Olfactory and quantitative analysis of volatiles in elderberry (Sambucus nigra L.) juice processed from seven cultivars

Aroma compounds emitted from elderberry juices processed from seven cultiva rs were collected by the dynamic headspace technique and analysed by GC-FID and GC-MS. Forty aroma compounds were identified and quantified, including nine compounds which had not previously been detected in elderberry juice. Significant differences were found among cultivars in the concentration le vels of 30 compounds. The sensory characteristics of the individual aroma c ompounds in elderberry juice were determined by a GC-snimng technique, and the compounds were grouped according to their odour. The characteristic eld erberry odour is due to dihydroedulan and beta -damascenone, of which the f ormer occurs in relatively high concentrations in the headspace of elderber ry juice. The fruity group consisted of aliphatic alcohols and aldehydes an d aromatic esters, of which 1-pentanal, 2methyl-1-propanol, 2- and 3-methyl -1-butanol, 1-octanal, 1-octanol and methyl and ethyl benzoate contributed with fruity notes. In the flowery group, 1-nonanal, nerol oxide and (Z)- an d (E)-rose oxide contributed with characteristic elder flower odour, wherea s other flowery notes were associated with hotrienol, linalool and alpha -t erpineol. Fresh and grassy odours were correlated with 1-hexanal, (E)-2hexe n-1-al, (Z)-3-hexen-1-ol, (E)-2-hexen-1-ol and (E)-2-octen-1-al of the gras sy group, whereas 1-octen-3-ol and 1-octen-3-one of the agrestic group cont ributed significantly with the characteristic aroma of mushrooms. (C) 2000 Society of Chemical Industry.