Chiral gamma-lactones, key compounds to apricot flavor: sensory evaluation, quantification, and chirospecific analysis in different varieties
1995
Guichard, E.
Volatile compounds of six apricot cultivars were isolated by vacuum distillation and separated by gas chromatography. Eleven aromatic compounds were selected by sniffing and quantified after addition of known amounts of pure compounds. Sensory analyses were performed to rate the cultivars' apricot aroma. Statistical analyses were performed to correlate the typical sensory notes with the instrumental data. A correspondence analysis showed that cultivars could be separated into three clusters, according to their typical aroma. Hexyl acetate, gamma-octalactone, and gamma-decalactone were shown to be key compounds for the apricot flavor, whereas benzaldehyde can have a negative or positive impact. Chirospecific analysis of the gamma-lactones was achieved by multidimensional gas chromatography. For all the gamma-lactones from C6 to C12, the (R) enantiomer predominated (> 90%).
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