Detail of "4077-47-8"

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Odor thresholds of the major volatiles identified in cloudberry (Rubus chamaemorus L

Odor thresholds of the major volatiles identified in cloudberry (Rubus chamaemorus L.) and arctic bramble (Rubus arcticus L.). Pyysalo, Tapani; Suihko, Meri; Honkanen, Erkki (Food Res. Lab., Tech. Res. Cent., Espoo, Finland). Lebensm.-Wiss. Technol., 10(1), 36-9 (English) 1977. CODEN: LBWTAP. DOCUMENT TYPE: Journal CA Section: 17 (Foods) Section cross-reference(s): 3 The odor threshold values in water and also the odor characterizations of 34 compds. identified in cloudberry and 5 compds. identified in arctic bramble were detd. The odor values of the major volatiles in these berries were calcd. as well as the odor value percentages of different classes of compds. in cloudberry. Ethyl hexanoate [123-66-0], 4-vinylphenol [2628-17-3], 2-methoxy-5-vinylphenol [621-58-9], 2-methylbutanoic acid [116-53-0], hexanal [66-25-1], benzyl alc. [100-51-6], and 2-phenylethanol [60-12-8] are the most important aroma constituents in cloudberry. In all, 19 components had odor values >1. 2,5-Dimethyl-4-methoxy-3(2 H)-furanone [4077-47-8], which is the main volatile component in arctic brambles, has an extremely high odor value (600,000) and is the most characteristic component of the berries. Four addnl. compds., linalool [78-70-6], acetoin [513-86-0], 2,5-dimethyl-4-hydroxy-3(2 H)-furanone [3658-77-3], and 2-heptanol [543-49-7], had odor values >100.

Selected ion monitoring technique and sensory analyses in the evaluation of the aroma of berries

Selected ion monitoring technique and sensory analyses in the evaluation of the aroma of berries. Hirvi, Timo; Honkanen, Erkki (Tech. Res. Cent., Finland, Food Res. Lab. 3658-77-3 and 123-66-0 are also occured in this study., Espoo 02150, Finland). Found. Biotech. Ind. Ferment. Res., [Publ.], 3(Flavour Res. Alcohol. Beverages), 275-8 (English) 1984. CODEN: FBIREN. DOCUMENT TYPE: Journal CA Section: 17 (Food and Feed Chemistry) Section cross-reference(s): 11 The application of the selected ion monitoring (SIM) technique in assessing aroma quality was studied by comparing the results of the SIM-analyses with sensory evaluation of the same samples. Relationship between SIM- and sensory analyses were studied with berries of the genera Fragaria (strawberry), Vaccinium (blueberry), and Rubus (arctic bramble). Among the berries studied the most significant correlations between sets of SIM and sensory data were obtained with strawberry. Five volatiles were detected, namely Et hexanoate [123-66-0], Et butanoate [105-54-4], trans-2-hexenal [6728-26-3], 2,5-dimethyl-4-methoxy-3(2H)furanone [4077-47-8] and linalool [78-70-6], which had the highest odor values among the volatiles of the variety Senga Sengana. The amts. of these compds. were clearly highest in those strawberry varieties which were described as the best with regard to their character of odor and overall impression of odor. No character-impact compds. were found for blueberries. Some correlations were obtained between the contents of 2,5-dimethyl-4-hydroxy-3(2H)furanone [3658-77-3] and 2,5-dimethyl-4-methoxy-3(2H)furanone and the odor properties of artic bramble. For all 3 berries, a very poor relationship was obtained between the sum of the concn. of the volatile compds. and sensory odor parameters. Very clear correlations were obtained between the titratable acids and the sourness as well as between the sol. solids and the sweetness of the berries. The better correlation of taste properties than of odor properties with chem. measurements may be due to the fact that standardization of gustation is obviously easier than that of olfaction. .