Abstract
The aroma profiles of 11 gooseberry cultivars were analyzed by headspace HRGC-MS. The varieties 'Achilles', 'Bekay', and 'Xenia' were also investigated regarding changes in their flavor compositions during ripening. The results show that mainly two flavor compounds are responsible for the aroma profile of gooseberries: the green flavor is pre-dominantly due to (Z)-3-hexenal, while the fruity estery smell is mainly imparted by ethyl acetate. During ripening a decrease in green flavors and a constant increase in fruity flavors can be observed. As soon as the ratio between (Z)-3-hexenal and ethyl acetate falls below 1, the fruit shows a pronounced off-flavor.
| Translated title of the contribution | Analysis of aroma compounds in fresh gooseberry fruit (Ribes uva-crispa L.) by means of headspace HRGC-MS |
|---|---|
| Original language | German |
| Pages (from-to) | 108-116 |
| Number of pages | 9 |
| Journal | Mitteilungen Klosterneuburg |
| Volume | 63 |
| Issue number | 2 |
| State | Published - 2013 |