Odour thresholds of some important aroma compounds in strawberries

  • Mette Larsen
  • Leif Poll
Original Paper

Summary

The odour tresholds of 24 aroma compounds in Senga Sengana strawberries were determined using duo-trio tests. The threshold values were compared with concentrations in the fruit, and the compounds divided into groups according to their aroma values (concentration/threshold). The most important compounds were ethyl butanoate, ethyl hexanoate and 2,5-dimethyl-4-hydroxy-3(2H)-furanone, but even compounds in concentrations below the threshold values had some influence on the odour.

Geruchsschwellen einiger wichtiger Aromastoffe der Erdbeeren

Zusammenfassung

Die Geruchsschwellen von 24 Aromastoffen der Senga Sengana Erdbeeren wurden mit Duo-Trio-Tests bestimmt. Die Werte wurden mit den Konzentrationen der Aromastoffe in der Frucht verglichen, und die Aromastoffe wurden in Gruppen nach den Aromawerten (Konzentration/Schwelle) eingeteilt. Die wichtigsten Komponenten waren Ethylbutanoat, Ethylhexanoat und 2,5-dimethyl-4-hydroxy-3(2H)-furanon, aber auch Komponenten in Konzentrationen unter den Schwellenwerten hatten Einfluß auf den Geruch.

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Copyright information

© Springer-Verlag 1992

Authors and Affiliations

  • Mette Larsen
    • 1
  • Leif Poll
    • 1
  1. 1.Center for Food Research and Department of Dairy and Food ScienceRoyal Veterinary and Agricultural UniversityCopenhagen FCDenmark

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