Key aroma compounds in apple juice-changes during juice concentration

Martin Steinhaus, Johanna Bogen, Peter Schieberle

Research output: Contribution to journalArticlepeer-review

15 Scopus citations


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.

Original languageEnglish
Pages (from-to)189-192
Number of pages4
JournalDevelopments in Food Science
Issue numberC
StatePublished - 2006


Dive into the research topics of 'Key aroma compounds in apple juice-changes during juice concentration'. Together they form a unique fingerprint.

Cite this