Free and glycosidically bound aroma compounds in cherry (Prunus avium L.)

被引：138

作者：

Wen, Ya-Qin ^{[1
]}

He, Fei ^{[1
]}

Zhu, Bao-Qing ^{[2
]}

Lan, Yi-Bin ^{[1
]}

Pan, Qiu-Hong ^{[1
]}

Li, Chun-You ^{[3
]}

Reeves, Malcolm J. ^{[1
,4
]}

Wang, Jun ^{[1
]}

机构：

[1] China Agr Univ, Coll Food Sci & Nutr Engn, Ctr Viticulture & Enol, Beijing 100083, Peoples R China

[2] Beijing Forestry Univ, Coll Biol Sci & Technol, Beijing 100083, Peoples R China

[3] Beijing BiYeTianHu Ecol Agr Co Ltd, Beijing 101401, Peoples R China

[4] Massey Univ, Inst Food Nutr & Human Hlth, Palmerston North 4442, New Zealand

来源：

FOOD CHEMISTRY | 2014年 / 152卷

关键词：

Cherry; HS-SPME-GC-MS; Aroma; Glycosidically bound aroma compounds; VOLATILE COMPOUNDS; GAS CHROMATOGRAPHY; SOUR CHERRY; RED WINES; CERASUS L; FRUIT; CULTIVARS; GRAPE; IDENTIFICATION; OLFACTOMETRY;

D O I：

10.1016/j.foodchem.2013.11.092

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

This paper reports the occurrence of both free and glycosidically bound aroma compounds in three sweet cherry cultivars ('Hongdeng', 'Hongyan' and 'Rainier'), with 97 compounds being identified in the three cultivars. The major free volatile compounds found were hexanal, (E)-2-hexenal, (E)-2-hexen-1-ol, benzyl alcohol and benzaldehyde. The major bound volatile compounds found were benzyl alcohol, geraniol, 2phenylethanol. Also 4-vinylphenol was found in cherry fruit for the first time, and has a relatively high concentration of the glycosidically-bound form in 'Rainier'. Odour activity values (OAV5) were determined for both free and bound volatiles, with 18 compounds having an OAV above 1. The highest OAVs for three cultivars were (E)-beta-ionone, hexanal, decanal and (E)-2-hexenal with the highest being over 800 for (E)-beta-ionone in 'Honyang'. From these results, it was concluded that the aroma compounds present were similar in all three cultivars, but there was significant variation found in their levels and hence contribution to the aroma of these cultivars. (C) 2013 Elsevier Ltd. All rights reserved.

引用

页码：29 / 36

页数：8

共 38 条

[1] Characterisation of the key aroma compounds in a freshly reconstituted orange juice from concentrate
Averbeck, Melanie
Schieberle, Peter H.
[J]. EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2009, 229 (04) : 611 - 622
[2] Contribution of free and glycosidically bound volatile compounds to the aroma of muscadine grape juice
Baek, HH
Cadwallader, KR
[J]. JOURNAL OF FOOD SCIENCE, 1999, 64 (03) : 441 - 444
[3] PH AND SOLVENT EFFECTS ON THE COPIGMENTATION REACTION OF MALVIN WITH POLYPHENOLS, PURINE AND PYRIMIDINE-DERIVATIVES
BROUILLARD, R
WIGAND, MC
DANGLES, O
CHEMINAT, A
[J]. JOURNAL OF THE CHEMICAL SOCIETY-PERKIN TRANSACTIONS 2, 1991, (08): : 1235 - 1241
[4] BUTTERY RG, 1993, ACS SYM SER, V525, P23
[5] QUANTIFICATION OF BENZALDEHYDE AND ITS PRECURSORS IN MONTMORENCY CHERRY (PRUNUS-CERASUS L) KERNELS
CHANDRA, A
NAIR, MG
[J]. PHYTOCHEMICAL ANALYSIS, 1993, 4 (03) : 120 - 123
[6] Free and glycosidically bound aroma compounds in lychee (Litchi chinensis Sonn.)
Chyau, CC
Ko, PT
Chang, CH
Mau, JL
[J]. FOOD CHEMISTRY, 2003, 80 (03) : 387 - 392
[7] Consumer acceptance of 'Brooks' and 'Bing' cherries is mainly dependent on fruit SSC and visual skin color
Crisosto, CH
Crisosto, GM
Metheney, P
[J]. POSTHARVEST BIOLOGY AND TECHNOLOGY, 2003, 28 (01) : 159 - 167
[8] Gas chromatography-olfactometry and chemical quantitative study of the aroma of six premium quality Spanish aged red wines
Culleré, L
Escudero, A
Cacho, J
Ferreira, V
[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2004, 52 (06) : 1653 - 1660
[9] Aroma profiles of pineapple fruit (Ananas comosus [L.] Merr.) and pineapple products
Elss, S
Preston, C
Hertzig, C
Heckel, F
Richling, E
Schreier, P
[J]. LWT-FOOD SCIENCE AND TECHNOLOGY, 2005, 38 (03) : 263 - 274
[10] Free and bound volatile compounds in juice and peel of Jincheng oranges
Fan, Gang
Qiao, Yu
Yao, Xiaolin
Mo, Dan
Wang, Kexing
Pan, Siyi
[J]. EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2009, 229 (04) : 571 - 578

← 1 2 3 4 →