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Aroma compounds of fresh blackberries (Rubus laciniata L.)

Über die Aromastoffzusammensetzung von Brombeeren (Rubus laciniata L.)

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Zusammenfassung

Die flüchtigen Aromastoffe von Brombeeren (Rubus laciniata L.), Thornless Evergreen, wurden durch kontinuierliche Flüssig-FlüssigExtraktion und anschließender chromatographischer Vortrennung an Kieselgel isoliert. Mit kombinierter gaschromatographischer-massenspektrometrischer Analyse wurden 245 Komponenten, davon 212 zum ersten Mal, identifiziert. Die Inhaltsstoffe der Kieselgel-Fraktionen wurden sensorisch am Ende der chromatographischen Kolonne beurteilt. Die wichtigen Komponenten sind 2-Heptanol, p-Cymen-8-ol, 2-Heptanon, 1-Hexanol, α-Terpineol, Pulegon, 1-Octanol, Isoborneol, Myrtenol, 4-Terpineol, Carvon, Elemicin und Nonanal.

Summary

The volatile components of fresh cultivated blackberries (Rubus laciniata L.), Thornless Evergreen variety, were isolated by continuous liquid-liquid extraction and fractionated on a silica gel column. Analysis by coupled gas chromatography-mass spectrometry led to the identification of 245 compounds (212 for the first time). The constituents of the silica gel fractions were sensorially assessed by sniffing the chromatographic effluents. The aroma of fresh blackberries is mainly due to the presence of 2-heptanol, p-cymen-8-ol, 2-heptanone, 1-hexanol, α-terpineol, pulegone, 1-octanol, isoborneol, myrtenol, 4-terpineol, carvone, elemicine, and nonanal.

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Authors and Affiliations

  1. Laboratoire de Recherches sur les Aromes, Institut National de la Recherche Agronomique, B.V. 1540, F-21034, Dijon Cedex, France

    Dimitris N. Georgilopoulos & Annie N. Gallois

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  1. Dimitris N. Georgilopoulos
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  2. Annie N. Gallois
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Georgilopoulos, D.N., Gallois, A.N. Aroma compounds of fresh blackberries (Rubus laciniata L.). Z Lebensm Unters Forch 184, 374–380 (1987). https://doi.org/10.1007/BF01126660

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  • DOI: https://doi.org/10.1007/BF01126660

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