The Flavor of Elderflower – Species Differentiation via Flavor Compounds

Pabi, Nicole; Innerhofer, Georg; Leitner, Erich; Siegmund, Britta

doi:10.1016/b978-0-12-398549-1.00017-9

Cited by 3 publications

(4 citation statements)

References 4 publications

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“…Based on the literature, aroma compounds were extracted by solid phase microextraction, wellknown by gas chromatography-mass spectrometry and quantified by gas chromatography (Kaack et al, 2006;Pabi et al, 2014;Vitova et al, 2013).…”

Section: Current Methods Used For Black Elder Chemical Characterizationmentioning

confidence: 99%

“…Although studies identified over 100 volatile compounds (Pabi et al, 2014;Kaack et al, 2006), but different authors only agree on a few. According to the study of (Kaack et al, 2006) a number of 75 volatile compounds were identified constantly in the headspace of elderflower extracts.…”

Section: Flavor and Volatile Compounds Of Sambucus Nigra L Fruit Flmentioning

confidence: 99%

“…Studies on the biological value of the elderflower reveal its delicate flavor, as there are over 100 volatile compounds reported in the literature (Pabi et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

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Chemical Profiles and Antioxidant Activity of Black Elder (Sambucus Nigra L.) - A Review

Petruţ¹,

Muste²,

Mureşan³

et al. 2017

BUASVMCN-FST

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All plant parts of black elder (leaves, berries, inflorescences, roots, shoots, bark) have a long history of use in herbal remedy or lots of culinary uses, widespread in almost every continent of the world. Pro-health properties indicated a role of black elderberry products intake in the prevention of cancer and diabetes. This paper presents an overview of the evaluation of biochemical compounds (sugars, organic acids, total phenolics, antioxidative activity, flavonoids, flavor and volatile compounds), found in flowers, berries and leaves of Sambucus nigra L. The variability of concentration compounds are found by uniform maturity of each phenophase of black elder, hence the need varieties improve the quantity and quality of its yield. Black elder has food industry properties associated with the presence of increased nutritive and decreased caloric value at fruits best correlated with the content of sugars and organic acids of flower, organic acids as a important metabolic pathway of proteins, lipids, carbohydrates. Several studies have confirmed that Sambucus nigra L. is a valuable raw material with many nutrients and bioactive substances, being extraordinarily rich in antioxidants, and the leaves are remarked as easily available source of antioxidant preparations in different domains (food products, pharmaceutics, or cosmetics). A bush of Sambucus nigra L. in the garden is our true handy pharmacy, a food market like as functional ingredient, a spot of color with unmistakable smell.

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Section: Current Methods Used For Black Elder Chemical Characterizationmentioning

confidence: 99%

Section: Flavor and Volatile Compounds Of Sambucus Nigra L Fruit Flmentioning

confidence: 99%

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Chemical Profiles and Antioxidant Activity of Black Elder (Sambucus Nigra L.) - A Review

Petruţ¹,

Muste²,

Mureşan³

et al. 2017

BUASVMCN-FST

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“…The flavour of elderflowers is associated with volatile substances, and approximately 100 compounds of this kind were identified [20]. These compounds represent various groups, including hydrocarbons (terpenes) and ethers, as well as oxides, alcohols, acids and ketones [21].…”

Section: Introductionmentioning

confidence: 99%

Characterisation of Some Phytochemicals Extracted from Black Elder (Sambucus nigra L.) Flowers Subjected to Ozone Treatment

et al. 2021

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Elderflowers are a well-known source of bioactive compounds. The amount of isolated bioactive compounds may be increased by applying various abiotic and biotic factors. Gaseous ozone (10 and 100 ppm) was used in the process of preparing flowers. Next, the flowers were treated with sugar syrup to extract bioactive compounds. It was shown that this treatment, including the influence of extraction temperature, significantly affects the contents of polyphenols (liquid chromatography–mass spectrometry (LC–MS) methods) and vitamin C, as well as the antioxidant potential (cupric reducing antioxidant capacity (CUPRAC method)), the profile of volatile substances (head space–solid-phase microextraction (HS–SPME methods)) and the colour of the syrup (Commission Internationale de l’Eclairage (CIE) L*a*b* methods). The findings show that an increased dose of ozone and higher extraction temperature applied in the process of syrup production resulted in higher contents and different compositions of bioactive compounds. The highest contents of bioactive compounds were identified in syrup obtained from raw material treated with ozone for 15 min (concentration = 10 ppm) and extraction with sugar syrup at a temperature of 60 °C.

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Tracking dry gin volatile organic compounds over distillation: a time course study

Parr,

Sutherland,

Fisk

2024

J. Inst. Brew.

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Why was the work done: The influence of distillation time on the volatile composition of gin has not been examined in detail at a commercial distillery. How was the work done: Headspace Solid-Phase Micro-Extraction Gas Chromatography-Mass Spectrometry (HS-SPME-GC-MS) was used to tentatively identify 74 aroma compounds, with their concentration tracked in distillate samples over the course of three gin distillations. What are the main findings: Four unique fractions were identified using Agglomerative Hierarchical Clustering: ‘heads’, ‘early hearts’, ‘late hearts, and ‘tails’. The hearts fraction (n=24 samples) was examined further, fitting statistically appropriate models to 54 aroma volatiles. Three sub-groups of volatiles were identified, (i) highly volatile monoterpenes with rapidly decreasing concentration over the early hearts fraction, (ii) volatiles whose concentration increased gradually over the hearts fraction and (iii) less volatile sesquiterpenes, sesquiterpenoids, and monoterpenoids which increased rapidly in concentration in the later distillate. Complex cubic models fit 34 volatiles with very high significance (p>0.0001) over the hearts fraction (72%). Informal aroma sensory bench testing identified distinct aroma categories with, for example, ‘Spicy’ being commonly detected in the later distillate. Why is the work important: This investigation characterises the kinetics of flavour extraction over the course of a commercial gin distillation process. These findings highlight the potential for the expression of specific flavour characteristics by modifying the cut points of the distillation process

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The Flavor of Elderflower – Species Differentiation via Flavor Compounds

Cited by 3 publications

References 4 publications

Chemical Profiles and Antioxidant Activity of Black Elder (Sambucus Nigra L.) - A Review

Chemical Profiles and Antioxidant Activity of Black Elder (Sambucus Nigra L.) - A Review

Characterisation of Some Phytochemicals Extracted from Black Elder (Sambucus nigra L.) Flowers Subjected to Ozone Treatment

Tracking dry gin volatile organic compounds over distillation: a time course study

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