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Volatile compounds in black currant products: An additional factor in authenticity control of fruit juices
Author(s) -
Nijssen L. M.,
Maarse H.
Publication year - 1986
Publication title -
flavour and fragrance journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.393
H-Index - 70
eISSN - 1099-1026
pISSN - 0882-5734
DOI - 10.1002/ffj.2730010403
Subject(s) - chemistry , chromatography , gas chromatography , odor , sniffing , food science , organic chemistry , biology , neuroscience
Gas chromatography could be a suitable method in controlling the authenticity of fruit products. In this investigation the usefulness of the method has been demonstrated in the results of the analyses of 16 black currant samples. It appeared that several commercially available products contain Buchu oil to improve the quality, without any such indication on the label. This oil is used because one of its constituents, 8‐mercapto‐ p ‐menthan‐3‐one, has a catty odour that is similar to the catty odour of black currants. The retention times of the two catty odours are different, so that sniffing the effluents of the gas chromatographic column is a way to detect the addition of Buchu oil. To be able to extend the method to other fruits many data will have to be collected.