Evaluation of key aroma compounds in hand-squeezed grapefruit juice (Citrus paradisi Macfayden) by quantitation and flavor reconstitution experiments
Evaluation of key aroma compounds in hand-squeezed grapefruit juice (Citrus paradisi Macfayden) by quantitation and flavor reconstitution experiments
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DOI：
10.1021/jf001235x
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发表时间：
2001-03-01
影响因子：
6.1
通讯作者：
Schieberle, P
中科院分区：
文献类型：
--
作者：
Buettner, A;Schieberle, P
25气味活性化合物定量新鲜，手榨汁的白沼无核葡萄柚使用稳定同位素稀释测定。通过计算气味剂的气味活性值，（它们在果汁中的浓度与它们在水中的气味阈值的比率）表明，果味酯2-甲基丙酸乙酯、丁酸乙酯和（S）-2-甲基丁酸乙酯，和果味甜葡萄酒内酯，以及草味（Z）-己-3-烯醛，和具有金属气味的反式-4，5-环氧-（E）-癸-2-烯醛，是新鲜葡萄柚汁中最强烈的气味。典型的含硫的葡萄柚样气味质量主要是由于重的黑醋栗样4-巯基-4-甲基戊-2-酮和葡萄柚样气味的1-对薄荷烯-8-硫醇。这些发现证实了重建实验，以模拟新鲜葡萄柚汁的香气。
Twenty-five odor-active compounds were quantified in the fresh, hand-squeezed juice of White Marsh seedless grapefruits using stable isotope dilution assays. By calculation of the odor activity values of the odorants (ratio of their concentrations in the juice to their odor thresholds, in water) it was shown that the fruity esters ethyl 2-methylpropanoate, ethyl butanoate, and (S)-ethyl 2-methyl- butanoate, and the fruity, sweet winelactone, as well as the grassy smelling (Z)-hex-3-enal, and trans-4,5-epoxy-(E)-dec-2-enal with metallic odor, were among the most potent odorants of the fresh grapefruit juice. The typical sulfurous, grapefruit-like odor quality was mainly due to the catty, blackcurrant-like 4-mercapto-4-methylpentan-2-one and the grapefruit-like smelling 1-p-menthene-8-thiol. These findings were confirmed by reconstitution experiments to simulate the aroma of the fresh grapefruit juice.