Open AccessVOLATILE COMPONENTS OF STRAWBERRY JAM
Publication year - 2019
Publication title -
carpathian journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.169
H-Index - 7
eISSN - 2344-5459
pISSN - 2066-6845
DOI - 10.34302/crpjfst/2019.11.2.7
Subject(s) - decanal , chemistry , hexanoic acid , jams , aroma , phenylacetaldehyde , linalool , food science , furfural , flavor , hexanal , vanillin , cultivar , organic chemistry , botany , essential oil , biology , catalysis
Strawberry jams of such cultivars as “Ducat”, “Honey” and “Polka” werestudied to define the content of aromatic volatiles using the methods ofhighly efficient liquid chromatography. Volatiles contain a considerableamount of acids (65.6-76.8%), a small amount of furanone (8.3-14.6%) andthat of aldehydes (3.4-10.8%). The share of esters in jams exceeds 0.7-3.1%of the total volatile amount. Typical compounds for strawberry jam flavorare hexanoic (caproic) acid, hexadecanoic acid, 2-ethyl hexanoic (capronic)acid, trans-cinnamic acid, linoleic acid, furil hydroxy methylketone, 2,5-dimethyl-4-methoxy-3(2H)-furanone (mesifurane), furfural, 5-hydroxymethylfurfural, vanillin. As to aroma activity furanone derivativesdominate: 2.4-dioxy-2.5-dimethyl-3(2H)-furan-3-one, 2.5-dimethyl-4-methoxy-3(2H)-furanone (mesifurane) та 2.5-dimethyl-4-hydroxy-3(2H)-furanone (furaneol); they add sweet caramel scents to jams. For strawberryjams of cultivar “Polka”, ethyl 2-methylbutanoate, decanal are activecomponents which add fruity and grassy scents, strawberry jam made ofcultivar “Ducat” – 2-decenal and γ- decalactone, ‘Honey’ - γ- decalactone(fruity, sweet) and linalool (sweet and floral scent).