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  • 1
    Electronic Resource
    Electronic Resource
    Volatiles of wild strawberries, Fragaria vesca L., compared to those of cultivated berries, Fragaria .times. ananassa cv Senga Sengana (1979)
    s.l. : American Chemical Society
    Journal of agricultural and food chemistry 27 (1979), S. 19-22 
    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/jf60221a042
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  • 2
    Electronic Resource
    Electronic Resource
    The aroma of cranberries (1981)
    Springer
    European food research and technology 172 (1981), S. 365-367 
    Details
    ISSN: 1438-2385
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Description / Table of Contents: Summary Volatile components of European and American cranberries were studied by combined gas chromatography-mass spectrometry. A total of 70 components were identified, corresponding to about 16.1 ppm and 3.7 ppm of the total volatile oil, in European and American cranberries, respectively. The aroma of cranberries is characterised by the presence of several aromatic compounds together withα-terpineol. More than 35 compounds not reported previously as cranberry volatiles were identified. These included terpinolene, p-mentha-1,8-diene, thujene, p-mentha-1,8-diol, carvenone, 1-phenylethanol, 3-phenylpropan-1-ol,trans-cinnamyl alcohol, 2-(4-hydroxyphenyl)-ethanol, 2-(4-methoxyphenyl) ethanol, salicylaldehyde, 4-methoxybenzaldehyde, 3-phenylpropanal,trans-cinnamaldehyde, vanillin, 4-hydroxyacetophenone, 4-methoxyacetophenone, 4-(4-hydroxphenyl)butan-2-one, 4-(4-hydroxy-3-methoxyphenyl)butan-2-one, methyl cinnamate, 2-phenylethyl formate, and someγ-andα-lactones. p-Methan-1,8-diol (terpin hydrate) has not been identified in any berries or fruits. In general, the concentrations of the individual components in European cranberries were 4–5 times higher than in American berries.
    Notes: Zusammenfassung Die flüchtigen Aromastoffe der europäischen und amerikanischen Moosbeeren wurden gaschromatographisch-massenspektrometrisch bestimmt. Insgesamt 70 Bestandteile wurden identifiziert, entsprechend einem Gehalt an ätherischem Öl von etwa 16,1 ppm in europäischen und 3,7 ppm in amerikanischen Moosbeeren. Charakteristisch für das Aroma von Moosbeeren ist die Anwesenheit von zahlreichen aromatischen Komponenten undα-Terpineol. Mehr als 35 Komponenten wurden festgestellt, die bisher nicht in Moosbeeren identifiziert worden sind. Zu diesen gehören: Terpinolen, p-Menthadien, Thujen, p-Menthan-1,8-diol, Carvenon, 1-Phenylaethanol, 3-Phenylpropan-1-ol,trans-Zimtalkohol, 2-(4-Hydroxyphenyl)-aethanol, 2-(4-Methoxyphenyl)aethanol, Salicylaldehyd, 4-Methoxybenzaldehyd, 3-Phenylpropanal,trans Zimtaldehyd, Vanillin, 4-Hydroxyacetophenon, 4-Methoxyacetophenon, 4-(4-Hydroxphenyl)butan-2-on, 4-(4-Hydroxy-3-methoxyphenyl)butan-2-on, Zimtsäuremethylester, Ameisensäure-2-phenylethylester sowie einigeγ- undδ-Lactone. p-Menthan-1.8-diol (Terpinhydrat) ist bisher in keinen Beeren und Früchten gefunden worden. Im allgemeinen sind die Konzentrationen der einzelnen Komponenten in der Europäischen Moosbeere 4 bis 5mal so hoch wie in amerikanischen Moosbeeren.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01127665
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  • 3
    Electronic Resource
    Electronic Resource
    Identification of volatile compounds in hybrids between raspberry (Rubus Idaeus, L.) and Arctic Bramble (Rubus Arcticus, L.) (1976)
    Springer
    European food research and technology 162 (1976), S. 263-272 
    Details
    ISSN: 1438-2385
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Description / Table of Contents: Summary The present work is concerned with the aroma of hybrids between raspberry (Rubus idaeus, L.) and arctic bramble (Rubus arcticus, L.). Analyses of the volatiles were performed in three stages. The carbonyl compounds were determined as 2,4-dinitrophenylhydrazones, the volatile acids and the neutral components separately in a combined gas chromatograph-mass spectrometer using glass capillary columns. Over 70 compounds were identified in the aroma concentrates of the hybrids. The major components included acetic and hexanoic acids,trans 3-penten-l-ol, 2-heptanol, 3-methyl-2-buten-l-ol, benzyl alcohol and linalool. 2,5-Dimethyl-4-methoxy-2,3-dihydro-3-furanone together withα- andβ-ionones, characteristic compounds of arctic bramble and raspberry, respectively, were found in the hybrids in much lower concentrations than in the parent berries. Percentage concentrations of the main components in the volatile oils, together with their approximate concentrations in the press juices, were determined. The contents of the corresponding compounds in arctic bramble and in raspberry are also given.
    Notes: Zusammenfassung Die vorliegende Untersuchung umfaßt das Aroma der Hybriden zwischen Himbeere (Rubus idaeus, L.) und Brombeere (R. arcticus, L.). Die flüchtigen Verbindungen wurden in drei Stufen durchgeführt. Die Carbonylverbindungen wurden als 2,4-Dinitrophenylhydrazone, die flüchtigen Säuren und die Neutralkomponenten mittels Gas-Chromatographie-Massenspektrometrie an Glas-Capillarsäulen analysiert. Mehr als 70 Komponenten wurden identifiziert. Zu den Hauptkomponenten gehören Essigund Capronsäure,traps-3-Penten-l-ol, 2-Heptanol, 3-Methyl-2-buten-l-ol, Benzylalkohol und Linalool. 2,5-Dimethyl-4-methoxy-2,3-dihydro-3-furanon, das die charakteristische Komponente in dem Aroma der Brombeere ist, sowie α- undβ-Ionon, die zu den wichtigsten Aromakomponenten der Himbeere gehören, wurden auch in den Hybriden gefunden, obgleich in bedeutend niedrigen Konzentrationen. Die relativen Konzentrationen der Hauptkomponenten in den flüchtigen Ölen sowie die approximativen Konzentrationen in den Preßsäften wurden gemessen. Der Gehalt der entsprechenden Komponenten in Brombeeren und Himbeeren sind angegeben.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01113308
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  • 4
    Electronic Resource
    Electronic Resource
    The aroma of finnish wild raspberries, Rubus idaeus, L. (1980)
    Springer
    European food research and technology 171 (1980), S. 180-182 
    Details
    ISSN: 1438-2385
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Description / Table of Contents: Summary Volatile components of fresh wild raspberries were studied by combined gas chromatographymass spectrometry. A total of 75 components were identified, corresponding to about 64 ppm of raspberry oil in the press juice. More than 40 compounds not reported previously as raspberry volatiles were detected. These included 5-methyl-4-hydroxy-3(2H)furanone, 2,5-dimethyl-4-hydroxy-3(2H)furanone, 2,5-dimethyl-4-methoxy-3(2H)furanone, and 11 terpenes. Two of the identified esters, ethyl 5-hydroxyoctanoate and ethyl 5-hydroxydecanoate, have not previously been identified in natural products. These esters are very unstable, forming the corresponding δ-lactones during processing of the berries.
    Notes: Zusammenfassung Die flüchtigen Aromastoffe der wilden Himbeere wurden gaschromatographisch-massenspektrometrisch bestimmt. Insgesamt 75 Bestandteile wurden identifiziert, entsprechend einem Gehalt an ätherischem Öl von etwa 64 ppm. Mehr als 40 Komponenten wurden festgestellt, die bisher nicht in Himbeeren identifiziert worden sind. Zu diesen gehören 5-Methyl-4-hydroxy-3(2H)furanon, 2,5-Dimethyl-4-hydroxy-3(2H)furanon, 2,5-Dimethyl-4-methoxy-3(2H)furanon und 11 Terpene. Die zwei identifizierten Ester, nämlich 5-Hydroxyoctansäureethylester und 5-Hydroxydecansäureethylester, sind bisher in keinen natürlichen Produkten gefunden worden. Diese Ester sind sehr unstabil und wurden beim Verarbeiten der Beeren leicht zu den entsprechenden δ-Laktonen umgewandelt.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01042646
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  • 5
    Electronic Resource
    Electronic Resource
    The influence of heat on the aroma of cloudberries (Rubus Chamaemorus L.) (1977)
    Springer
    European food research and technology 163 (1977), S. 25-30 
    Details
    ISSN: 1438-2385
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Description / Table of Contents: Summary The qualitative and quantitative differences between the volatiles of fresh and heated cloudberries have been evaluated and the significance of the differences calculated. 14 new cloudberry volatiles have been identified, including vanillin, methyl vanillate, acetovanillone and 3,5-Dhydroxy-2-methyl-4Hpyran-4-one. During the heating procedure two additional compounds, 3-hydroxypyran-2-one and 2-pyrrolaldehyde, were formed. Comparison of the quantitative data for the heated and unheated samples revealed 21 compounds having significant differences in concentration at or below the 10% level. The concentration of 4-vinylphenol, 2-methoxy-5-vinylphenol, furfural, 5-hydroxymethylfurfural and 3,5-dihydroxy2-methyl-4H-pyran-4-one increased very markedly on heating. The concentrations of 81 compounds in the unheated press juice of cloudberries are given.
    Notes: Zusammenfassung Die Unterschiede zwischen den flüchtigen Stoffen des frischen und des erhitzten Saftes der Moltebeeren wurden qualitativ und quantitativ untersucht. Dabei wurden 14 neue Verbindungen aufgefunden, wie Vanillin, Vanillinsäuremethylester, Acetovanillon und 3,5-Dihydroxy-2-methyl-4-Hpyran-4-on. Während der Wärmebehandlung wurden zusätzlich 3-Hydroxypyran-2-on und 2-Pyrrolaldehyd gebildet. 21 Komponenten zeigten im unbehandelten und im erhitzten Saft deutliche Gehaltsunterschiede. Die Konzentrationen an 4-Vinylphenol, 2-Methoxy-5vinyl-phenol, Furfurol, 5-Hydroxymethylfurfurol und 3,5-Dihydroxy-2-methyl-4H-pyran-4-on stiegen während des Erhitzens stark an. Schließlich sind die Konzentrationen von 81 Stoffen im unbehandelten Saft angegeben.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01123552
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  • 6
    Electronic Resource
    Electronic Resource
    The aroma of cloudberries (Rebus chamaemorus L.) (1976)
    Springer
    European food research and technology 160 (1976), S. 393-400 
    Details
    ISSN: 1438-2385
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Description / Table of Contents: Summary The volatile components of cloudberries (Rebus chamaemorus L.) have been analyzed by gas chromatography and mass spectrometry, and about 80 components, comprising 93% of the aroma concentrate, have been identified. The aroma of cloudberries is characterised by the presence of aromatic compounds, which constitute about 53% of the essential oil. The content of terpenes is only 1.5%. Percentage concentrations of the main components are given.
    Notes: Zusammenfassung Die flüchtigen Aromastoffe der Moltebeeren (Rubes chamaemorus L.) wurden gaschromatographisch-massenspektrometrisch bestimmt und ca. 80 Bestandteile identifiziert, ie 93% des Aromakonzentrats umfassen. Typisch für das Aroma der Moltebeeren ist das Vorkommen zahlreicher aromatischer Verbindungen, die ca. 53% des ätherischen Öls ausmachen. Der Terpengehalt ist mit nur 1,5% sehr niedrig. Die relativen Konzentrationen der Hauptkomponenten sind angegeben.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01106330
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  • 7
    Electronic Resource
    Electronic Resource
    Volatile monocarbonyl compounds of carrot roots at various stages of maturity (1978)
    Springer
    European food research and technology 166 (1978), S. 208-211 
    Details
    ISSN: 1438-2385
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Description / Table of Contents: Summary Volatile carbonyl compounds of carrot varietyFeonia Hunderup S-64 at various stages of maturity were analysed as their 2,4-DNPH's by a combined TLC-GLC-MS method. Twenty-three different carbonyl compounds were identified, of which undecanal, buten-2-al, methylbutenal, pentan-2-one, 6-methyl-5-hepten-2-one and 5-methylfurfural have not previously been found in carrot. During maturation the content of acetaldehyde and acetone increased significantly, while that of methylbutenal decreased.
    Notes: Zusammenfassung Die leichtflüchtigen Carbonylverbindungen der Karotten Varietät „Feonia Hunderup S-64” wurden in verschiedenen Stufen der Reife als 2,4-DNPH mit der kombinierten DC-GC-MS-Methode analysiert. Dreiundzwanzig verschiedene Carbonylverbindungen wurden nachgewiesen. Von diesen sind Undecanal, 2-Butenal, Methylbutenal, 2-Pentanon, 6-Methyl-5-hepten-2-on und 5-Methylfurfural noch nicht in Karotten aufgefunden worden. Während des Reifens nahm der Gehalt an Acetaldehyd und Aceton bedeutend zu. Der Gehalt an Methylbutenal verminderte sich.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01126545
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