nacional de Investigación-Sede Bogotá, DIB, Universidad Nacional de Colombia.
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
Sinuco, D.C., Steinhaus, M., Osorio, C. et al. Quantitation of the odour-active compounds in Andes berry (Rubus glaucus Benth) fruit using the molecular sensory approach. Eur Food Res Technol 236, 373–378 (2013). https://doi.org/10.1007/s00217-012-1883-8
Received:
Revised:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s00217-012-1883-8