TY - JOUR
T1 - Key aroma compounds in apple juice-changes during juice concentration
AU - Steinhaus, Martin
AU - Bogen, Johanna
AU - Schieberle, Peter
PY - 2006
Y1 - 2006
N2 - Potent apple juice odorants, including 1-butanol, β-damascenone, dimethyl sulfide, ethyl butanoate, ethyl 2-methylbutanoate, hexanal, 1-hexanol, (E)-2-hexenal and 1-octen-3-one were quantified using stable isotope dilution assays in juice and in the aroma fractions thereof obtained by an industrial juice concentration process. Results showed a distinct loss of the major juice aroma component β-damascenone during juice concentration. High losses were also found for dimethyl sulfide and 1-octen-3-one.
AB - Potent apple juice odorants, including 1-butanol, β-damascenone, dimethyl sulfide, ethyl butanoate, ethyl 2-methylbutanoate, hexanal, 1-hexanol, (E)-2-hexenal and 1-octen-3-one were quantified using stable isotope dilution assays in juice and in the aroma fractions thereof obtained by an industrial juice concentration process. Results showed a distinct loss of the major juice aroma component β-damascenone during juice concentration. High losses were also found for dimethyl sulfide and 1-octen-3-one.
UR - http://www.scopus.com/inward/record.url?scp=77954637845&partnerID=8YFLogxK
U2 - 10.1016/S0167-4501(06)80045-2
DO - 10.1016/S0167-4501(06)80045-2
M3 - Article
AN - SCOPUS:77954637845
SN - 0167-4501
VL - 43
SP - 189
EP - 192
JO - Developments in Food Science
JF - Developments in Food Science
IS - C
ER -