Page 25 - Shimadzu Journal vol.3 Issue2

Flavor Release Evaluation

Fig. 4 Mechanical Characteristics Curve of an Apple

Fig. 3 Results of Flavor Release Evaluation System on an Apple
Table 1 Increase in Compounds After
“Chewing” of Apple Species A
Rate of
Compound
Peak No. increase
name
(%)
1 2-Methylbutyl acetate 96
2 sec-Butylcarbinol 16
3 Ethyl hexanoate 108
4 n-Hexyl acetate 130
5 n-Hexanol 43
6 n-Hexyl butyrate 202
7 Hexyl 2-methylbutyrate 192
8 6-Methyl-5-hepten-2-ol 58
9 Farnesene 264

Table 2 Increase in Compounds After
“Chewing” of Apple Species B
Rate of
Compound
Peak No. increase
name (%)
1 Butyl acetate 73
2 2-Methylbutyl acetate 99
3 n-Hexyl acetate 128
4 n-Hexanol 33
5 n-Hexyl butanoate 241
6 Hexyl 2-methylbutyrate 240
7 6-Methyl-5-hepten-2-ol 49
8 p-Allylanisole 139
Fig. 5 Mechanical Characteristic curves
9 Farnesene 192
for Apples Species A and B

Authors
Robert H. Clifford, Ph.D. is the Food and Consumer Products Business Unit Manager at Shimadzu Scientific Instruments. He can be
reached at rhclifford@shimadzu.com

Satoshi Yamaki, Ph.D. is an Analytical Applications Development Engineer at Shimadzu Corporation and he can be reached at
oreno@shimadzu.co.jp

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