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TECHNISCHE UNIVERSITÄT MÜNCHEN Analysis and Sensory TECHNISCHE UNIVERSITÄT MÜNCHEN Lehrstuhl für Allgemeine Lebensmitteltechnologie Analysis and sensory evaluation of volatile constituents of blackcurrant (Ribes nigrum L.) and redcurrant (Ribes rubrum L.) fruits Kathrin Jung Vollständiger Abdruck der von der Fakultät Wissenschaftszentrum Weihenstephan für Ernährung, Landnutzung und Umwelt der Technischen Universität München zur Erlangung des akademischen Grades eines Doktors der Naturwissenschaften (Dr. rer. nat.) genehmigten Dissertation. Vorsitzender: Prof. Dr. Wilfried Schwab Prüfer der Dissertation: 1. Prof. Dr. Karl-Heinz Engel 2. Prof. Dr. Peter Schieberle Die Dissertation wurde am 29.01.2018 bei der Technischen Universität München eingereicht und durch die Fakultät Wissenschaftszentrum Weihenstephan für Ernährung, Landnutzung und Umwelt am 25.04.2018 angenommen. ACKNOWLEDGMENTS ACKNOWLEDGMENTS The present work was carried out under the supervision of Prof. Dr. Karl-Heinz Engel at the Chair of General Food Technology of the Technical University of Munich. First and foremost, I would like to thank Prof. Dr. Karl-Heinz Engel for giving me the opportunity to work in his group on such an exciting topic in aroma research. I really appreciate all of his scientific support and his guidance during my entire thesis. I gratefully acknowledge Prof. Dr. Peter Schieberle and Prof. Dr. Wilfried Schwab for chairing the assessment commission of this thesis. In particular, I would like to thank Oxana Fastowski and Iulia Poplacean for their assistance in the laboratory, as well as Christiane Kiske and Svenja Nörenberg – it was always a great pleasure for me to work together with you in the aroma-team of the Chair. Additionally, I would like to thank all other former colleagues at the Chair of General Food Technology, Sophia Goßner, Dr. Birgit Scholz, Dr. Walter Weiss, Stefan Wocheslander, Chenguang Zhou, Claudia Steinmetz, Dr. Rebecca Esche, Dr. Alexandra Lanzinger, Dr. Thomas Frank, Florian Luber, Gabriele Pawlowski, Verena Breu, Maria Müller, and Dr. Ludwig Ziegler for many inspiring discussions and the pleasant working atmosphere. I would like to express my thanks to my Bachelor students Melanie Portz and Sophie Kemmer for their practical support. Many thanks go to all participants of the sensory panels for their help in numerous sessions. I sincerely thank Prof. Dr. Bernd Hertle (University of Applied Sciences Weihenstephan- Triesdorf, Freising), Hans Göding (Lehr- und Beispielsbetrieb für Obstbau, Deutenkofen), Dr. Martin Pour Nikfardjam, Alexandra Echle, and Stefan Volgenandt (Staatliche Lehr- und Versuchsanstalt für Wein- und Obstbau Weinsberg), as well as Hans Schweiger and his team (grocery store: Schweiger’s Früchte, Freising) for providing the currant fruits used for analysis in this thesis. Finally, special thanks go to my family, in particular to my parents, my brother and his wife, to all of my friends, in particular to Meike, and to my life partner Manuel. I TABLE OF CONTENTS TABLE OF CONTENTS 1 INTRODUCTION AND OBJECTIVES ................................................................................... 1 2 BACKGROUND ...................................................................................................................... 3 2.1 Currant.............................................................................................................................. 3 2.1.1 Botanical classification, history, and uses ................................................................. 3 2.1.1.1 Blackcurrant ........................................................................................................ 3 2.1.1.2 Redcurrant........................................................................................................... 4 2.1.2 Compositional data .................................................................................................... 4 2.1.2.1 Blackcurrant ........................................................................................................ 4 2.1.2.2 Redcurrant........................................................................................................... 6 2.1.3 Aroma compounds in currant berries ........................................................................ 8 2.1.3.1 Blackcurrant ........................................................................................................ 8 2.1.3.2 Redcurrant......................................................................................................... 12 2.2 Aroma compounds – a brief introduction ....................................................................... 14 2.2.1 Odour perception ..................................................................................................... 14 2.2.2 Biosynthesis of aroma compounds ......................................................................... 16 2.3 Analysis of aroma compounds ....................................................................................... 19 2.3.1 Sample preparation methods – a brief overview..................................................... 19 2.3.2 Methods for sensory evaluation .............................................................................. 20 3 MATERIALS AND METHODS ............................................................................................. 22 3.1 Materials ......................................................................................................................... 22 3.1.1 Plant materials ......................................................................................................... 22 3.1.2 Chemicals ................................................................................................................ 26 3.2 Methods .......................................................................................................................... 27 3.2.1 Sample preparation ................................................................................................. 27 3.2.1.1 Vacuum-headspace extraction (VHS) .............................................................. 27 3.2.1.2 Liquid-liquid extraction (LLE) ............................................................................ 28 3.2.1.3 Enrichment on mercurated agarose gel ........................................................... 29 3.2.2 Identification ............................................................................................................. 29 3.2.2.1 Determination of retention indices (RIs) ........................................................... 29 3.2.2.2 Gas chromatography-mass spectrometry (GC-MS)......................................... 30 3.2.3 Quantification ........................................................................................................... 30 3.2.3.1 Gas chromatography (GC) ............................................................................... 33 3.2.3.2 Determination of response factors .................................................................... 33 3.2.3.3 Determination of recovery rates........................................................................ 33 3.2.3.4 Determination of limits of detection (LOD) and limits of quantification (LOQ) . 34 3.2.4 Statistical analysis ................................................................................................... 36 II TABLE OF CONTENTS 3.2.5 Sensory evaluation of volatile constituents ............................................................. 36 3.2.5.1 Gas chromatography/olfactometry (GC/O) ....................................................... 36 3.2.5.2 Determination of odour thresholds ................................................................... 37 3.2.5.3 Calculation of odour activity values (OAVs) ..................................................... 38 3.2.5.4 Aroma profile tests ............................................................................................ 38 3.2.5.5 Reconstitution experiments .............................................................................. 39 4 RESULTS AND DISCUSSION ............................................................................................. 41 4.1 Investigation of volatile compounds in blackcurrant berries.......................................... 41 4.1.1 Identification and quantification of 4-methoxy-2-methyl-2-butanethiol in blackcurrant berries ................................................................................................. 41 4.1.2 Identification and quantification of volatile compounds in blackcurrant berries via VHS .......................................................................................................................... 46 4.1.2.1 Volatile profiles of fresh blackcurrant berries ................................................... 46 4.1.2.2 Impact of freezing on the volatile compositions of blackcurrant berries .......... 54 4.1.2.3 Impact of enzymatic reactions on profiles of C6-compounds ........................... 59 4.1.2.4 Variability in the compositions of volatile compounds isolated from fresh blackcurrant berries depending on cultivar and season ................................... 60 4.1.2.5 Impact of ripeness on the volatile compositions of blackcurrant berries ......... 66 4.1.3 Sensory evaluations of volatile compounds of fresh blackcurrant fruits ................. 71 4.1.3.1 Objectives.......................................................................................................... 71 4.1.3.2 Results .............................................................................................................
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