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Free and bound volatile compounds in juice and peel of Jincheng oranges

文献类型： 外文期刊

作者： Fan, Gang 1 ; Qiao, Yu 2 ; Yao, Xiaolin 1 ; Mo, Dan 1 ; Wang, Kexing 1 ; Pan, Siyi 1 ;

作者机构： 1.Huazhong Agr Univ, Coll Food Sci & Technol, Wuhan 430070, Peoples R China

2.Hubei Acad Agr Sci, Inst Agr Prod Proc & Nucl Agr Technol, Wuhan 430064, Peoples R China

关键词： glucose: 58367-01-4;methanol: 67-56-1;beta-glucosidase: 9001-22-3;EC 3.2.1.21;aldehydes;terpenes;rhamnose: 3615-41-6;monoterpenes;eugenol: 97-53-0;aglycons;3-oxo-alpha-ionol: 34318-21-3;xylo-oligosaccharides;p-vinylguaiacol: 7786-61-0;carbon-13-norisoprenoid;volatile compounds: free;bound;benzenic compounds;hydroxyl esters orange juice: beverage;acid hydrolysis;orange peel

期刊名称：EUROPEAN FOOD RESEARCH AND TECHNOLOGY （ 影响因子：2.998； 五年影响因子：3.005 ）

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收录情况： SCI

摘要： Free and glycosidically bound volatile compounds in juice and peel of Jincheng oranges were investigated. Solid phase microextraction (SPME) was used for extraction of free volatile compounds. Bound volatile compounds in juice were isolated by using Amberlite XAD-2 column adsorption and methanol elution. Subsequently, they were hydrolyzed by almond beta-glucosidase. Acid hydrolysis was also applied on the release of the bound fraction in juice. Both free and bound volatile compounds were then determined by GC-MS. A total of 26 and 40 free volatile compounds were identified in juice and peel, respectively. Terpenes followed by aldehydes were the major free volatile compounds both in juice and peel. Eleven and ten aglycons hydrolyzed by enzyme were identified in juice and peel, respectively. Benzenic compounds and hydroxyl esters were the main bound volatile compounds in juice, while C-13-norisoprenoid and monoterpenes were the most abundant bound volatile compounds in peel. 3-Oxo-alpha-ionol (41%) predominated in bound fraction of peel. Five aglycons hydrolyzed by acid were found in juice. p-Vinylguaiacol and eugenol were the two compounds found both after enzymatic and acid hydrolysis. Rhamnose, xylose, and glucose were determined as sugar moieties in juice.

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