| Literature DB >> 29389620 |
Yaran Liu1, Shaoyang Wang1, Jie Ren1, Guanshen Yuan1, Yiqing Li1, Bolin Zhang1, Baoqing Zhu2.
Abstract
This study investigated the profiles of free and bound volatile compounds of six currant cultivars grown in China. Results showed that 166 free and 111 bound volatiles were found in these cultivars with esters and terpenoids as the major volatiles. Additionally, 10 hydroxy esters were detected in these cultivars for the first time. Floral, fruity, and sweet flavors appeared to be the feature aroma in these cultivars, which resulted from the contribution of 17 volatiles. Principal component analysis indicated the cultivar "Fertodi", "Risagar" and "Liangye" had the similar profiles of free and bound volatile compounds, whereas the cultivar "Brodtrop" and "Yadrionaya" exhibited the similarity on their free and bound volatiles. The cultivar "Sofya" showed a different volatile composition. Cluster analysis revealed the cultivar "Fertodi", "Risagar", and "Liangye" had the similar profiles of free and bound volatile compounds, whereas the similar free and bound volatile compositions were observed in the cultivar "Sofya" and "Yadrionaya". This study could provide useful information on quality control of commercial currant products.Entities:
Keywords: (E)-β-damascenone (PubChem CID: 5366074); (Z)-3-hexenol acetate (PubChem CID: 5363388); 4-Vinylguaiacol (PubChem CID: 332); Bound volatile; Currant; Decanal (PubChem CID: 8175); Free volatile; GC–MS; Guaiacol (PubChem CID: 460); Heptanol (PubChem CID: 8129); Hexanal (PubChem CID: 6184); Methyl 4-hydroxybenzoate (PubChem CID: 54675830); Nonanal (PubChem CID: 31289); Odor activity value; Principal component analysis
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Year: 2017 PMID： 29389620 DOI： 10.1016/j.foodres.2017.10.038
Source DB: PubMed Journal: Food Res Int ISSN： 0963-9969 Impact factor: 6.475