Skip to main content
SpringerLink
Log in

Odour thresholds of some important aroma compounds in raspberries

Geruchschwellen einiger wichtiger Aromastoffe der Himbeeren

  • Original Paper
  • Published:
Zeitschrift für Lebensmittel-Untersuchung und Forschung Aims and scope Submit manuscript

Zusammenfassung

Die Geruchschwellen von 10 Aromastoffen der Himbeeren, einschließlich der charakteristischen Verbindung 4-(4-Hydroxyphenyl)-butan-2-on (Himbeerketon), wurden mit einem modifizierten Duo-trio-test bestimmt. Diese Schwellen wurden mit den Konzentrationen der Aromastoffe in 10 Himbeersorten verglichen, um zu zeigen, welche Aromastoffe am wichtigsten sind.

Summary

The odour thresholds of ten aroma compounds in raspberries, including the character impact compound 4-(4-hydroxyphenyl)-butan-2-one (raspberry ketone), were determined using a modified duo-trio test. These thresholds were compared with the concentrations of the aroma compounds in ten raspberry varieties to show which aroma compounds were the most important in contributing to the flavour.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

References

  1. Nursten HE (1977) In: Birch GG, Brennan JG, Parker KJ (eds) Sensory properties of foods. Applied Science Publishers, London, pp 151–166

    Google Scholar 

  2. Schintz H, Seidel CF (1960) Helv Chim Acta 43:278

    Google Scholar 

  3. Schmidlin-Meszaros J (1971) Alimenta 10:39–48

    Google Scholar 

  4. Keith ES, Powers JJ (1968) J Food Sci 33:213–218

    Google Scholar 

  5. Buttery RG, Seifert RM, Guadagni DG, Ling LC (1971) J Agric Food Chem 19:524–529

    Google Scholar 

  6. Latrasse A (1982) Lebensm Wiss Technol 15:49–51

    Google Scholar 

  7. Gemert LJ van, Nettenbreijer AH (1977) Compilation of odour threshold values in air and water. National Institute for Water Supply and Central Institute for Nutrition and Food Research TNO, Voorburg, Zeist, Netherlands

    Google Scholar 

  8. Larsen M, Poll L (1990) In: Thomas AF, Bessière Y (eds) Proceedings of the 6th Weurman Symposium. Wiley, New York (in press)

    Google Scholar 

  9. Pyysalo T, Suihko M, Honkanen E (1977) Lebensm Wiss Technol 10:36–39

    Google Scholar 

  10. Guadagni DG, Buttery RG, Harris J (1966) J Sci Food Agric 17:483–495

    Google Scholar 

  11. Rothe M, Wölm G, Tunger L, Siebert H-J (1972) Nahrung 16:483–495

    PubMed  Google Scholar 

  12. Patton S (1964) J Food Sci 29:679–680

    Google Scholar 

  13. Zoeteman BCJ, Kraayeveld AJA, Piet GJ (1971) H2O 4:367–371

    Google Scholar 

  14. Rothe M (1975) In: Maarse H, Groenen PJ (eds) Aroma research, Proc Int Symp Aroma Research, Pudoc, Wageningen, pp 111–120

  15. Pangborn RM (1981) In: Schreier P (ed) Flavour '81. de Gruyter, Berlin, New York, pp 3–32

    Google Scholar 

  16. Guadagni DG, Buttery RG, Oakano S (1963) J Sci Food Agric 14:761–765

    Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Department of the Technology of Plant Food Products, Royal Veterinary and Agricultural University, Thorvaldsensvej 40, DK-1871, Frederiksberg C, Denmark

    Mette Larsen & Leif Poll

Authors
  1. Mette Larsen
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Leif Poll
    View author publications

    You can also search for this author in PubMed Google Scholar

Rights and permissions

Reprints and permissions

About this article

Cite this article

Larsen, M., Poll, L. Odour thresholds of some important aroma compounds in raspberries. Z Lebensm Unters Forch 191, 129–131 (1990). https://doi.org/10.1007/BF01202638

Download citation

  • Received:

  • Issue Date:

  • DOI: https://doi.org/10.1007/BF01202638

Keywords

Search

Navigation