Odors strawberry

Properties Wh. or nearly wh. cryst. solid, orange blossom odor, strawberry-1 ike flavor sol. in most common org. soivs., fixed oils si. sol. in propylene glycol insol. in water, glycerin m.w. 170.21 m.p. 53 C b.p. 301-303 C flash pt. 168 C Toxicology LD50 (oral, mouse) 599 mg/kg mod. toxic by ingestion human skin irritant TSCA listed... 

Classification Aromatic ester Empirical C9H10O3 Formula CH3OC6H4CH2OCOH Properties Colorless liq. sweet floral faint balsamic odor strawberry taste sol. in most org. soivs. sol. in 5.5 vols. 70% alcohol insol. in water m.w. 166.18 dens. 1.035 b.p. 220 C flash pt. 100 C ref. index 1.5220-1.5240 (20 C)... 

Empirical C9H10O Formula CH3C6H4COCH3 Properties Colorless cryst. solid fruity-floral odor, strawberry-like flavor sol. in oxygenated soivs. insol. in water m.w. 134.18 dens. 1.004 (20/4 C) m.p. 28 C b.p. 220-223 C flash pt. 82 C ref. index 1.534 (20 C)... 

Dibromamine. Dibromamine [14519-03-0] can be prepared in ether by reaction of Br2 with a slight excess of NH (45). The solution has a strawberry—yellow color and a sharp irritating odor. Although stable at —70°C it decomposes rapidly at >0°C. In aqueous media, k(HOBr)... 

Odorants and tastants in foods interact in complicated ways. For instance, strawberry odor enhances the sweetness of whipped cream, while peanut butter odor does not, and strawberry odor did not enhance the saltiness of sodium chloride (Frank and Byram, 1988). 

C6Hg03, Mr 128.13, is a constituent of pineapple and strawberry aroma and is also found in other foods. It forms colorless crystals (mp 77-79 °C) with a relatively weak, nonspecific odor. Dilute solutions develop a pineapple, strawberry-like odor. It can be prepared by cyclization of hexane-2,5-diol-3,4-dione in the presence of an acidic catalyst [186]. The dione is the ozonization product of 2,5-hexynediol, which is obtained by ethynylation of acetaldehyde. 

Red cabbage as a colorant source has been studied for many years. As of 1990 at least one firm has introduced San Red RC, the first commercially available food color derived from red cabbage. The color can be used alone or in combination with other colors to create strawberry, cherry, raspberry, and blueberry tones. By way of proprietary technology, the new dye is claimed to be free of flavor and odor defects, which in the past have been associated with red cabbage. The dye is pH dependent. The color tones move toward blue-red as the pH value increases. San Red RC ranks between cochineal and grape juice in percent or color retention. 

Practical experience abetted by statistical surveys reveals a wide diversity of taste and odor preferences among peoples worldwide. For example, in studying preferences for flavored yogurt, strawberry is the clear winner in a majority of countries surveyed. Exceptions were a preference for cheny (Germany), citrus (Japan), coffee (Swiizerland). and blueberry (Austria). The least preferred flavors were orange, tropical, peach, and banana flavors. 

A number of solvents have been used to extract volatiles for aroma analysis but the optimum choice depends on a compromise. Table Gl.1.2 lists the most common solvents used to extract odorants from foods. Although pentane and ethyl acetate are flammable, they have a very low toxicity, represent extremes in polarity, and a sequential extraction using these two solvents will remove most of the volatile odorants from aqueous samples (see Basic Protocol 2) however, if the desire is to do a simpler one-step extraction, then a solvent should be chosen with a polarity that will extract the volatiles of interest. For example, maltol is not extracted well with pentane, and 4-hydroxy-2,5-dimethyl-3(2H)-furanone, the smell of strawberry, is almost insoluble therefore, the choice of the optimum solvent depends on the analyte and may require some testing to find. 

Schieberle, P. and Hofmann, T. 1997. Evaluation Of the character impact odorants in fresh strawberry juice by quantitative measurements and sensory... 

The data indicate that if the respective precursor is present and if the processing conditions are similar, the same odorant will contribute to the flavors of different foods. However, HDF has been detected also as a potent odorant in unprocessed foods like strawberries [48], pineapple [91] and, very recently, in Emmentaler cheese [30] indicating alternative biochemical pathways in HDF formation. 

Strawberries appear to be most promising for commercial radiation. There is little change in texture, flavor, color, and odor after a 200-krad dose, and the treated fruits have stood up well in test shipments. Berries are produced in large quantities in concentrated areas for several months. 

O Warm-fruity, caramellic-sweet with emphasis on the caramellic note in the dry state, while solutions show a pronounced fruity, jam-like odor of pineapple, strawberry type... 

From the wine aromas of Pollux, Castor, and Riesling grapes, Rapp et al. and Schreier and Paroschy have isolated an undesirable strawberry aroma by GC-MS (80V13, 81MI112). This lactone was characterized as 2,5-dimethyl-4-hydroxy-2,3-dihydro-3-furanone 8 ("furaneol") having an odor threshold of 50-100 ppb. 

Maltol occurs as a white, crystalline powder with a characteristic caramel-butterscotch odor, and is suggestive of a fruity-strawberry aroma in dilute solution. One gram dissolves in about 82 mL of water, in 21 mL of alcohol, in 80 mL of glycerin, and in 28 mL of propylene glycol. 

White crystalline solid with a characteristic, caramel-like odor and taste. In dilute solution it possesses a sweet, strawberry-like or pineapple-like flavor and odor. 

The concentrations and OAV of odorants detected in strawberry juice are given in Table 6.41. To confirm that these compounds are actually the key aroma compounds, they were dissolved in a model juice matrix of pH 3.5 [75]. Sensory evaluations showed that the intensities of the fruity, sweet and green odour notes of the model were nearly as high as those of the natural juice. Only the fresh strawberry note was somewhat lower in the model. 

Properties Limpid, oily liquid strawberry-like odor. D 1.045-1.048, refr index 1.560 (20C), congealing point 7C (min), bp 271C. Soluble in alcohol and ether. Insoluble in water. Combustible. 

Properties Colorless to yellowish liquid strong odor suggestive of strawberry. D 1.104—1.123, refr index 1.509-1.511. Soluble in three volumes of 60% alcohol. Combustible. 

CH3(CH2)4CHO, C6H120, Mr 100.16, 6p10i.3kPa 128 °C, 4° 0.8139, rag0 1.4039, occurs, for example, in apple and strawberry aromas as well as in orange and lemon oil. It is a colorless liquid with a fatty-green odor and in low concentration is reminiscent of unripe fruit. 

C6H10O3, Mr 130.14, r/25 1.024-1.029, nl 1.417-1.422, is a colorless liquid with a fruity-ethereal, sweet odor reminiscent of green apples. It is used to create fresh fruity top notes in feminine fine fragrances. Ethyl acetoacetate occurs in flavors of natural materials like coffee, strawberries and yellow passion fruits [26a]. 

C9H1604, Mt 188.22, df 1.0370-1.0460, dg 1.425-1.429, is a colorless liquid with a fresh fruity odor reminiscent of apples and strawberries. It is mainly used to create fresh-fruity top notes to floral fragrances. 

DHS applications have been developed, for example, for the determination of aroma-active compounds in bamboo shoots (83), styrene in yoghurt (8- ) and volatile acids in tobacco, tea, and coffee (88), volatile compounds of strawberries (89) and odor-active compounds of hams (90). The applications of DTD-GC include, for example, in the determination of volatile components of Lavandula luisieri (85), in the analysis of volatile components of oak wood (87) and volatiles in various solid-food products such as spices and herbs (black pepper, oregano, basil, garlic), coffee, roasted peanuts, candy and mushrooms (82). 

It has a powerful and diffusive ethereal-fruity, pungent odor, in dilution reminiscent of pineapple and strawberry (Arctander, 1967). 

This acid has a sour-pungent odor, in dilution sour herbaceous, slightly green. The taste is warm-herbaceous, pleasantly sour below 1 ppm (Arctander, 1967), also described as valerianic, apple, strawberry (Chemisis, 1973). 

The odor is often described as resembling that of pear, banana, strawberry, etc. but it may be closer to pear than to any other single fruit (Arctander, 1967). It has a very diffusive, ethereal-fruity, pungent odor, reminiscent of many kinds of ripe and over-ripe fruits, but with a very poor tenacity. An odor threshold of 66ppb was given by Flath et al. (1967). 

Its excessive concentration contributes to the perception of a fruity, apricot off-flavor character. For the (S)- enantiomer, Karl et al. (1992) gave the description of ethereal, sweet, non-specific, becoming pleasantly apple-like when diluted. The flavor of this isomer was described as fruity, ethereal, strawberry, similar to that of the racemic compound (Chemisis, 1995). The odor threshold given by Flath et al. (1967) was 0.1 ppb, 0.006 ppb [(+)-( )- ] by Takeoka et al. (1995) and 0.5 xg/kg cellulose by Czerny and Grosch (2000). 

The odor is warm-fruity, caramellic-sweet with emphasis on the caramellic note in the dry state, while solutions of maltol show a pronounced fruity, jam-like odor of pineapple, strawberry-type. Depending of the solvent, sometimes more balsamic, pine-like with fruity undertones (Arctander, 1967). The measured flavor threshold in water is 20.0ppm (Brule et al, 1971) or 7.1 ppm (Keith and Powers, 1968). 

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