Evaluation of Apple Juice Aroma The Aroma Index as a Model for the Objective Description of Aroma Restoration

摘要

On the basis of comprehensively researched data an exemplary aroma index model was created. This model is supposed to ensure an objective description of aroma restoration in apple-juice from concentrate and may in modified variations also be transferable to further sorts of fruit juices. The aroma index (for apple juice) includes various types of aroma compounds occurring in apple juice and contributing to its typical flavor. The fruity smelling esters are taken into account as well as the green-grassy smelling compounds like carbon-6-aldehydes and -alcohols and some as fruity-aromatic smelling described alcohols. By considering miscellaneous, in diverse bio-chemical pathways formed substances, seasonal and cultivar-depending variations can be adjusted without claiming a special standardized aroma profile.