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J Food Sci

Title:		Free and bound volatile chemicals in mulberry (Morus atropurpurea Roxb.)
Author(s):		Chen L; Zhang X; Jin Q; Yang L; Li J; Chen F;
Address:		"College of Food Science and Nutritional Engineering, China Agricultural Univ, Beijing, 100083, China. Dept. of Horticulture, Beijing Changping Vocational School, Beijing, 102206, China. Dept. of Food, Nutrition and Packaging Sciences, Clemson Univ, Clemson, SC 29634, U.S.A"
Journal Title:		J Food Sci
Year:		2015
Volume:		20150327
Issue:		5
Page Number:		C975 - C982
DOI:		10.1111/1750-3841.12840
ISSN/ISBN:		1750-3841 (Electronic) 0022-1147 (Linking)
Abstract:		"Mulberry (Morus atropurpurea Roxb.) is a popular and desirable fruit that is widely cultivated in China. Despite its popularity, the free volatile chemicals and glycosidically bound volatiles (GBVs) of mulberry have been minimally studied. To this end, we have investigated these compounds in 4 mulberry cultivars via solid phase extraction (SPE) and headspace solid phase microextraction with gas chromatography-mass spectrometry (HS-SPME-GC-MS). A total of 55 free volatile chemicals and 57 GBVs were identified and quantified. In 3 of the cultivars ('YFS,' 'T10,' and 'D10'), the GBVs were found in higher amounts than their free counterparts, corresponding to a ratio of 1.2 to 1.8. The characteristic aromas were determined by their odor activity values (OAVs) and by generating an aroma series (AS). A total of 20 volatile compounds had OAVs >/= 1.0. In particular, ethyl butanoate, hexanal, (Z)-3-hexenal (E)-2-hexenal, (E)-2-nonenal, and eugenol had relatively high OAVs and were considered to be the key aromas contributing to the mulberry flavor. Consequently, mulberry was characterized by a variety of herbaceous scents having a background of sweet, spicy, fruity, and floral notes. The free volatiles exhibited strong herbaceous notes, whereas the GBVs were responsible for the sweet and spicy qualities of the fruit. Based on our results, 2 cultivars ('YFS' and 'D10') are proposed to be good candidates suitable for the further development of mulberry-based food products due to their complex and desirable aromas"
Keywords:		Aldehydes/*analysis Butyric Acid/analysis China Fruit/*chemistry Gas Chromatography-Mass Spectrometry/methods Humans Morus/*chemistry Odorants/*analysis Solid Phase Microextraction/methods *Taste Volatile Organic Compounds/*metabolism Hs-spme-gc-ms free v;
Notes:		"MedlineChen, Liang Zhang, Xiaoxu Jin, Qing Yang, Lili Li, Jingming Chen, Feng eng 2015/03/31 J Food Sci. 2015 May; 80(5):C975-82. doi: 10.1111/1750-3841.12840. Epub 2015 Mar 27"