| Literature DB >> 25952837 |
Jing-Nan Ren1, Ya-Nan Tai1, Man Dong1, Jin-Hui Shao1, Shu-Zhen Yang1, Si-Yi Pan1, Gang Fan2.
Abstract
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 β-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.Entities:
Keywords: Citrus; Enzymatic hydrolysis; Glycosides; Volatile compounds
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Year: 2015 PMID： 25952837 DOI： 10.1016/j.foodchem.2015.03.142
Source DB: PubMed Journal: Food Chem ISSN： 0308-8146 Impact factor: 7.514