Insights into the major aroma-active compounds in clear red raspberry juice (Rubus idaeus L. cv. Heritage) by molecular sensory science approaches

• Published in: Food chemistry 2021-01, Vol.336, p.127721-127721, Article 127721
• Main Authors: Zhang, Wentao, Lao, Fei, Bi, Shuang, Pan, Xin, Pang, Xueli, Hu, Xiaosong, Liao, Xiaojun, Wu, Jihong
• Format: Article
• Language: English
• Subjects: Aroma extract dilution analysis; Aroma recombination; Aroma-active compound; Clear red raspberry juice; Detection frequency analysis; Odor activity value
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2020.127721

•31 aroma-active compounds are identified by molecular sensory science approaches.•18 volatiles with aroma activity in red raspberry are identified for the first time.•The dominant grassy and floral notes can be simulated using the aroma models. The major aroma-active compounds in clear red raspberry juice were identified by molecular sensory science approaches. Thirty-one aroma-active compounds were identified using detection frequency analysis and aroma extract dilution analysis. Among them, 18 volatiles with aroma activity in red raspberry were identified for the first time, while 14 volatiles with odor activity values (OAVs) ≥ 1 were confirmed as the major aroma-active compounds. Three C6 aldehydes showed the highest detection frequencies of 8, and β-ionone exhibited the highest OAV of 9507 and flavor dilution factor of 512, which indicated that the floral and grassy note could be dominant in overall aroma. Quantitative descriptive analysis suggested that the grassy, floral, woody, and caramel-like notes can be simulated using aroma recombination model 1. Electronic nose analysis also demonstrated that model 1 had closer similarity to the original juice than others. The combination strategy used here would help improve the knowledge of red raspberry aroma.