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Volatile flavour compounds in heated blackberry juices

Uber flüchtige Aromastoffe in erhitzten Brombeersäften

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Zusammenfassung

Die flüchtigen Aromastoffe durch simultane Destillation/Extraktion aus Brombeersäften von zwei wilden Sorten und einer Kultursorte isoliert. Alle Extrakte wurden vorher entsäuert, dann fraktioniert, durch GC-MS und GC-IR analysiert und sensorisch am Ende der chromatographischen Kolonne beurteilt. Alkohole, Furane und Aldehyde sind die vorherrschenden chemischen Klassen für alle erhitzten Säfte; der wichtige Bestandteil ist 2-Heptanol für die Kultursorte und Furfurol für beide wilde Sorten. Die Zugabe von 50% (g/g) Zucker während der Hitzebehandlung ändert daran wenig.

Summary

Volatile compounds were isolated from the blackberry juices of two wild varieties and one cultivated variety by simultaneous distillations/extractions. All extracts were freed from acids, fractionated, analysed by gas chromatography-mass spectrometry (GC-MS) and gas chromatography-infrared spectrometry (GC-IR) and sensorially assessed at the sniffing-port of the chromatograph. Alcohols, furans and aldehydes are the predominant chemical classes of all kinds of heated juices, the most abundant compound being 2-heptanol in the cultivated variety and furfural in the wild blackberry varieties. The addition of 50% (w/w) sugar during the heating treatment does not modify the odorous profile.

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Authors and Affiliations

  1. Laboratoire de Recherches sur les Arômes, Institut National de la Recherche Agronomique, B.V. 1540, F-21034, Dijon Cédex, France

    Dimitris N. Georgilopoulos & Annie N. Gallois

Authors
  1. Dimitris N. Georgilopoulos
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  2. Annie N. Gallois
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Georgilopoulos, D.N., Gallois, A.N. Volatile flavour compounds in heated blackberry juices. Z Lebensm Unters Forch 185, 299–306 (1987). https://doi.org/10.1007/BF01123035

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  • DOI: https://doi.org/10.1007/BF01123035

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