Effects of Heating and Cream Addition on Fresh Raspberry Aroma Using a Retronasal Aroma Simulator and Gas Chromatography Olfactometry
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- 作者：Deborah D. Roberts and Terry E. Acree
- 刊名：Journal of Agricultural and Food Chemistry
- 出版年：1996
- 出版时间：December 1996
- 年：1996
- 卷：44
- 期：12
- 页码：3919 - 3925
- 全文大小：289K
- 年卷期：v.44,no.12(December 1996)
- ISSN：1520-5118
文摘
A flavor release method using a "retronasal aroma simulator" (RAS)combined with gas chromatography olfactometry (GCO) was used to study the aroma of raspberries,Rubus idaeus cv. Heritage.Dynamic headspace samples were generated with the RAS includingsynthetic saliva addition andshearing at 37 
C. A headspace dilution series was sampled fromthe RAS and analyzed byCharmAnalysis GCO to produce measures of odor potency called charm.The most potent flavorcompounds in fresh raspberries were 
-damascenone, diacetyl, sotolon,1-hexen-3-one, 1-nonen-3-one, 1-octen-3-one, and (Z)-3-hexenal. Heatingraspberries caused an increase in raspberry ketoneand rated raspberry aroma. Likewise, -damascenone, sotolon,vanillin, 1-nonen-3-one, and 1-octen-3-one showed at least 5-fold increases in charm upon heating. Creamaddition markedly decreasedaroma (GCO and sensory). Comparison of the fresh raspberries odorspectra between RAS-GCOand solvent extraction-GCO showed different profiles, with the formerhaving greater odor potencyvalues for diacetyl, 1-hexen-3-one, 1-octen-3-one, 1-nonen-3-one, andsotolon and the latter with agreater value for ethyl 2-methylbutyrate.Keywords: Aroma; GC; retronasal; raspberries
C. A headspace dilution series was sampled fromthe RAS and analyzed byCharmAnalysis GCO to produce measures of odor potency called charm.The most potent flavorcompounds in fresh raspberries were -damascenone, diacetyl, sotolon,1-hexen-3-one, 1-nonen-3-one, 1-octen-3-one, and (Z)-3-hexenal. Heatingraspberries caused an increase in raspberry ketoneand rated raspberry aroma. Likewise, -damascenone, sotolon,vanillin, 1-nonen-3-one, and 1-octen-3-one showed at least 5-fold increases in charm upon heating. Creamaddition markedly decreasedaroma (GCO and sensory). Comparison of the fresh raspberries odorspectra between RAS-GCOand solvent extraction-GCO showed different profiles, with the formerhaving greater odor potencyvalues for diacetyl, 1-hexen-3-one, 1-octen-3-one, 1-nonen-3-one, andsotolon and the latter with agreater value for ethyl 2-methylbutyrate.Keywords: Aroma; GC; retronasal; raspberries