18C-11 |
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V. Phongtonkulphanit1, M. C. Qian2, and Y. WANG2. (1) Biochemical Technology, King Mongkut's University of Technology Thonburi, 91, Phracha Uthich Rd, Thongkru, Bangkok, Thailand, Thailand, (2) Dept. of Food Science & Technology, Oregon State Univ., 244-A Wiegand Hall, Corvallis, OR 97331-6602 Blackberry has long been a favorite fruit in North America. ‘Marion' (Rubus spp. hyb) blackberry has developed an outstanding reputation for its high fruit quality, particularly, the fruit aroma. The purpose of this study is to fractionate the aroma extract to facilitate the identification of the most potent odorants in ‘Marion' blackberry by gas chromatography - olfactometry / mass spectroscopy (GC-O/MS). 1 kg berries were extracted by methylene chloride. The volatile compounds were recovered by using solvent assisted flavor extraction (SAFE) under vacuum. The aroma extract was separated into acid and neutral fractions. The neutral fraction was further fractionated into 6 fractions by silica gel normal-phase liquid chromatography. Aroma compounds were identified using gas chromatography/Osme-mass spectrometry and confirmed with retention index of standards. In general, acids and furaneol were recovered in the acid fraction. In the neutral fraction, terpenes were recovered in fraction 1 eluted with pentane, while terpene alcohols were found in fraction 4 with pentane and diethyl ether (50:50v). The highest recoveries for esters and aldehydes were achieved in fraction 2 and 3 (pentane/diethyl ether, 95:5v and 90:10v). Ketones were mainly found in fraction 3. As far as alcohols, in general they were eluted in fraction 4. Two lactones and mesifuran were detected in fraction 5 eluted with diethyl ether. In fraction 6 collected with methanol, vanillin, methyl and ethyl vanillate were identified. Based on their odor intensities, the most important aromas in ‘Marion' were linalool, ethyl hexanoate, trans-â-damascenone, furaneol, vanillin, 2-heptanone, trans-2-hexenal, acetic and hexanoic, and 2/3-methyl butanoic acids. These results will help to understand the contribution of potent aromas to ‘Marion' blackberries and facilitate the future blackberry breeding program.
Session 18C, Food Chemistry: Food composition, analysis and volatiles
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |