U. Jorgensen et al., Olfactory and quantitative analysis of aroma compounds in elder flower (Sambucus nigra L.) drink processed from five cultivars, J AGR FOOD, 48(6), 2000, pp. 2376-2383
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.