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J Agric Food Chem

Title:		Free and Glycosidic Volatiles in Tamarillo (Solanum betaceum Cav. syn. Cyphomandra betacea Sendt.) Juices Prepared from Three Cultivars Grown in New Zealand
Author(s):		Chen X; Fedrizzi B; Kilmartin PA; Quek SY;
Address:		"School of Chemical Sciences, The University of Auckland, Auckland 1010, New Zealand. Centre of Research Excellence in Food Research, Riddet Institute, Palmerston North 4474, New Zealand"
Journal Title:		J Agric Food Chem
Year:		2021
Volume:		20210411
Issue:		15
Page Number:		4518 - 4532
DOI:		10.1021/acs.jafc.1c00837
ISSN/ISBN:		1520-5118 (Electronic) 0021-8561 (Linking)
Abstract:		"This study investigated the free and glycosidic-bound volatiles in the juice samples of three tamarillo cultivars (i.e. Amber, Mulligan, and Laird's Large) that are widely grown in New Zealand. Juice samples were prepared from fruits at different ripening stages (green, middle, and ripe). Headspace solid-phase microextraction combined with gas chromatography-mass spectrometry was applied to analyze the free volatiles in the samples. A total of 20 free volatiles were detected. Among the samples, the ripe Mulligan juice gave the highest contents of free terpenoids (424 mug/L) and esters (691 mug/L). The glycosidic-bound volatiles were prepared by solid-phase extraction. The matrix effect was evaluated based on the recovery rate of analytes containing multiple aglycone classes. From the results, phenyl beta-d-glucopyranoside was selected to compensate the matrix effect caused by insufficient acquisition of glycosidic volatiles during analyte preparation. In all the ripe-fruit juice samples, the aglycones 4-hydroxy-2,5-dimethyl-3(2H)-furanone and trans-2, cis-6-nonadienal were found to give high odor activity values. According to multivariate statistical analysis, 11 free volatiles and 22 glycosidic volatiles could be potentially applied as volatile makers to distinguish the juice samples. This study has provided a comprehensive understanding of the flavor chemistry of tamarillo juices, with a focus on the potential role of glycosidic aglycones as aroma contributors to tamarillo products"
Keywords:		Fruit Glycosides New Zealand Odorants *Solanum *Volatile Organic Compounds Pca Pls-da ripening tamarillo volatile;
Notes:		"MedlineChen, Xiao Fedrizzi, Bruno Kilmartin, Paul A Quek, Siew Young eng 2021/04/13 J Agric Food Chem. 2021 Apr 21; 69(15):4518-4532. doi: 10.1021/acs.jafc.1c00837. Epub 2021 Apr 11"