Characterization of Aronia melanocarpa Volatiles by Headspace-Solid-Phase Microextraction (HS-SPME), Simultaneous Distillation/Extraction (SDE), and Gas Chromatography-Olfactometry (GC-O) Methods

被引：40

作者：

Kraujalyte, Vilma ^{[1
]}

Leitner, Erich ^{[2
]}

Venskutonis, Petras Rimantas ^{[1
]}

机构：

[1] Kaunas Univ Technol, Dept Food Technol, LT-50254 Kaunas, Lithuania

[2] Graz Univ Technol, Inst Analyt Chem & Food Chem, A-8010 Graz, Austria

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2013年 / 61卷 / 20期

关键词：

Aronia melanocarpa berry fruits; volatile compounds; simultaneous distillation-extraction; HS-SPME; olfactometry; AROMA; JUICE; CHOKEBERRY; L; COMPONENTS; CULTIVAR; FRUITS; MS;

D O I：

10.1021/jf400152x

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

The profiles of volatile constituents of berry fruit of two Aronia melanocarpa genotypes were evaluated by headspace-solid-phase microextraction (HS-SPME), simultaneous distillation and extraction (SDE), and gas chromatography-olfactometry (GC-O). In total, 74 volatile compounds were identified in chokeberry juice, 3-penten-2-one, 3,9-epoxy-p-menth-1-ene, and benzaldehyde being the most abundant constituents; however, their percentage concentrations were remarkably different in the HS-SPME and SDE profiles. Twenty two aroma-active compounds were detected and characterized by the trained panelists in HS-SPME using GC-O detection frequency analysis. Olfactometry revealed that ethyl-2-methyl butanoate, ethyl-3-methyl butanoate, ethyl decanoate ("fruity" aroma notes), nonanal ("green" notes), unidentified compound possessing "moldy" odor, and some other volatiles may be very important constituents in formation of chokeberry aroma of both analyzed plant cultivars.

引用

页码：4728 / 4736

页数：9

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