| Title: | Free and glycosidically bound aroma compounds in cherry (Prunus avium L.) |
| Author(s): | Wen YQ; He F; Zhu BQ; Lan YB; Pan QH; Li CY; Reeves MJ; Wang J; |
| Address: | "Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China. College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, China. Beijing BiYeTianHu Ecological Agriculture Co., Ltd., Beijing 101401, China. Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Institute of Food, Nutrition and Human Health, Massey University, Palmerston North 4442, New Zealand. Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China. Electronic address: jun_wang@cau.edu.cn" |
| DOI: | 10.1016/j.foodchem.2013.11.092 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "This paper reports the occurrence of both free and glycosidically bound aroma compounds in three sweet cherry cultivars ('Hongdeng', 'Hongyan' and 'Rainier'), with 97 compounds being identified in the three cultivars. The major free volatile compounds found were hexanal, (E)-2-hexenal, (E)-2-hexen-1-ol, benzyl alcohol and benzaldehyde. The major bound volatile compounds found were benzyl alcohol, geraniol, 2-phenylethanol. Also 4-vinylphenol was found in cherry fruit for the first time, and has a relatively high concentration of the glycosidically-bound form in 'Rainier'. Odour activity values (OAVs) were determined for both free and bound volatiles, with 18 compounds having an OAV above 1. The highest OAVs for three cultivars were (E)-beta-ionone, hexanal, decanal and (E)-2-hexenal with the highest being over 800 for (E)-beta-ionone in 'Honyang'. From these results, it was concluded that the aroma compounds present were similar in all three cultivars, but there was significant variation found in their levels and hence contribution to the aroma of these cultivars" |
| Keywords: | Fruit/*chemistry Gas Chromatography-Mass Spectrometry Odorants/analysis Prunus/*chemistry Volatile Organic Compounds/*chemistry Aroma Cherry Glycosidically bound aroma compounds Hs-spme-gc-ms; |
| Notes: | "MedlineWen, Ya-Qin He, Fei Zhu, Bao-Qing Lan, Yi-Bin Pan, Qiu-Hong Li, Chun-You Reeves, Malcolm J Wang, Jun eng England 2014/01/22 Food Chem. 2014; 152:29-36. doi: 10.1016/j.foodchem.2013.11.092. Epub 2013 Nov 27" |
