Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 52, Issue 6, Pages 1647-1652Publisher
AMER CHEMICAL SOC
DOI: 10.1021/jf035133t
Keywords
GC-olfactometry; NIF; SNIF; aroma isolation method; black currant juice aroma; GC-MS
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The influence of isolation method on the determination of important aroma compounds in black currant juice was investigated,by surface of nasal impact frequency (SNIF) gas chromatography-olfactometry (GC-O). The applied methods were solvent extraction, static headspace, and purge and trap using 15 and 60 min of purge time. By the four methods, a total of 59 odors were observed, and, of these, 44 corresponded to compounds that could be identified. For the headspace methods increasing purge volumes resulted in recoveries of additional, less volatile compounds. The main compound groups recovered by the headspace methods were esters and terpenes, whereas compounds recovered by solvent extraction were not as dominated by fruity odors. For most compounds there was agreement between the size of the SNIF value obtained by GC-O and the amount of the measurable compound found by gas chromatography-mass spectrometry.
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