Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 40, Issue 10, Pages 1826-1831Publisher
ELSEVIER
DOI: 10.1016/j.lwt.2006.12.010
Keywords
apple; carvone; gamma-decalactone; ethyl 2-methylbutanoate; limonene; methyl 2-methylbutanoate; odor and taste thresholds; orange; alpha-terpineol
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The odor and taste threshold values of six aroma substances known to be constituents of fruit juices and other fruit products, i.e. limonene, alpha-terpineol, carvone, methyl 2-methylbutanoate, ethyl 2-methylbutanoate, and gamma-decalactone, were determined in various matrices, i.e. model sugar/acid solution, apple and orange juice, as well as apple and orange substitute (made by dilution of fruit juice concentrate with water). Whereas for alpha-terpineol thresholds in the 1.2-11 mg/l area were defined, limonene and carvone were determined to be sensorially effective each at 0.5mg/l. Very low thresholds were measured for gamma-decalactone, methyl 2-methylbutanoate and ethyl 2-methylbutanoate that showed sensory activity in the area of 20, 1.5, and 0.5 mu g/l, respectively. in relation to the aroma composition determined by high resolution gas chromatography-mass spectrometry (HRGC-MS), these results provide an objective possibility to evaluate the sensory efficacy and/or an 'off-flavor' potential of these compounds in fruit juices. (c) 2007 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved.
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