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Quantitation of the odour-active compounds in Andes berry (Rubus glaucus Benth) fruit using the molecular sensory approach

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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).

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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

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Acknowledgments

This research was supported by Dirección Nacional de Investigación-Sede Bogotá, DIB, Universidad Nacional de Colombia.

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Correspondence to Diana Cristina Sinuco.

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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

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  • DOI: https://doi.org/10.1007/s00217-012-1883-8

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