« Previous AbstractFate and wetting potential of bio-refractory organics in membrane distillation for coke wastewater treatment    Next AbstractCharacteristics of beta-glucosidase from oranges during maturation and its relationship with changes in bound volatile compounds »

Food Chem

Title:		Characterisation of free and bound volatile compounds from six different varieties of citrus fruits
Author(s):		Ren JN; Tai YN; Dong M; Shao JH; Yang SZ; Pan SY; Fan G;
Address:		"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"
Journal Title:		Food Chem
Year:		2015
Volume:		20150403
Issue:
Page Number:		25 - 32
DOI:		10.1016/j.foodchem.2015.03.142
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
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 beta-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"
Keywords:		Citrus/*chemistry Female Fruit/*chemistry Gas Chromatography-Mass Spectrometry Humans Male Methanol Polystyrenes Principal Component Analysis Solid Phase Microextraction *Taste Terpenes/analysis Volatile Organic Compounds/*analysis Citrus Enzymatic hydrol;
Notes:		"MedlineRen, Jing-Nan Tai, Ya-Nan Dong, Man Shao, Jin-Hui Yang, Shu-Zhen Pan, Si-Yi Fan, Gang eng Research Support, Non-U.S. Gov't England 2015/05/09 Food Chem. 2015 Oct 15; 185:25-32. doi: 10.1016/j.foodchem.2015.03.142. Epub 2015 Apr 3"