Olfactory and quantitative analysis of aroma compounds in elder flower (Sambucus nigra L.) drink processed from five cultivars

Fresh elder flowers (Sambucus nigra L.) were extracted with an aqueous solu tion containing sucrose, peeled lemon slices, tartaric acid, and sodium ben zoate to make elder flower syrup. Aroma compounds emitted from the elder fl ower syrup were collected by the dynamic headspace technique and analyzed b y GC-FID and GC-MS. A total of 59 compounds were identified, 18 of which ha ve not previously been detected in elder flower products. The concentration s of the identified volatiles were measured in five elder cultivars, Alleso e, Donau, Sambu, Sampo, and Samyl, and significant differences were detecte d among cultivars in the concentration levels of 48 compounds. The odor of the volatiles was evaluated by the GC-sniffing technique. cia-Rose oxide, n erol oxide, hotrienol, and nonanal contributed to the characteristic elder flower odor, whereas linalool, alpha-terpineol, 4-methyl-3-penten-2-one, an d (Z)-beta-ocimene contributed with floral notes. Fruity odors were associa ted with pentanal, heptanal, and beta-damascenone. Fresh and grassy odors w ere primarily correlated with hexanal, hexanol, and (Z)-3-hexenol.