Aroma Extract Dilution Analysis of cv. Meeker (Rubus idaeus L.) Red Raspberries from Oregon and Washington

• Published in: Journal of agricultural and food chemistry Vol. 52; no. 16; pp. 5155 - 5161
• Main Authors: Klesk, Keith, Qian, Michael, Martin, Robert R
• Format: Journal Article
• Language: English
• Published: Washington, DC American Chemical Society 11.08.2004
• Subjects: Biological and medical sciences; Food industries; Fruit - chemistry; Fruit and vegetable industries; fruit composition; Fundamental and applied biological sciences. Psychology; gas chromatography; Gas Chromatography-Mass Spectrometry; mass spectrometry; odor compounds; Odorants - analysis; odors; Oregon; Plant Extracts - chemistry; raspberries; Rosaceae - chemistry; Rubus idaeus; volatile organic compounds; Washington; Oregon; Washington; United States; North America; America; Fruit; Rosaceae; Meeker; Extract; raspberry aroma; GC-MS; Gas chromatography; Dilution; Dicotyledones; Analysis; Angiospermae; Raspberry; Spermatophyta; Rubus idaeus; Aroma; GC/O; AEDA
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/jf0498721

The aromas of cultivar Meeker red raspberry from Oregon and Washington were analyzed by aroma extract dilution analysis. Seventy-five aromas were identified [some tentatively (superscript T)] by mass spectrometry and gas chromatography−retention index; 53 were common to both, and 22 have not been previously reported in red raspberry. Twenty-one compounds had an equivalent odor impact in both:  2,5-dimethyl-4-hydroxy-3-(2H)-furanone, hexanal, 4-(2,6,6-trimethyl-1-cyclohexen-1-yl)-3-buten-2-one, (E)-β-3,7-dimethyl-1,3,6-octatrieneT, 6,6-dimethyl-2-methylenebicyclo[3.1.1]heptaneT, 1-(2,6,6-trimethyl-1,3-cyclohexadien-1-yl)-2-buten-1-one, ethanoic acid, (Z)-3-hexenalT, 3-methylmercaptopropionaldehyde, (Z)-3-hexenol, 2,6-dimethyl-2,7-octadien-6-ol, butanoic acid, ethyl 2-methylpropanoate, (E)-2-hexenal, hexyl formateT, 2,3-butanedione, heptanalT, thiacyclopentadieneT, cyclohexane carbaldehydeT, (E)-3,7-dimethyl-2,6-octadien-1-olT, and 4-(p-hydroxyphenyl)-2-butanone. Oregon Meeker had 14 odorants with higher flavor dilution (FD) factors than Washington Meeker:  4-(2,6,6-trimethyl-2-cyclohexen-1-yl)-3-buten-2-oneT, 1-octanol, 5-isopropyl-2-methylcyclohexa-1,3-dieneT, 7-methyl-3-methylene-1,6-octadieneT, ethyl hexanoate, 3-methylbutyl acetateT, ethyl propanoate, 4-(4-hydroxy-3-methoxyphenyl)-2-butanoneT, 2-methylbutanoic acid, 1-octen-3-ol, ethyl cyclohexane carboxylateT, 2-methylthiacyclopentadieneT, (Z)-3-hexenyl acetateT, and 4-(2,6,6-trimethyl-2-cyclohexen-1-yl)-3-buten-2-olT. Washington Meeker had 16 odorants with higher FD factors than Oregon Meeker:  5-ethyl-3-hydroxy-4-methyl-2-(5H)-furanoneT, dimethyl sulfideT, 2-ethyl-4-hydroxy-5-methyl-3-(2H)-furanoneT, 1-hexanolT, ethyl 2-methylbutanoate, 3,7-dimethyl-1,6-octadien-3-yl acetateT, methyl hexanoate, phenyl ethanoic acidT, neo-allo-3,7-dimethyl-1,3,6-octatrieneT, 2-nonanoneT, 2-(4-methylcyclohex-3-enyl)propan-2-olT, phenylmethanolT, 5-octanolideT, 2-phenylethanol, 1-isopropyl-4-methylenebicyclo[3.1.0]hexaneT, and 2-undecanone. Keywords: Meeker; raspberry aroma; AEDA; GC/O; GC-MS