Details

Autor(en) / Beteiligte

• Nikfardjam, Martin Pour
• Maier, Daniel

Titel

Development of a headspace trap HRGC/MS method for the assessment of the relevance of certain aroma compounds on the sensorial characteristics of commercial apple juice

Ist Teil von

• Food chemistry, 2011-06, Vol.126 (4), p.1926-1933

Ort / Verlag

Kidlington: Elsevier Ltd

Erscheinungsjahr

2011

Quelle

Alma/SFX Local Collection

Beschreibungen/Notizen

• ► Development of a fast, simple and gentle analysis method for the analysis of apple juice aroma. ► Juices not made from concentrated mainly dominated by aromas with fruity, ripe, sweet characteristics. ► Juices made from concentrate rather dominated by green, fresh, estery aromas. ► Neither of the single compounds nor indexes calculated thereof could be used for reliable assessment of juice quality. A reliable and simple method was developed for the completely automatised analysis of apple juice aroma compounds. In total 26 flavour compounds could be measured by headspace trap gas chromatography/mass spectrometry (GC/MS). We used the method to analyse 85 commercially available apple juices, of which 67 apple juices were not from concentrate. Our results show that apple juices not from concentrate are mainly characterised by flavour compounds responsible for fruity, ripe, and sweet aroma impressions, such as 1-butanol, 2-methyl-1-butanol, ethylbutyrate, and ethyl-2-methylbutyrate. On the contrary, apple juices made from concentrate were dominated by acetaldehyde, E-2-hexenal, 3-methyl-1-butanol, ethyl acetate, and hexanal, which are mainly responsible for sensory impressions, such as ‘green, fresh, estery’. According to our data, neither of the single compounds nor indexes calculated thereof as suggested by some authors could be used for the reliable assessment of apple juice quality. Thus, these results suggest that sensory evaluation remains the ultimate mean to reliably assess apple juice quality.