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Variability of free and glycosylated volatiles from strawberries destined for the fresh market and for processing, assessed using direct enzymatic hydrolysis
LWT - Food Science and Technology ( IF 6.0 ) Pub Date : 2018-08-14 , DOI: 10.1016/j.lwt.2018.08.026
Stéphane Gaborieau , Aurélie Cendrès , David Page , Christian Ginies , Catherine M.G.C. Renard

Free- and glycosylated-volatile profiles of 14 strawberry varieties, 9 for industrial processing (‘Darselect’, ‘Clery’, ‘Honey’, ‘Honeoye’, ‘Siabel’, ‘FCMO060’, ‘Fraise19’, 2 ‘Senga Sangana’) and 5 for fresh market (‘Gariguette’, ‘Charlotte’, ‘CIR121’, 2 ‘Clery’ (full-field and hydroponic)), were compared. All volatiles were analysed by GC-MS. Volatiles from glycosides were first released by direct enzymatic hydrolysis. The extraction method was optimised for furaneol, a key component of strawberry aroma. More than 60 volatile compounds were identified, the most abundant being butyl acetate (average: 17 mg/kg), furaneol (average: 2 mg/kg) and free hexanoic acid (average: 3 mg/kg). Free-volatile profiles showed a split between fresh market strawberries, distinguished by esters and carbonyl molecules like isobutyl acetate or hexanal, and strawberries for processing, distinguished by molecule like 3-penten-2-one and 1-butanol. The three ‘Clery’ profiles were different notably in their hexanal, 4-vinylguaiacol and 3-penten-2-one concentrations. The glycosylated volatile profiles were similar among most strawberry varieties with, as major glycosylated volatiles, hexanoic acid (average: 1.7 mg/kg), benzyl alcohol (average: 0.5 mg/kg), gamma-decalactone (average: 0.5 mg/kg) and coumaran (average: 2.5 mg/kg). The potential for volatile enhancement by deconjugation was different. Potentially fresh market strawberries had a volatile increase of 6% against 50% for strawberries for processing.



中文翻译:

使用直接酶水解法评估供新鲜市场和加工的草莓中游离和糖基化挥发物的变异性

14种草莓品种的游离和糖基化挥发性分布图,其中9种用于工业加工(“ Darselect”,“ Clery”,“ Honey”,“ Honeoye”,“ Siabel”,“ FCMO060”,“ Fraise19”,2个“ Senga Sangana” )和5个新鲜市场(“加里吉特”,“夏洛特”,“ CIR121”,2个“ Clery”(全田和水培))进行了比较。通过GC-MS分析所有挥发物。首先通过直接酶水解释放糖苷的挥发物。萃取方法针对呋喃酚进行了优化,呋喃酚是草莓香气的关键成分。鉴定出60多种挥发性化合物,其中最丰富的是乙酸丁酯(平均:17 mg / kg),呋喃酚(平均:2 mg / kg)和游离己酸(平均:3 mg / kg)。自由挥发特征显示新鲜草莓之间的分裂,其区别在于酯和乙酸异丁酯或己醛等羰基分子,以及用于加工的草莓,以诸如3-戊烯-2-酮和1-丁醇之类的分子为特征。这三种“ Clery”曲线在己醛,4-乙烯基愈创木酚和3-戊烯-2-一的浓度上有显着差异。大多数草莓品种的糖基化挥发物特征相似,主要糖基化挥发物为己酸(平均:1.7 mg / kg),苯甲醇(平均:0.5 mg / kg),γ-癸内酯(平均:0.5 mg / kg)。和香豆素(平均:2.5 mg / kg)。通过去共轭作用增强挥发的潜力是不同的。潜在的新鲜市场草莓的挥发量增长了6%,而加工草莓的增长了50%。大多数草莓品种的糖基化挥发物特征相似,主要糖基化挥发物为己酸(平均:1.7 mg / kg),苯甲醇(平均:0.5 mg / kg),γ-癸内酯(平均:0.5 mg / kg)。和香豆素(平均:2.5 mg / kg)。通过去共轭作用增强挥发的潜力是不同的。潜在的新鲜市场草莓的挥发量增长了6%,而加工草莓的增长了50%。大多数草莓品种的糖基化挥发物特征相似,主要糖基化挥发物为己酸(平均:1.7 mg / kg),苯甲醇(平均:0.5 mg / kg),γ-癸内酯(平均:0.5 mg / kg)。和香豆素(平均:2.5 mg / kg)。通过去共轭作用增强挥发的潜力是不同的。潜在的新鲜市场草莓的挥发量增长了6%,而加工草莓的增长了50%。

更新日期:2018-08-14
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