| Title: | Insights into the major aroma-active compounds in clear red raspberry juice (Rubus idaeus L. cv. Heritage) by molecular sensory science approaches |
| Author(s): | Zhang W; Lao F; Bi S; Pan X; Pang X; Hu X; Liao X; Wu J; |
| Address: | "College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China; Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing 100083, China; Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China. Laboratory of Tobacco and Aromatic Plants Quality and Safety Risk Assessment, Ministry of Agriculture and Rural Affairs, Tobacco Research Institute of Chinese Academy of Agricultural Sciences, Qingdao 266001, China. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China; Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing 100083, China; Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China. Electronic address: wjhcau@hotmail.com" |
| DOI: | 10.1016/j.foodchem.2020.127721 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "The major aroma-active compounds in clear red raspberry juice were identified by molecular sensory science approaches. Thirty-one aroma-active compounds were identified using detection frequency analysis and aroma extract dilution analysis. Among them, 18 volatiles with aroma activity in red raspberry were identified for the first time, while 14 volatiles with odor activity values (OAVs) >/= 1 were confirmed as the major aroma-active compounds. Three C6 aldehydes showed the highest detection frequencies of 8, and beta-ionone exhibited the highest OAV of 9507 and flavor dilution factor of 512, which indicated that the floral and grassy note could be dominant in overall aroma. Quantitative descriptive analysis suggested that the grassy, floral, woody, and caramel-like notes can be simulated using aroma recombination model 1. Electronic nose analysis also demonstrated that model 1 had closer similarity to the original juice than others. The combination strategy used here would help improve the knowledge of red raspberry aroma" |
| Keywords: | Discriminant Analysis Electronic Nose Flavoring Agents/*analysis/isolation & purification Fruit and Vegetable Juices/*analysis Gas Chromatography-Mass Spectrometry Norisoprenoids/isolation & purification Principal Component Analysis Rubus/*chemistry/metab; |
| Notes: | "MedlineZhang, Wentao Lao, Fei Bi, Shuang Pan, Xin Pang, Xueli Hu, Xiaosong Liao, Xiaojun Wu, Jihong eng England 2020/08/09 Food Chem. 2021 Jan 30; 336:127721. doi: 10.1016/j.foodchem.2020.127721. Epub 2020 Aug 1" |
