STUDIES ON THE ENZYMATIC-HYDROLYSIS OF BOUND AROMA CONSTITUENTS FROM RASPBERRY FRUIT PULP

被引：74

作者：

PABST, A

BARRON, D

ETIEVANT, P

SCHREIER, P

机构：

[1] UNIV WURZBURG,LEHRSTUHL LEBENSMITTELCHEM,HUBLAND,W-8700 WURZBURG,GERMANY

[2] INRA,RECH AROMES LAB,F-21034 DIJON,FRANCE

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1991年 / 39卷 / 01期

关键词：

D O I：

10.1021/jf00001a034

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

HRGC and HRGC-MS identifications of bound volatiles from raspberry fruit (Rubus idaeus cv. Heritage) pulp were achieved after isolation of an extract obtained by Amberlite XAD-2 adsorption and methanol elution followed by hydrolysis with a commercial pectinase enzyme. In total, 57 bound aglycons were identified for the first time in raspberry fruit originating from fatty acid, phenylpropanoid, and terpene metabolisms. Among them, the following C-13 norisoprenoids were detected: 3-hydroxy-alpha-ionone, 3-hydroxy-beta-ionone, 3-hydroxy-5,6-epoxy-beta-ionone (tent.), 4-hydroxy-beta-ionone, 3,4-didehydro-beta-ionone, alpha-ionol, 3-oxo-alpha-ionol, 3-oxo-7,8-dihydro-alpha-ionol, 4-oxo-beta-ionol, and 3-hydroxy-beta-damascone.

引用

页码：173 / 175

页数：3

共 23 条

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