Characterisation of free and bound volatile compounds from six different varieties of citrus fruits

卷:185

Ren, Jing-Nan ; Tai, Ya-Nan ; Dong, Man ; Shao, Jin-Hui ; Yang, Shu-Zhen ; Pan, Si-Yi ; Fan, Gang

关键词: Citrus;    Volatile compounds;    Glycosides;    Enzymatic hydrolysis;   

DOI  :  10.1016/j.foodchem.2015.03.142

学科分类：食品科学和技术

【 摘 要 】

Free volatile compounds in six varieties of citrus juices were analyzed by solid-phase microextraction-gas chromatography-mass spectrometry. Bound fractions were isolated and extracted with methanol and Amberlite XAD-2 resin and then hydrolyzed by almond beta-glucosidase. A total of 43 free and 17 bound volatile compounds were identified in citrus. Free volatile contents in sweet orange were the most abundant, followed by those in grapefruits and mandarins. Among free volatiles, terpenes were the most abundant in citrus juice. Sensory analysis results showed that the flavor of the same citrus cultivars was similar, but the flavor of different cultivars varied. Among bound volatiles, benzenic compounds were the most abundant in these citrus juices. Bound volatiles also significantly differed among cultivars. In addition, only p-vinylguaiacol were detected in all of the samples. (C) 2015 Elsevier Ltd. All rights reserved.