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J Agric Food Chem

Title:		Characterization of the key aroma compounds in Bartlett pear brandies by means of the sensomics concept
Author(s):		Willner B; Granvogl M; Schieberle P;
Address:		"Lehrstuhl fur Lebensmittelchemie, Technische Universitaet Muenchen , Lise-Meitner-Strasse 34, D-85354 Freising, Germany"
Journal Title:		J Agric Food Chem
Year:		2013
Volume:		20130925
Issue:		40
Page Number:		9583 - 9593
DOI:		10.1021/jf403024t
ISSN/ISBN:		1520-5118 (Electronic) 0021-8561 (Linking)
Abstract:		"The aroma compounds in two commercial Bartlett pear brandies clearly differing in their overall aroma profiles were detected in the volatile fractions by the aroma extract dilution analysis. In brandy A eliciting the more intense pear-like, fruity aroma, ethyl (S)-2-methylbutanoate, (E)-beta-damascenone, 1,1-diethoxyethane, 2- and 3-methylbutanol, (S)-2- and 3-methylbutanoic acid, and 2-phenylethanol were found with the highest Flavor Dilution (FD) factors. In brandy B judged to have a weaker overall aroma, also (E)-beta-damascenone, ethyl (S)-2-methylbutanoate, and 2-phenylethanol revealed high FD factors, while many odorants showed lower FD factors. Fourty-four odor-active compounds were quantitated by stable isotope dilution assays, and the odor activity values (OAVs; ratio of concentrations to odor thresholds) confirmed (E)-beta-damascenone and ethyl (S)-2-methylbutanoate as important aroma compounds in brandy A, while the OAVs of most odorants were much lower in brandy B. By aroma recombination studies, the aromas of both brandies could be matched using reference odorants in the same concentrations as they occurred in the spirits. In 15 commercial Bartlett pear brandies ethyl (E,Z)-2,4-decadienoate and (E,E)-2,4-decadienoate eliciting a pear-like aroma showed a reasonable correlation of their concentrations with the overall aroma quality"
Keywords:		Alcoholic Beverages/*analysis Butyrates/analysis Fruit/chemistry Gas Chromatography-Mass Spectrometry Indicator Dilution Techniques Magnetic Resonance Spectroscopy Norisoprenoids/analysis Odorants/*analysis Phenylethyl Alcohol/analysis Pyrus/*chemistry Ta;
Notes:		"MedlineWillner, Bianca Granvogl, Michael Schieberle, Peter eng 2013/09/06 J Agric Food Chem. 2013 Oct 9; 61(40):9583-93. doi: 10.1021/jf403024t. Epub 2013 Sep 25"