Volatile flavour compounds in heated blackberry juices.
Volatile compounds were isolated from the blackberry juices of two wild varieties and one cultivated variety by simultaneous distillations/extractions. All extracts were freed from acids, fractionated, analysed by gas chromatography-mass spectrometry (GC-MS) and gas chromatography-infrared spectrometry (GC-IR) and sensorially assessed at the sniffing-port of the chromatograph. Alcohols, furans and aldehydes are the predominant chemical classes of all kinds of heated juices, the most abundant compound being 2-heptanol in the cultivated variety and furfural in the wild blackberry varieties. The addition of 50% (w/w) sugar during the heating treatment does not modify the odorous profile.
Laboratoire de Recherches sur les Arômes, Institut National de la Recherche Agronomique, Dijon, France.
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Georgilopoulos
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Gallois
D001628:Beverages / Q000032:analysis*; D002241:Carbohydrates; D002849:Chromatography, Gas; D002850:Chromatography, Gel; D005638:Fruit / Q000032:analysis*; D013058:Mass Spectrometry; D009426:Netherlands; D009812:Odorants; D013055:Spectrophotometry, Infrared; D013649:Taste
D002241:Carbohydrates