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

Fan, Gang; Qiao, Yu; Yao, Xiaolin; Mo, Dan; Wang, Kexing; Pan, Siyi

doi:10.1007/s00217-009-1080-6

Cited by 33 publications

(26 citation statements)

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“…The effect pH was not considered, since its influence on the response of aglycone released was negligible when compared to other parameters. Therefore, a pH = 5.0 was used in the enzymatic hydrolysis assays, which is in agreement with the previous studies [3,7,22,23,25,54]. The ability to break the glycosidic bond and release the aglycone, applying the same enzyme concentration (50 mg/L), was as follow: ProZym M > almond ␤-glucosidase (Fig.…”

Section: Hydrolytically Released Components By Enzymatic Hydrolysissupporting

confidence: 84%

“…The hydrolytically released components are generally present in trace amounts, therefore a previous extraction and concentration step of is required. Several techniques have been proposed to extract glycosidically linked components from grape [3,[6][7][8]10,11,[16][17][18][19][20][21], wines [3,17,20,[22][23][24], and fruits [25][26][27]. Most of these studies applied conventional techniques based on solid-phase extraction (SPE), either in Amberlite XAD-2 polymeric sorbents [6,7,11,16,18,21,[25][26][27] or in C 18 reversed-phase sorbent [3,6,8,10,17,20,23,24], microwaves [19], liquid-liquid extraction (LLE) [6][7][8]11,18,23,[25][26]…”

Section: Introductionmentioning

confidence: 99%

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Solid phase microextraction as a reliable alternative to conventional extraction techniques to evaluate the pattern of hydrolytically released components in Vitis vinifera L. grapes

Perestrelo

Caldeira

Câmara

2012

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a b s t r a c tIn present research, headspace solid-phase microextraction (HS-SPME) followed by gas chromatography-mass spectrometry (GC-qMS), was evaluated as a reliable and improved alternative to the commonly used liquid-liquid extraction (LLE) technique for the establishment of the pattern of hydrolytically released components of 7 Vitis vinifera L. grape varieties, commonly used to produce the world-famous Madeira wine. Since there is no data available on their glycosidic fractions, at a first step, two hydrolyse procedures, acid and enzymatic, were carried out using Boal grapes as matrix. Several parameters susceptible of influencing the hydrolytic process were studied. The best results, expressed as GC peak area, number of identified components and reproducibility, were obtained using ProZym M with b-glucosidase activity at 35 • C for 42 h. For the extraction of hydrolytically released components, HS-SPME technique was evaluated as a reliable and improved alternative to the conventional extraction technique, LLE (ethyl acetate). HS-SPME using DVB/CAR/PDMS as coating fiber displayed an extraction capacity two fold higher than LLE (ethyl acetate).The hydrolyzed fraction was mainly characterized by the occurrence of aliphatic and aromatic alcohols, followed by acids, esters, carbonyl compounds, terpenoids, and volatile phenols. Concerning to terpenoids its contribution to the total hydrolyzed fraction is highest for Malvasia Cândida (23%) and Malvasia Roxa (13%), and their presence according previous studies, even at low concentration, is important from a sensorial point of view (can impart floral notes to the wines), due to their low odor threshold ( g/L). According to the obtained data by principal component analysis (PCA), the sensorial properties of Madeira wines produced by Malvasia Cândida and Malvasia Roxa could be improved by hydrolysis procedure, since their hydrolyzed fraction is mainly characterized by terpenoids (e.g. linalool, geraniol) which are responsible for floral notes. Bual and Sercial grapes are characterized by aromatic alcohols (e.g. benzyl alcohol, 2-phenylethyl alcohol), so an improvement in sensorial characteristics (citrus, sweet and floral odors) of the corresponding wines, as result of hydrolytic process, is expected.

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Section: Hydrolytically Released Components By Enzymatic Hydrolysissupporting

confidence: 84%

Section: Introductionmentioning

confidence: 99%

Solid phase microextraction as a reliable alternative to conventional extraction techniques to evaluate the pattern of hydrolytically released components in Vitis vinifera L. grapes

Perestrelo

Caldeira

Câmara

2012

Talanta

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“…For instance, Gueguen, Chemardin, Janbon, Arnaud, and Galzy (1996) reported that b-glucosidase from Candida molischiana can significantly increase linalool, benzyl alcohol, and 2-phenylethanol levels in orange juice. In our previous studies, bound volatile compounds in juice and peel of Jincheng oranges were investigated, and our results showed that 3-oxo-a-ionol, p-vinylguaiacol, and ethyl-3-hydroxybutyrate are the main bound compounds of this citrus fruit (Fan, Qiao, et al, 2009b). In addition, bound volatile compounds have been detected in orange wine.…”

Section: Introductionmentioning

confidence: 88%

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

et al. 2015

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“…These compounds had relative low odor thresholds of 1 ppb and 0.2~1 ppb, respectively (Fazzalari, 1978). They were not only important in oranges (Fan et al, 2009a) but also in Eureka lemon.…”

Section: Toledomentioning

confidence: 96%

“…Many studies showed the common volatile compounds in lemon. Several studies showed that the main volatile compounds in lemon essential oil were monoterpenes, such as limonene, γ-terpinene and β-myrcene (Fan et al, 2009a;Verzera et al, 2004). Limonene was the most abundant compound in lemon.…”

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confidence: 99%

Free and Bound Volatile Compounds in Juice and Peel of Eureka Lemon

Zhong

Ren

Chen

et al. 2014

FSTR

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Free and glycosidically bound volatile compounds in different parts of Eureka lemon were studied. Free volatile compounds were extracted by solid phase microextraction (SPME). Bound volatile compounds were isolated from juice by adsorption onto an Amberlite XAD-2 column, and then hydrolyzed by almond β-glucosidase. Both the free volatile compounds and the released aglycones were analyzed by using gas chromatography-mass spectromerty (GC-MS). Gas chromatography-olfactometry (GC-O) was also used to determine the aroma-active compounds in juice and peel. Totally 29 and 34 free volatiles were found in juice and peel, respectively. Terpenes and aldehydes were the most abundant compounds in free fractions. Four and six bound volatile compounds were found in juice and peel with a total concentration of 127.8 and 1161.52 μg/L. Benzenic and terpenic compounds were the main bound volatiles found in Eureka lemon fruit. Mannose and glucose were found as sugar moiety in juice, and glucose was found the only sugar linked to bound volatiles in peel.Keywords: eureka lemon, volatile compounds, glycosides, enzymatic hydrolysis, aroma active compounds IntroductionEureka lemon originated in America and grew widely under tropical and sub-tropical climatic conditions, including many countries such as Australia, Israel and southern China. It is a common lemon species in the world (Ford, 1942). It is called "the true 'better' lemon" and has large quantity of juice and acid content.Eureka lemon has not been got much attention. The fruit is elliptic in shape, bright yellow and medium thickness of the skin.It is more acidic than Meyer lemon, its peel is thicker, and also the juice is less than Lisbon lemon, a lemon similar to Eureka lemon.Generally speaking, Meyer lemon and Lisbon lemon are more used as juice production, cooking and eating. But the characters of Eureka lemon make it better to be a good material to produce essential oil and other aroma products. The luxuriant aroma compounds of lemon are applied in many fields. d-Limonene plays a potential role in preventing breast cancer (Miller et al., 2011), and the antioxidant activity of lemon essential oils has been confirmed (Di et al., 2010). Lemon products are also important for food industry and health care (González-Molina et al., 2010).Volatile compounds in Meyer lemon (Moshonas et al., 1972), Italian lemon (Allegrone et al., 2006) and petitgrain Eureka lemon essential oil (Baaliouamer et al., 1985) have been reported, except Eureka lemon. Many studies showed the common volatile compounds in lemon. Several studies showed that the main volatile compounds in lemon essential oil were monoterpenes, such as limonene, γ-terpinene and β-myrcene (Fan et al., 2009a;Verzera et al., 2004). Limonene was the most abundant compound in lemon. Additionally, aldehydes, ketones and esters were the other important volatile compounds in lemon (Lota et al., 2004;Moufida et al., 2003). The free volatile compounds and particular character compounds of Eureka lemon have not been reported yet. The boun...

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

Cited by 33 publications

References 34 publications

Solid phase microextraction as a reliable alternative to conventional extraction techniques to evaluate the pattern of hydrolytically released components in Vitis vinifera L. grapes

Solid phase microextraction as a reliable alternative to conventional extraction techniques to evaluate the pattern of hydrolytically released components in Vitis vinifera L. grapes

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

Free and Bound Volatile Compounds in Juice and Peel of Eureka Lemon

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