Jung Kathrin, Fastowski Oxana, Poplacean Iulia, Engel Karl-Heinz
Lehrstuhl für Allgemeine Lebensmitteltechnologie, Technische Universität München , Maximus-von-Imhof-Forum 2, D-85354 Freising-Weihenstephan, Germany.
J Agric Food Chem. 2017 Nov 1;65(43):9475-9487. doi: 10.1021/acs.jafc.7b03778. Epub 2017 Oct 20.
Volatile constituents of fresh blackcurrant (Ribes nigrum L.) berries were isolated via vacuum-headspace extraction and analyzed by capillary gas chromatography-mass spectrometry. In agreement with previous studies with frozen fruits, short-chain esters and terpenes were major compound classes. However, rather high concentrations of C-compounds (e.g., (E)-hex-2-enal, (Z)-hex-3-enal) constituted a striking difference to data reported for frozen fruits. Frozen storage of blackcurrant berries was shown to result in drastically reduced concentrations of C-compounds and a shift of the volatile profile in favor of terpenes. The time-dependent enzymatic formation and isomerization of C-compounds adds an additional element of variability to the spectrum of fresh blackcurrant volatiles. Nevertheless, blackcurrant cultivars can be classified according to the major classes of the volatiles of the fresh fruits, if prerequisites, such as the same growing location and the same state of ripeness, are met. The sensory contributions of volatiles of blackcurrant berries were assessed by gas chromatography-olfactometry in combination with aroma extract dilution analysis. 4-Methoxy-2-methyl-2-butanethiol, (Z)-3-hexenal, ethyl butanoate, 1,8-cineole, oct-1-en-3-one, and alkyl-substituted 3-methoxypyrazines were among the volatiles showing the highest aroma activity values.
通过真空顶空萃取法分离新鲜黑加仑（Ribes nigrum L.）果实中的挥发性成分，并采用毛细管气相色谱 - 质谱联用仪进行分析。与之前对冷冻果实的研究一致，短链酯类和萜类是主要的化合物类别。然而，相当高浓度的C类化合物（例如，（E）-己-2-烯醛、（Z）-己-3-烯醛）与冷冻果实报道的数据存在显著差异。研究表明，黑加仑果实冷冻贮藏会导致C类化合物浓度大幅降低，挥发性成分谱向有利于萜类的方向转变。C类化合物随时间的酶促形成和异构化给新鲜黑加仑挥发物谱增加了额外的变异性因素。尽管如此，如果满足相同种植地点和相同成熟度等前提条件，黑加仑品种可以根据新鲜果实挥发物的主要类别进行分类。通过气相色谱 - 嗅觉测定法结合香气提取物稀释分析评估了黑加仑果实挥发物的感官贡献。4-甲氧基-2-甲基-2-丁硫醇、（Z）-3-己烯醛、丁酸乙酯、1,8-桉叶素、1-辛烯-3-酮和烷基取代的3-甲氧基吡嗪是香气活性值最高的挥发物。
