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Odour thresholds of some important aroma compounds in strawberries

Geruchsschwellen einiger wichtiger Aromastoffe der Erdbeeren

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Zusammenfassung

Die Geruchsschwellen von 24 Aromastoffen der Senga Sengana Erdbeeren wurden mit Duo-Trio-Tests bestimmt. Die Werte wurden mit den Konzentrationen der Aromastoffe in der Frucht verglichen, und die Aromastoffe wurden in Gruppen nach den Aromawerten (Konzentration/Schwelle) eingeteilt. Die wichtigsten Komponenten waren Ethylbutanoat, Ethylhexanoat und 2,5-dimethyl-4-hydroxy-3(2H)-furanon, aber auch Komponenten in Konzentrationen unter den Schwellenwerten hatten Einfluß auf den Geruch.

Summary

The odour tresholds of 24 aroma compounds in Senga Sengana strawberries were determined using duo-trio tests. The threshold values were compared with concentrations in the fruit, and the compounds divided into groups according to their aroma values (concentration/threshold). The most important compounds were ethyl butanoate, ethyl hexanoate and 2,5-dimethyl-4-hydroxy-3(2H)-furanone, but even compounds in concentrations below the threshold values had some influence on the odour.

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Authors and Affiliations

  1. Center for Food Research and Department of Dairy and Food Science, Royal Veterinary and Agricultural University, Thorvaldsensvej 40, DK-1871, Copenhagen FC, Denmark

    Mette Larsen & Leif Poll

Authors
  1. Mette Larsen
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  2. Leif Poll
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Larsen, M., Poll, L. Odour thresholds of some important aroma compounds in strawberries. Z Lebensm Unters Forch 195, 120–123 (1992). https://doi.org/10.1007/BF01201770

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  • DOI: https://doi.org/10.1007/BF01201770

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