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Related Experiment Video

Updated: Jun 24, 2026

Fruit Volatile Analysis Using an Electronic Nose
11:02

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Published on: March 30, 2012

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

U Jørgensen1, M Hansen, L P Christensen

  • 1Department of Fruit, Vegetable and Food Science, Danish Institute of Agricultural Sciences, Aarslev, Denmark.

Journal of Agricultural and Food Chemistry
|July 11, 2000
PubMed
Summary
This summary is machine-generated.

This study identified 59 aroma compounds in elder flower syrup, with 18 being novel. Significant variations in volatile concentrations were found across five elder cultivars, impacting the syrup's overall scent profile.

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Area of Science:

  • Food Chemistry
  • Analytical Chemistry
  • Plant Science

Background:

  • Elder flower (Sambucus nigra L.) syrup is a popular product.
  • Understanding its aroma profile is crucial for quality control and product development.
  • Previous research has not fully characterized the volatile compounds and their contribution to the unique scent of elder flower syrup.

Purpose of the Study:

  • To identify and quantify aroma compounds in elder flower syrup.
  • To investigate the differences in volatile profiles among five elderflower cultivars.
  • To correlate specific volatile compounds with perceived odors in the syrup.

Main Methods:

  • Elder flowers were processed into syrup using a standard recipe.
  • Aroma compounds were collected using dynamic headspace sampling.
  • Volatile compounds were analyzed using Gas Chromatography-Flame Ionization Detection (GC-FID) and Gas Chromatography-Mass Spectrometry (GC-MS).
  • Odor evaluation was performed using Gas Chromatography-Olfactometry (GC-sniffing).

Main Results:

  • A total of 59 volatile compounds were identified in the elder flower syrup.
  • Eighteen of these compounds were detected for the first time in elder flower products.
  • Significant differences in the concentrations of 48 volatile compounds were observed among the five tested elder cultivars (Allesoe, Donau, Sambu, Sampo, and Samyl).
  • Specific compounds were linked to characteristic elder flower, floral, fruity, and fresh/grassy odors.

Conclusions:

  • The study provides a comprehensive analysis of elder flower syrup aroma, revealing novel compounds.
  • Cultivar selection significantly impacts the volatile composition and aroma of elder flower syrup.
  • Key aroma compounds contributing to the characteristic scent of elder flower syrup have been identified, offering insights for flavor development.