Differences in key odorants of handmade juice of yellow-flesh peaches (Prunus persica L.) induced by the workup procedure

Citation
C. Derail et al., Differences in key odorants of handmade juice of yellow-flesh peaches (Prunus persica L.) induced by the workup procedure, J AGR FOOD, 47(11), 1999, pp. 4742-4745
Citations number
18
Language
INGLESE
art.tipo
Article
Categorie Soggetti
Agricultural Chemistry","Chemistry & Analysis
Journal title
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
ISSN journal
0021-8561 → ACNP
Volume
47
Issue
11
Year of publication
1999
Pages
4742 - 4745
Database
ISI
SICI code
0021-8561(199911)47:11<4742:DIKOOH>2.0.ZU;2-M
Abstract
Application of aroma extract dilution analysis (AEDA) on a flavor extract i solated from a freshly prepared, enzyme-inactivated peach juice using solve nt extraction and high-vacuum distillation (extract I) revealed 24 odor-act ive regions in the gas chromatogram. Flavor dilution (FD) factors ranged fr om 4 to 512. The highest, FD factors were determined for beta-damascenone ( cooked-apple-like) and gamma-decalactone (peach-like). Cooking of peaches f or 2 h in an apparatus equipped for simultaneous steam distillation/extract ion (extract II) yielded an overall more intense aroma extract (extract II) . By AEDA, 30 odorants were detected in the FD-factor region of 4-16384 and were subsequently identified. The results revealed that in extract III bes ides the two above-mentioned aroma compounds, both had FD factors of 16 384 ; delta-decalactone, gamma-dodecalactone additionally, and 6-dodeceno-gamma -lactone contributed with very high FD factors (FD 8192) to the overall aro ma. In general, the thermal treatment led to the formation of 15 new odoran ts which were not detected in I. Furthermore, the lactones and beta-damasce none were significantly increased in II, thereby indicating their generatio n from precursors in the fresh juice.