Characterization of free and bound volatile compounds in six Ribes nigrum L. blackcurrant cultivars

被引：21

作者：

Liu, Yaran ^{[1
]}

Wang, Shaoyang ^{[1
]}

Ren, Jie ^{[1
]}

Yuan, Guanshen ^{[1
]}

Li, Yiqing ^{[1
]}

Zhang, Bolin ^{[1
]}

Zhu, Baoqing ^{[1
]}

机构：

[1] Beijing Forestry Univ, Coll Biol Sci & Biotechnol, Dept Food Sci, Beijing Key Lab Forestry Food Proc & Safety, Beijing 100083, Peoples R China

来源：

FOOD RESEARCH INTERNATIONAL | 2018年 / 103卷

基金：

中国国家自然科学基金;

关键词：

Currant; Free volatile; Bound volatile; GC-MS; Principal component analysis; Odor activity value; AROMA COMPOUNDS; ASCORBIC-ACID; ANTHOCYANINS; BERRIES; WINES; JUICE; OLFACTOMETRY; VARIETIES; STORAGE; FLAVOR;

D O I：

10.1016/j.foodres.2017.10.038

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

This study investigated the profiles of free and bound volatile compounds of six currant cultivars grown in China. Results showed that 166 free and 111 bound volatiles were found in these cultivars with esters and terpenoids as the major volatiles. Additionally, 10 hydroxy esters were detected in these cultivars for the first time. Floral, fruity, and sweet flavors appeared to be the feature aroma in these cultivars, which resulted from the contribution of 17 volatiles. Principal component analysis indicated the cultivar "Fertodi", "Risagar" and "Liangye" had the similar profiles of free and bound volatile compounds, whereas the cultivar "Brodtrop" and "Yadrionaya" exhibited the similarity on their free and bound volatiles. The cultivar "Sofya" showed a different volatile composition. Cluster analysis revealed the cultivar "Fertodi", "Risagar", and "Liangye" had the similar profiles of free and bound volatile compounds, whereas the similar free and bound volatile compositions were observed in the cultivar "Sofya" and "Yadrionaya". This study could provide useful information on quality control of commercial currant products.

引用

页码：301 / 315

页数：15

共 44 条

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