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Solid-phase extraction as a routine method for comparing key aroma compounds in fruits

Parker, J. K. ORCID:, Tsormpatsidis, E., Elmore, J. S. ORCID:, Wagstaffe, A. and Mottram, D. S. (2010) Solid-phase extraction as a routine method for comparing key aroma compounds in fruits. In: Blank, I., Wüst, M. and Yeretzian, C. (eds.) Expression of multidisciplinary flavour science: proceedings of the 12th Weurman symposium. Zürcher Hochschule für Angewandte Wissenschaften, Wädenswil, Switzerland, pp. 521-524. ISBN 9783905745191

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In some fruits, particularly strawberries, pineapples and melons, polar furans such as 2,5-dimethyl-4-hydroxy-3(2H)-furanone are known to be extremely important in defining the aroma. However, the techniques which are used routinely for volatile analysis tend to discriminate against such small polar compounds. In this study, solid phase extraction (SPE) has been used to study the aroma profile of both strawberries and melons. The profile of a cultivated strawberry (Fragaria x ananassa L., cv. Elsanta) was compared to that of a cross between a cultivated and a wild strawberry (Fragaria x ananassa L., cv. Mara des Bois). Significant differences were found between the two cultivars. 2,5-Dimethyl-4-hydroxy-3(2H)-furanone and 2,5-dimethyl-4-methoxy-3(2H)-furanone were significantly higher in the wild cultivar. The same method was used to carry out a preliminary comparison of two varieties of musk melon (Cucumis melo L.): a new acidic cultivar was compared to a standard Galia melon. 4-Hydroxy-5-methyl-3(2H)-furanone was detected in both cultivars and trace amounts of 2,5-dimethyl-4-hydroxy-3(2H)-furanone were detected in the new cultivar.

Item Type:Book or Report Section
Divisions:Life Sciences > School of Biological Sciences > Ecology and Evolutionary Biology
Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Food Research Group
ID Code:16754
Publisher:Zürcher Hochschule für Angewandte Wissenschaften

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