Comparison of isolation methods for the determination of important aroma compounds in black currant (Ribes nigrum L.) juice, using nasal impact frequency profiling.
The influence of isolation method on the determination of important aroma compounds in black currant juice was investigated by surface of nasal impact frequency (SNIF) gas chromatography-olfactometry (GC-O). The applied methods were solvent extraction, static headspace, and purge and trap using 15 and 60 min of purge time. By the four methods, a total of 59 odors were observed, and, of these, 44 corresponded to compounds that could be identified. For the headspace methods increasing purge volumes resulted in recoveries of additional, less volatile compounds. The main compound groups recovered by the headspace methods were esters and terpenes, whereas compounds recovered by solvent extraction were not as dominated by fruity odors. For most compounds there was agreement between the size of the SNIF value obtained by GC-O and the amount of the measurable compound found by gas chromatography-mass spectrometry.
Varming
Camilla
C
Department of Dairy and Food Science, Royal Veterinary and Agricultural University, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark.
Petersen
Mikael A
MA
Poll
Leif
L
D001628:Beverages / Q000032:analysis; D002849:Chromatography, Gas / Q000379:methods*; D004952:Esters / Q000032:analysis; D005638:Fruit / Q000737:chemistry*; D008401:Gas Chromatography-Mass Spectrometry; D009812:Odorants / Q000032:analysis*; D031965:Ribes / Q000737:chemistry*; D012903:Smell; D013729:Terpenes / Q000032:analysis; D014835:Volatilization
D004952:Esters; D013729:Terpenes