Insights into the major aroma-active compounds in clear red raspberry juice (Rubus idaeus L. cv. Heritage) by molecular sensory science approaches

文献类型： 外文期刊

第一作者： Zhang, Wentao

作者： Zhang, Wentao;Lao, Fei;Bi, Shuang;Pan, Xin;Hu, Xiaosong;Liao, Xiaojun;Wu, Jihong;Zhang, Wentao;Lao, Fei;Bi, Shuang;Pan, Xin;Hu, Xiaosong;Liao, Xiaojun;Wu, Jihong;Zhang, Wentao;Lao, Fei;Bi, Shuang;Pan, Xin;Hu, Xiaosong;Liao, Xiaojun;Wu, Jihong;Zhang, Wentao;Lao, Fei;Bi, Shuang;Pan, Xin;Hu, Xiaosong;Liao, Xiaojun;Wu, Jihong;Pang, Xueli

作者机构：

关键词： Clear red raspberry juice; Aroma-active compound; Detection frequency analysis; Aroma extract dilution analysis; Odor activity value; Aroma recombination

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

ISSN： 0308-8146

年卷期： 2021 年 336 卷

页码：

收录情况： SCI

摘要： The major aroma-active compounds in clear red raspberry juice were identified by molecular sensory science approaches. Thirty-one aroma-active compounds were identified using detection frequency analysis and aroma extract dilution analysis. Among them, 18 volatiles with aroma activity in red raspberry were identified for the first time, while 14 volatiles with odor activity values (OAVs) >= 1 were confirmed as the major aroma-active compounds. Three C6 aldehydes showed the highest detection frequencies of 8, and beta-ionone exhibited the highest OAV of 9507 and flavor dilution factor of 512, which indicated that the floral and grassy note could be dominant in overall aroma. Quantitative descriptive analysis suggested that the grassy, floral, woody, and caramel-like notes can be simulated using aroma recombination model 1. Electronic nose analysis also demonstrated that model 1 had closer similarity to the original juice than others. The combination strategy used here would help improve the knowledge of red raspberry aroma.

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