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COMPARISON BY MULTIDIMENSIONAL ANALYSIS OF CONCENTRATIONS OF VOLATILE COMPOUNDS IN 14 FROZEN STRAWBERRY VARIETIES.

Author(s) : DOUILLARD C., GUICHARD E.

Type of article: Article

Summary

ANALYSIS BY GAS CHROMATOGRAPHY COUPLED WITH MASS SPECTROMETRY LED TO THE IDENTIFICATION AND QUANTIFICATION OF 61 COMPOUNDS. SPECIAL ATTENTION WAS PAID TO QUANTIFYING FURANEOL AND MESIFURANE WHICH ARE CONSIDERED BY MANY AUTHORS AS KEY COMPONENTS FOR STRAWBERRY AROMA. VARIETIES WERE DIVIDED INTO 3 GROUPS. CLUSTER 1 INCLUDED THOSE WHICH CONTAIN LOW AMOUNTS OF VOLATILES, CLUSTER 2 WAS REPRESENTED BY LACTONIC COMPOUNDS, AND CLUSTER 3 INCLUDED THE3 RICHEST VARIETIES. MESIFURANE AND FURANEOL WERE FOUND IN LARGE AMOUNTS IN SOME VARIETIES SUCH AS CONFITURA, JESCO AND TIOGA, HOWEVER CAMBRIDGE AND ELVIRA DID NOT CONTAIN MESIFURANE AND CARDINAL NO FURANEOL.

Details

  • Original title: COMPARISON BY MULTIDIMENSIONAL ANALYSIS OF CONCENTRATIONS OF VOLATILE COMPOUNDS IN 14 FROZEN STRAWBERRY VARIETIES.
  • Record ID : 1989-2305
  • Languages: English
  • Source: Sci. Aliments - vol. 9 - n. 1
  • Publication date: 1989
  • Document available for consultation in the library of the IIR headquarters only.

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