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  • 1
    Electronic Resource
    Electronic Resource
    Novel volatiles in pineapple fruit and their sensory properties (1985)
    s.l. : American Chemical Society
    Journal of agricultural and food chemistry 33 (1985), S. 232-235 
    Details
    ISSN: 1520-5118
    Source: ACS Legacy Archives
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/jf00062a019
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  • 2
    Electronic Resource
    Electronic Resource
    Volatile components of chickpea (Cicer arietinum L.) seed (1989)
    s.l. : American Chemical Society
    Journal of agricultural and food chemistry 37 (1989), S. 659-662 
    Details
    ISSN: 1520-5118
    Source: ACS Legacy Archives
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/jf00087a018
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  • 3
    Electronic Resource
    Electronic Resource
    Natural Occurrence of Undecaenes in Some Fruits and Vegetables (1985)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 50 (1985), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: 1-(E,Z)-3,5-undecatriene and 1-(E,Z,Z)-3,5,8-undecatetraene were isolated under enzyme inhibition from edible parts of peach, passion fruit, and kiwi; the triene only was found in celery, parsley, mandarine, apple and pear. Capillary gas chromatography, sniffing-capillary gas chromatography, and combined “live”-capillary gas chromatography-mass spectrometry of the concentrated liquid-liquid extracts were used to establish their identity. Owing to their ultra-low odor detection thresholds and the proposed biogenesis, these trace compounds may be “character impacts” in a wide variety of food flavors of plant origin.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1985.tb10558.x
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  • 4
    Electronic Resource
    Electronic Resource
    Changes in flavour composition during thermal concentration of apricot purée (1993)
    Springer
    European food research and technology 197 (1993), S. 541-545 
    Details
    ISSN: 1438-2385
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Description / Table of Contents: Abstract Qualitative and quantitative changes in the flavour composition of Italian apricots (Prunus armeniaca, L.) during thermal concentration of a fruit purée have been investigated by gas chromatographic (GC) and GC-mass spectrometric techniques. The results demonstrate that the enantiomeric distribution of γ-lactones in apricot is not affected by thermal processing. A significant increase in the content of partly racemic mono- and dihydroxylated terpenic alcohols during processing has to be attributed to glycosidically bound precursors. The quantitative distribution of flavour compounds in fresh apricots, fruit purée, fruit and flavour concentrate is discussed.
    Notes: Zusammenfassung Qualitative und quantitative Veränderungen in der Aromastoffzusammensetzung italienischer Aprikosen (Prunus armeniaca, L.) während der Verarbeitung vom Fruchtpüree zum Konzentrat wurden gaschromatographisch und gaschromatographisch-massenspektrometrisch untersucht. Die Ergebnisse zeigen, daß die Enantiomerenverteilung bei γ-Lactonen in Aprikosen durch die thermische Belastung bei der Verarbeitung nicht beeinflußt wird. Ein deutlicher Anstieg im Gehalt teilweise racemisch vorliegender mono- und dihydroxylierter Terpenalkohole bei der Verarbeitung kann auf das Vorliegen glykosidisch gebundener Vorstufen zurückgeführt werden. Die quantitative Verteilung der Aromastoffe in frischen Aprikosen, Püree, Frucht- und Aromakonzentrat wird diskutiert.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01192853
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  • 5
    Electronic Resource
    Electronic Resource
    Biotechnologische Erzeugung von Aromastoffen (1986)
    Springer
    European food research and technology 183 (1986), S. 169-171 
    Details
    ISSN: 1438-2385
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Description / Table of Contents: Zusammenfassung Die Aromastoffe von frischen und gefriergetrockneten Bananenscheiben wurden nach extraktiver Anreicherung mittels Gaschromatographie/Massenspektrometrie untersucht. Während zahlreiche Komponenten in der stärkereichen Matrix gut zurückgehalten werden, erfahren die leichtflüchtigen Carboxylester Verluste von 50–80%. Zur Kompensation der Verluste der sensorisch besonders wichtigen Isopentylester sind Bananenfrüchte vor dem Trocknungsschritt dem biotechnologischen Verfahren der PA (=precursorhaltige Atmosphäre) — Lagerung unterzogen worden. Durch die Nutzung natürlicher Stoffwechselwege wird eine beträchtliche Aromaanreicherung im Fruchtgewebe erzielt. Es resultiert ein qualitativ verbessertes Trockenprodukt mit einem Isopentylestergehalt, der dem von frischen Früchten entspricht.
    Notes: Summary The flavour compounds of fresh and freeze-dried banana slices were concentrated by solvent extraction and investigated by gas chromatography/mass spectrometry. While many compounds show good retention in the starchy matrix, the highly volatile carboxylic esters show losses from 50 to 80%. Compensating for the losses of the isopentyl esters — compounds of special sensory importance — bananas were submitted to the biotechnological process of PA (=precursor atmosphere) — storage prior to dehydration. A considerable flavour accumulation in the fruit tissue is achieved by using natural metabolic pathways. As a result a quality improved dry product — containing a similar amount of isopentyl esters as the fresh fruit — is obtained.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01027440
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  • 6
    Electronic Resource
    Electronic Resource
    The flavour of cape gooseberry (Physalis peruviana L.) (1989)
    Springer
    European food research and technology 188 (1989), S. 122-126 
    Details
    ISSN: 1438-2385
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Description / Table of Contents: Summary The volatile constituents of cape gooseberry (Physalis peruviana L.) were characterized using liquid/liquid extraction and fractionation of the flavour concentrates on silica gel, followed by high resolution gas chromatography and coupled gas chromatography — mass spectrometry. Sniffing gas chromatography of serially diluted flavour extracts showed methyl 2-methylbutyrate, 2,5-dimethyl-4-hydroxy-(2H)-furanone and its 4-methoxy derivative, 4- and 5-octanolide, β-ionone, and β-damascenone to be impact components. The non-volatile flavour fraction contained glucose, fructose, sucrose, citric acid, and smaller amounts of organic aliphatic and benzoic acids. The bound forms of volatiles were dominated by benzyl alcohol, 2-methylpropanol, and 2-methyl-butanol. The presence of significant amounts of activated acyl moieties in the fruit was indirectly concluded from various data.
    Notes: Zusammenfassung Die flüchtigen Inhaltsstoffe der Kapstachelbeere (Physalis peruviana L.) sind nach Flüssig/Flüssig-Extraktion und Kieselgelfraktionierung der Aromakonzentrate mittels hochauflösender Gaschromatographie und Kopplung Gaschromatographie-Massenspektrometrie charakterisiert worden. Durch gaschromatographische Sniffing-Analyse von sukzessive verdünnten Aromaextrakten sind 2-Methylbuttersäuremethylester, 2,5-Dimethyl-4-hydroxy-3(2H)-furanon und dessen Methoxyderivat, 4- und 5-Octanolid sowie β-Jonon and β-Damascenon als sensorische Schlüsselsubstanzen erkannt worden. Die nichtflüchtige Aromafraktion enthält Glucose, Fructose, Saccharose, Citronensäure und kleinere Mengen an organischen, aliphatischen und benzoiden Säuren. Bei den gebunden vorliegenden flüchtigen Komponenten dominieren Benzylalkohol, 2-Methylpropanol und 2-Methylbutanol. Die Frucht enthält, wie verschiedene Befunde indirekt belegen, größere Mengen an aktivierten Acylresten.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01042735
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  • 7
    Electronic Resource
    Electronic Resource
    Über die Aromastoffzusammensetzung von Hochdruckextrakten (1992)
    Springer
    European food research and technology 194 (1992), S. 545-551 
    Details
    ISSN: 1438-2385
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Description / Table of Contents: Summary In order to analyse the distinct sensorial difference between the preferred supercritical gas extract and comparable distillates of Muntokpepper, the sensory contribution of about 180 identified volatile compounds was evaluated. Limonene, myrcene, linalool, 1,8-cineol, terpinen-5-ol,p- andm-cresol, 3,4-methylenedioxycinnamic aldehyde and piperonal certainly contribute to the total flavour, but a typical pepperodour can be attributed only to oxygen-containing sesquiterpenoids, amounting to 2.8% of the total oil in the supercritical gas extract and less than 0.6% in the distillates. The non-volatile acid amides may contribute to the peppery taste of the supercritical gas extract.
    Notes: Zusammenfassung Um die deutlichen sensorischen Unterschiede zwischen den geschmacklich sowie geruchlich bevorzugten Hochdruckextrakten und entsprechenden Destillaten aus Muntok-Pfeffer analytisch fassen zu können, wurden im Rahmen einer umfassenden Bestandsaufnahme nahezu 180 Komponenten identifiziert und ihr sensorischer Beitrag zum Pfefferaroma beurteilt. Limonen, Myrcen, Linalool, 1,8-Cineol, Terpinen-5-o1,p- undm-Kresol, 3,4-Methylendioxyzimtaldehyd und Piperonal leisten sicherlich einen deutlichen Beitrag, geprägt wird das Pfefferaroma jedoch von sauerstoffhaltigen Sesquiterpenverbindungen, deren Gehalt im Hochdruckextrakt mit 2,8% gegenüber weniger als 0,6% in den Destillaten deutlich erhöht ist. Die nicht wasserdampfflüchtigen Säureamide dürften sich im Hochdruckextrakt geschmacklich auswirken.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01185481
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