8-Damascenone charm analysis

Ethyl 2-methylbutanoate, 2-methylbutyl acetate and hexyl acetate contribute most to the characteristic aroma of Fuji apples [49]. In Red Delicious apples, ethyl butanoate, ethyl 2-methylbutanoate, propyl 2-methylbutanoate and hexyl acetate contribute to the characteristic aroma as determined by Charm-Analysis and/or AEDA [50, 51]. In a comparative study of 40 apple cultivars, the highest odour potency or Charm value was found for -damascenone [52]. This compound usually occurs in a glycosidically bound form and is present primarily in processed products owing to hydrolysis of the glycoside bond after crushing fruit cells [53]. -Damascenone has a very low odour threshold with a sweet, fruity, perfumery odour and is not typical of apple aroma in gen-... 

Isolation of Nonvolatile Precursors of /3-Damascenone from Grapes Using Charm Analysis... 

Bioassay for p-damascenone. Figure 2 shows a flowchart of the bioassay for p-damascenone. Sample extracts (0.5 mL) were placed in 5 mL. 1 M citric acid and heated 12 min at 90 C in 16 x 125 mm culture tubes covered with a vented metal cap. Preliminary experiments showed little change in the p-damascenone formed after 8 min. Loss of free p-damascenone due to volatilization was prevented by cooling to room temperature in ice water. Then 0.5 mL methanol plus 1.0 mL Freon-113 was added with mixing. The Freon layer was removed, and a series of three-fold dilutions were made from it. Thus each sample in the series was 1/3 the concentration of the previous. These were stored until charm analysis. 

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