Greger Veronika, Schieberle Peter
Chair for Food Chemistry, Technical University of Munich, and German Research Center for Food Chemistry, Lichtenbergstrasse 4, D-85748 Garching, Germany.
J Agric Food Chem. 2007 Jun 27;55(13):5221-8. doi: 10.1021/jf0705015. Epub 2007 May 27.
An aroma extract dilution analysis applied on an aroma distillate prepared from fresh apricots revealed (R)-gamma-decalactone, (E)-beta-damascenone, delta-decalactone, and (R/S)-linalool with the highest flavor dilution (FD) factors among the 26 odor-active compounds identified. On the basis of quantitative measurements performed by application of stable isotope dilution assays, followed by a calculation of odor activity values (OAVs), beta-ionone, (Z)-1,5-octadien-3-one, gamma-decalactone, (E,Z)-2,6-nonadienal, linalool, and acetaldehyde appeared with OAVs >100, whereas in particular certain lactones, often associated with an apricot aroma note, such as gamma-undecalactone, gamma-nonalactone, and delta-decalactone, showed very low OAVs (<5). An aroma recombinate prepared by mixing the 18 most important odorants in concentrations as they occurred in the fresh fruits showed an overall aroma very similar to that of apricots. Omission experiments indicated that previously unknown constituents of apricots, such as (E,Z)-2,6-nonadienal or (Z)-1,5-octadien-3-one, are key contributors to the apricot aroma.
对新鲜杏子制备的香气馏出物进行的香气提取物稀释分析表明，在鉴定出的26种气味活性化合物中，(R)-γ-癸内酯、(E)-β-大马酮、δ-癸内酯和(R/S)-芳樟醇具有最高的风味稀释（FD）因子。基于通过稳定同位素稀释分析进行的定量测量，随后计算气味活性值（OAV），β-紫罗兰酮、(Z)-1,5-辛二烯-3-酮、γ-癸内酯、(E,Z)-2,6-壬二烯醛、芳樟醇和乙醛的OAV>100，而特别是某些通常与杏子香气相关的内酯，如γ-十一烷内酯、γ-壬内酯和δ-癸内酯，显示出非常低的OAV（<5）。通过将18种最重要的气味物质按其在新鲜水果中的浓度混合制备的香气重组物显示出与杏子非常相似的整体香气。省略实验表明，杏子中以前未知的成分，如(E,Z)-2,6-壬二烯醛或(Z)-1,5-辛二烯-3-酮，是杏子香气的关键贡献者。
