Free and glycosidically bound aroma compounds in pineapple (Ananas comosus L. Merr.)

Wu, Ping; Kuo, May Chien; Hartman, Thomas G.; Rosén, Robert; Ho, Chi Tang

doi:10.1021/jf00001a033

Cited by 87 publications

(55 citation statements)

References 8 publications

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“…The identified glycosidically bound compounds mainly consisted of compounds having aromatic structure (79.4%) followed by aliphatic acids (16.9%), C 13 -norisoprenoids (2.3%), aliphatic alcohols (1.0%), hydroxy esters (0.3%) and one sulfur compound (0.1%). This bound volatile composition also differs markedly from that reported for pineapple [9] ; while in piñuela the profile of bound volatiles is dominated by anthranilic acid, 3,4- Retention indices for authentic reference substances measured on DB-Wax column. -= None detected.…”

Section: Analysis Of Glycosidically Bound Volatilescontrasting

confidence: 87%

See 1 more Smart Citation

Studies on the Aroma of Piñuela Fruit Pulp (Bromelia plumieri): Free and Bound Volatile Composition and Characterization of Some Glucoconjugates as Aroma Precursors

Parada

Duque

1998

J. High Resol. Chromatogr.

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Section: Analysis Of Glycosidically Bound Volatilescontrasting

confidence: 87%

“…The volatile profile found in piñuela is quite different from that reported for pineapple [8,9] its close relative which also belongs to the bromeliaceae family. In pineapple furaneol and aliphatic esters constitute the major part of volatiles, followed by hydroxy esters, acetoxy esters, and lactones.…”

Section: Analysis Of Free Volatilescontrasting

confidence: 86%

Studies on the Aroma of Piñuela Fruit Pulp (Bromelia plumieri): Free and Bound Volatile Composition and Characterization of Some Glucoconjugates as Aroma Precursors

Parada

Duque

1998

J. High Resol. Chromatogr.

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“…On the basis of previous research, volatile compounds can be released from glycosides by acid or enzymatic hydrolysis during maturation, storage and industrial treating (Gunata et al, 1985). So far, there are many reports about the bound volatiles in fruit, including grape (Baek and Cadwallader, 1999), mango (Pino et al, 2005), litchis (Chyau et al, 2003), pineapple (Wu et al, 1991) and so on. However, glycosidically bound volatile compounds in citrus have seldom been investigated.…”

Section: Introductionmentioning

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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“…The ProZym M and almond b-glucosidase enzymatic preparations tested have ␤-glucosidase activity and also exhibit considerable galactosidase activity, nevertheless, it was observed different hydrolysis efficiency probably due to their enzymatic activities, 24 and 8 U/mg solid, respectively. Previous studies have been applied successfully enzymes with ␤-glucosidase activity to release the aglycones from fruit glycosidic extracts, like banana [26] and pineapple [27]. The ability, expressed as GC peak area (i.e.…”

Section: Hydrolytically Released Components By Enzymatic Hydrolysismentioning

confidence: 99%

“…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%

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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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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Free and glycosidically bound aroma compounds in pineapple (Ananas comosus L. Merr.)

Cited by 87 publications

References 8 publications

Studies on the Aroma of Piñuela Fruit Pulp (Bromelia plumieri): Free and Bound Volatile Composition and Characterization of Some Glucoconjugates as Aroma Precursors

Studies on the Aroma of Piñuela Fruit Pulp (Bromelia plumieri): Free and Bound Volatile Composition and Characterization of Some Glucoconjugates as Aroma Precursors

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

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

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