« Previous AbstractUVB Radiation Suppresses Antigrazer Morphological Defense in Scenedesmus obliquus by Inhibiting Algal Growth and Carbohydrate-Regulated Gene Expression    Next AbstractTrace gas emissions from laboratory combustion of leaves typically consumed in forest fires in Southwest China »

Food Chem

Title:		Using power ultrasound to release glycosidically bound volatiles from orange juice: A new method
Author(s):		Sun Y; Peng W; Zeng L; Xue Y; Lin W; Ye X; Guan R; Sun P;
Address:		"College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China. Electronic address: yjsun01@zjut.edu.cn. College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China. Department of Food Science and Nutrition, School of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China. College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China. Electronic address: sun_pl@zjut.edu.cn"
Journal Title:		Food Chem
Year:		2021
Volume:		20201108
Issue:
Page Number:		128580 -
DOI:		10.1016/j.foodchem.2020.128580
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"Acid hydrolysis and enzymatic hydrolysis are the main methods for releasing glycosidically bound volatiles (GBV). However, acid hydrolysis yields a strong pungent odor, and enzymatic hydrolysis is time consuming. In the present study, a new method, ultrasound hydrolysis, is reported to release GBV. This method is simple, environmentally friendly, fast and effective. Large differences were observed in the released aglycones and glycosyls between ultrasound and enzymatic hydrolysis of GBV. More types of aglycones were released under ultrasound than enzymatic hydrolysis. Alcohols and esters were the main aglycones under enzymatic hydrolysis, and terpenoids, esters and aldehydes were the main aglycones under ultrasound hydrolysis. The glycosyls released under ultrasound hydrolysis were mannose, glucose and sucrose, and those released under enzymatic hydrolysis were galactose and sucrose. The present study gives a new insight into a hydrolytic method for GBV by using ultrasound hydrolysis and can provide a reference method for fruit juice aromatization"
Keywords:		Citrus sinensis/chemistry/metabolism Fruit and Vegetable Juices/*analysis Gas Chromatography-Mass Spectrometry Glycosides/*chemistry Hydrolysis Phenols/analysis Principal Component Analysis *Sonication Terpenes/analysis Volatile Organic Compounds/*chemist;
Notes:		"MedlineSun, Yujing Peng, Wei Zeng, Li Xue, Yuanzhong Lin, Wenwen Ye, Xingqian Guan, Rongfa Sun, Peilong eng England 2020/11/17 Food Chem. 2021 May 15; 344:128580. doi: 10.1016/j.foodchem.2020.128580. Epub 2020 Nov 8"