Characterization of the key aroma compounds in apricots (Prunus armeniaca) by application of the molecular sensory science concept
V Greger, P Schieberle
Index: Greger, Veronika; Schieberle, Peter Journal of Agricultural and Food Chemistry, 2007 , vol. 55, # 13 p. 5221 - 5228
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Citation Number: 72
Abstract
An aroma extract dilution analysis applied on an aroma distillate prepared from fresh apricots revealed (R)-γ-decalactone,(E)-β-damascenone, δ-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), β-ionone,(Z)-1, 5- ...
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