Quantitation of the odour-active compounds in Andes berry (Rubus glaucus Benth) fruit using the molecular sensory approach

Diana Cristina Sinuco; Martin Steinhaus; Coralia Osorio; Peter Schieberle

doi:10.1007/s00217-012-1883-8

Quantitation of the odour-active compounds in Andes berry (Rubus glaucus Benth) fruit using the molecular sensory approach

Diana Cristina Sinuco, Martin Steinhaus, Coralia Osorio, Peter Schieberle

Research output: Contribution to journal › Article › peer-review

12 Scopus citations

Abstract

The odour-active volatiles of Andes berry fruit (Rubus glacus Benth) were isolated by solvent-assisted flavour evaporation. Subsequent gas chromatography-olfactometry and gas chromatography coupled to mass spectrometry analyses and application of stable isotopic dilution analyses allow identifying 2-heptanol and ethyl butanoate as key aroma compounds in this fruit. Other relevant odorants were 4-hydroxy-2,5-dimethyl-3(2H)-furanone and ethyl benzoate, because of their contribution to the overall Andes berry aroma (high OAVs).

Original language	English
Pages (from-to)	373-378
Number of pages	6
Journal	European Food Research and Technology
Volume	236
Issue number	2
DOIs	https://doi.org/10.1007/s00217-012-1883-8
State	Published - Feb 2013
Externally published	Yes

Keywords

Andes berry
Rubus glaucus Benth
Solvent-assisted flavour evaporation
Stable isotope dilution assay

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10.1007/s00217-012-1883-8

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title = "Quantitation of the odour-active compounds in Andes berry (Rubus glaucus Benth) fruit using the molecular sensory approach",

abstract = "The odour-active volatiles of Andes berry fruit (Rubus glacus Benth) were isolated by solvent-assisted flavour evaporation. Subsequent gas chromatography-olfactometry and gas chromatography coupled to mass spectrometry analyses and application of stable isotopic dilution analyses allow identifying 2-heptanol and ethyl butanoate as key aroma compounds in this fruit. Other relevant odorants were 4-hydroxy-2,5-dimethyl-3(2H)-furanone and ethyl benzoate, because of their contribution to the overall Andes berry aroma (high OAVs).",

keywords = "Andes berry, Rubus glaucus Benth, Solvent-assisted flavour evaporation, Stable isotope dilution assay",

author = "Sinuco, {Diana Cristina} and Martin Steinhaus and Coralia Osorio and Peter Schieberle",

note = "Funding Information: Acknowledgments This research was supported by Direcci{\'o}n Nacional de Investigaci{\'o}n-Sede Bogot{\'a}, DIB, Universidad Nacional de Colombia.",

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doi = "10.1007/s00217-012-1883-8",

language = "English",

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journal = "European Food Research and Technology",

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T1 - Quantitation of the odour-active compounds in Andes berry (Rubus glaucus Benth) fruit using the molecular sensory approach

AU - Sinuco, Diana Cristina

AU - Steinhaus, Martin

AU - Osorio, Coralia

AU - Schieberle, Peter

N1 - Funding Information: Acknowledgments This research was supported by Dirección Nacional de Investigación-Sede Bogotá, DIB, Universidad Nacional de Colombia.

PY - 2013/2

Y1 - 2013/2

N2 - The odour-active volatiles of Andes berry fruit (Rubus glacus Benth) were isolated by solvent-assisted flavour evaporation. Subsequent gas chromatography-olfactometry and gas chromatography coupled to mass spectrometry analyses and application of stable isotopic dilution analyses allow identifying 2-heptanol and ethyl butanoate as key aroma compounds in this fruit. Other relevant odorants were 4-hydroxy-2,5-dimethyl-3(2H)-furanone and ethyl benzoate, because of their contribution to the overall Andes berry aroma (high OAVs).

AB - The odour-active volatiles of Andes berry fruit (Rubus glacus Benth) were isolated by solvent-assisted flavour evaporation. Subsequent gas chromatography-olfactometry and gas chromatography coupled to mass spectrometry analyses and application of stable isotopic dilution analyses allow identifying 2-heptanol and ethyl butanoate as key aroma compounds in this fruit. Other relevant odorants were 4-hydroxy-2,5-dimethyl-3(2H)-furanone and ethyl benzoate, because of their contribution to the overall Andes berry aroma (high OAVs).

KW - Andes berry

KW - Rubus glaucus Benth

KW - Solvent-assisted flavour evaporation

KW - Stable isotope dilution assay

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DO - 10.1007/s00217-012-1883-8

M3 - Article

AN - SCOPUS:84872765197

SN - 1438-2377

VL - 236

SP - 373

EP - 378

JO - European Food Research and Technology

JF - European Food Research and Technology

IS - 2

ER -

Quantitation of the odour-active compounds in Andes berry (Rubus glaucus Benth) fruit using the molecular sensory approach

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