Lasekan Ola
Department of Food Technology, University Putra Malaysia, 43400 Serdang, Malaysia.
Chem Cent J. 2017 Feb 23;11:19. doi: 10.1186/s13065-017-0247-7. eCollection 2017.
Most often, the glycosidically-bound aroma compounds are released during industrial processing or pre-treatment of fruits. This usually introduces modification to the aroma notes of such fruits. Therefore, there is the need to understand the contribution of these bound aroma compounds to the overall aroma of a given fruit. In recent years research studies have reported on the free- and bound volatile compounds of several fruits. However, there is no report yet on sweet.
Results of gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O) of free and glycosidically-bound aroma-active compounds from sweet revealed a total of 35 compounds in the free fraction, and 28 compounds were in the bound fraction respectively. Whilst the major group of compounds in the free fraction were terpenes, alcohols, and esters, the bound fraction consisted of ketones, alcohols, terpenes and norisoprenoids.
A comparative analysis of the aroma potencies of the free and bound volatile fractions revealed that; free fraction exhibited strong potency for the fruity and floral notes, and the bound fraction produced more of the flowery, caramel-like and cherry-like notes. In addition results of odour activity values showed that ethylbutanoate, β-damascenone, ethyl-2-methyl propionate, linalool, hexyl acetate and ()-rose oxide contributed highly to the sweet prune-like aroma of the fruit.
糖苷结合型香气化合物大多在水果的工业加工或预处理过程中释放出来。这通常会改变此类水果的香气特征。因此，有必要了解这些结合型香气化合物对特定水果整体香气的贡献。近年来，已有研究报道了几种水果中的游离和结合型挥发性化合物。然而，关于甜（水果）的相关报道尚未见。
对甜（水果）中游离和糖苷结合型香气活性化合物进行气相色谱 - 质谱联用（GC - MS）和气相色谱 - 嗅觉测量（GC - O）的结果显示，游离部分共有35种化合物，结合部分分别有28种化合物。游离部分的主要化合物类别为萜类、醇类和酯类，而结合部分则由酮类、醇类、萜类和去甲类异戊二烯组成。
对游离和结合型挥发性部分的香气强度进行比较分析表明，游离部分对水果味和花香调表现出较强的强度，而结合部分产生更多的花香、焦糖样和樱桃样香气。此外，气味活性值的结果表明，丁酸乙酯、β - 大马酮、2 - 甲基丙酸乙酯、芳樟醇、乙酸己酯和（） - 玫瑰氧化物对该水果类似甜梅干的香气贡献很大。
