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Characterisation of free and bound volatile compounds from six different varieties of citrus fruits.
Food Chem. 2015 Oct 15; 185:25-32.FC

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.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.

Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.

Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.

Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.

Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.

Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.

Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China. Electronic address: fangang@mail.hzau.edu.cn.

MeSH

CitrusFemaleFruitGas Chromatography-Mass SpectrometryHumansMaleMethanolPolystyrenesPrincipal Component AnalysisSolid Phase MicroextractionTasteTerpenesVolatile Organic Compounds

Pub Type(s)

Journal Article

Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

25952837

Citation

Ren, Jing-Nan, et al. "Characterisation of Free and Bound Volatile Compounds From Six Different Varieties of Citrus Fruits." Food Chemistry, vol. 185, 2015, pp. 25-32.

Ren JN, Tai YN, Dong M, et al. Characterisation of free and bound volatile compounds from six different varieties of citrus fruits. Food Chem. 2015;185:25-32.

Ren, J. N., Tai, Y. N., Dong, M., Shao, J. H., Yang, S. Z., Pan, S. Y., & Fan, G. (2015). Characterisation of free and bound volatile compounds from six different varieties of citrus fruits. Food Chemistry, 185, 25-32. https://doi.org/10.1016/j.foodchem.2015.03.142

Ren JN, et al. Characterisation of Free and Bound Volatile Compounds From Six Different Varieties of Citrus Fruits. Food Chem. 2015 Oct 15;185:25-32. PubMed PMID: 25952837.

* Article titles in AMA citation format should be in sentence-case

TY - JOUR T1 - Characterisation of free and bound volatile compounds from six different varieties of citrus fruits. AU - Ren,Jing-Nan, AU - Tai,Ya-Nan, AU - Dong,Man, AU - Shao,Jin-Hui, AU - Yang,Shu-Zhen, AU - Pan,Si-Yi, AU - Fan,Gang, Y1 - 2015/04/03/ PY - 2014/12/24/received PY - 2015/03/07/revised PY - 2015/03/25/accepted PY - 2015/5/9/entrez PY - 2015/5/9/pubmed PY - 2016/1/13/medline KW - Citrus KW - Enzymatic hydrolysis KW - Glycosides KW - Volatile compounds SP - 25 EP - 32 JF - Food chemistry JO - Food Chem VL - 185 N2 - 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. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/25952837/Characterisation_of_free_and_bound_volatile_compounds_from_six_different_varieties_of_citrus_fruits_ DB - PRIME DP - Unbound Medicine ER -