TI:

Title
Determination of potent odorants in apple by headspace gas dilution analysis

AU:

Author
Komthong, Pongsuriya; Hayakawa, Shoichi; Katoh, Tatsuo; Igura, Noriyuki; Shimoda, Mitsuya

AF:

Author Affiliation
Laboratory of Food Process Engineering, Division of Food Biotechnology, Department of Bioscience and Biotechnology, Graduate School of Bioresource and Bioenvironmental Sciences, Faculty of Agriculture, Kyushu University, Hakozaki 6-10-1, Higashi-ku, Fukuoka city, Fukuoka prefecture 812-8581, Japan, komthong@agr.kyushu-u.ac.jp

SO:

Source
Food Science and Technology/Lebensmittel-Wissenschaft und Technologie [Food Sci. Technol./Lebensm.-Wiss. Technol.]. Vol. 39, no. 5, pp. 472-478. Jun 2006.

IS:

ISSN
0023-6438

DE:

Descriptors

Aroma compounds; Odorants; Volatiles; Flavor; Fruits; Malus

AB:

Abstract
Gas chromatography-olfactometry with headspace gas dilution analysis was used to evaluate the odor potencies of volatile compounds in Fuji apple. To improve the resolution of volatile compounds, the dilution analysis was conducted on two types of capillary columns with different polarities. Thirty three and 20 compounds were identified on DB-WAX and DB-5 columns, respectively. Methyl 2-methylbutanoate, isobutyl acetate, ethyl butanoate, ethyl 2-methylbutanoate, isopentyl formate, butyl acetate and hexyl acetate as well as hexanal were important odor contributors in the headspace gas of apple on the basis of high Flavor Dilution (FD) factors. Threshold values-in-air of these compounds were also estimated from the relationships between their FD factors and concentrations. Methyl 2-methylbutanoate and ethyl 2-methylbutanote were considered as the most potent odorants because of their lowest threshold values. In addition, the threshold values-in-air of isopentyl formate, isopentyl acetate and butyl isobutanoate, which have never been reported, were estimated at 0.149, 1.95 and 0.00607 mu l/l, respectively.

LA:

Language
English

SL:

Summary Language
English

PY:

Publication Year
2006

PT:

Publication Type
Journal Article

PB:

Publisher
Elsevier Science B.V., P.O. Box 211 Amsterdam 1000 AE Netherlands, nlinfo-f@elsevier.nl, http://www.elsevier.nl/

DO:

DOI
10.1016/j.lwt.2005.03.003

CL:

Classification
R 18062 Food constituents

UD:

Update
200603

SF:

Subfile
Chemoreception Abstracts

AN:

Accession Number
6692569

PG:

Journal Pages
472-478

JV:

Journal Volume
39

JI:

Journal Issue
5