期刊
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
卷 216, 期 1, 页码 11-14出版社
SPRINGER
DOI: 10.1007/s00217-002-0586-y
关键词
aroma extract dilution analysis; mandarin; peel oil; (E,E)-nona-2,4-dienal; winelactone; (Z)-hex-3-enal; 4,5-epoxy-(E)-dec-2-enal
In an extract of the peel from clementines, prepared by solvent extraction, 42 odour-active compounds were detected by application of an aroma extract dilution analysis and subsequently identified by using the respective reference odorants. Among them, by far the highest flavour dilution factors were determined for the flowery smelling linalool, the fatty smelling (EE)-deca-2,4-dienal and the winelactone eliciting a sweet odour quality. These were followed by alpha-pinene, myrcene and octanal with pinetree-like, geranium leaf-like and citrus-like aromas. Among the 30 odour-active compounds identified, 11 aroma compounds are reported here for the first time as important contributors to clementine peel aroma, e.g. winelactone, (EE)-nona-2,4-dienal, carvone, (Z)-hex-3-enal or tr-4,5-epoxy-(E)-dec-2-enal.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据