Key aroma compounds in apple juice-changes during juice concentration

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...

Full description

Saved in:
Bibliographic Details
Published inDevelopments in Food Science Vol. 43; pp. 189 - 192
Main Authors Steinhaus, Martin, Bogen, Johanna, Schieberle, Peter
Format Book Chapter
LanguageEnglish
Published 2006
Online AccessGet full text

Cover

More Information
Summary: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.
ISBN:9780444527424
0444527427
ISSN:0167-4501
DOI:10.1016/S0167-4501(06)80045-2