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Characterization of free and bound volatile compounds in six Ribes nigrum L. blackcurrant cultivars.
Food Res Int. 2018 01; 103:301-315.FR

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.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China.

Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China.

Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China.

Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China.

Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China.

Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China.

Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China. Electronic address: zhubaoqing@bjfu.edu.cn.

MeSH

ChinaChromatography, High Pressure LiquidFruitGas Chromatography-Mass SpectrometryOdorantsRibesSmellTasteVolatile Organic Compounds

Pub Type(s)

Comparative Study

Journal Article

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

Language

eng

PubMed ID

29389620

Citation

Liu, Yaran, et al. "Characterization of Free and Bound Volatile Compounds in Six Ribes Nigrum L. Blackcurrant Cultivars." Food Research International (Ottawa, Ont.), vol. 103, 2018, pp. 301-315.

Liu Y, Wang S, Ren J, et al. Characterization of free and bound volatile compounds in six Ribes nigrum L. blackcurrant cultivars. Food Res Int. 2018;103:301-315.

Liu, Y., Wang, S., Ren, J., Yuan, G., Li, Y., Zhang, B., & Zhu, B. (2018). Characterization of free and bound volatile compounds in six Ribes nigrum L. blackcurrant cultivars. Food Research International (Ottawa, Ont.), 103, 301-315. https://doi.org/10.1016/j.foodres.2017.10.038

Liu Y, et al. Characterization of Free and Bound Volatile Compounds in Six Ribes Nigrum L. Blackcurrant Cultivars. Food Res Int. 2018;103:301-315. PubMed PMID: 29389620.

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

TY - JOUR T1 - Characterization of free and bound volatile compounds in six Ribes nigrum L. blackcurrant cultivars. AU - Liu,Yaran, AU - Wang,Shaoyang, AU - Ren,Jie, AU - Yuan,Guanshen, AU - Li,Yiqing, AU - Zhang,Bolin, AU - Zhu,Baoqing, Y1 - 2017/10/24/ PY - 2017/04/20/received PY - 2017/09/26/revised PY - 2017/10/19/accepted PY - 2018/2/2/entrez PY - 2018/2/2/pubmed PY - 2019/9/17/medline KW - (E)-β-damascenone (PubChem CID: 5366074) KW - (Z)-3-hexenol acetate (PubChem CID: 5363388) KW - 4-Vinylguaiacol (PubChem CID: 332) KW - Bound volatile KW - Currant KW - Decanal (PubChem CID: 8175) KW - Free volatile KW - GC–MS KW - Guaiacol (PubChem CID: 460) KW - Heptanol (PubChem CID: 8129) KW - Hexanal (PubChem CID: 6184) KW - Methyl 4-hydroxybenzoate (PubChem CID: 54675830) KW - Nonanal (PubChem CID: 31289) KW - Odor activity value KW - Principal component analysis SP - 301 EP - 315 JF - Food research international (Ottawa, Ont.) JO - Food Res Int VL - 103 N2 - 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. SN - 1873-7145 UR - https://www.unboundmedicine.com/medline/citation/29389620/Characterization_of_free_and_bound_volatile_compounds_in_six_Ribes_nigrum_L__blackcurrant_cultivars_ DB - PRIME DP - Unbound Medicine ER -