Free and Bound Volatile Compounds in Juice and Peel of Eureka Lemon

Siqiong Zhong; Jingnan Ren; Dewen Chen; Siyi Pan; Kexing Wang; Shuzhen Yang; Gang Fan

doi:10.3136/fstr.20.167

Notes

Free and Bound Volatile Compounds in Juice and Peel of Eureka Lemon

Siqiong Zhong, Jingnan Ren, Dewen Chen, Siyi Pan, Kexing Wang, Shuzhen Yang, Gang Fan

Author information

Siqiong Zhong
Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University
Jingnan Ren
Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University
Dewen Chen
National Center of Quality Supervision and Inspection for Commodity
Siyi Pan
Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University
Kexing Wang
Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University
Shuzhen Yang
Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University
Gang Fan Corresponding author
Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University

Keywords: eureka lemon, volatile compounds, glycosides, enzymatic hydrolysis, aroma active compounds

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2014 Volume 20 Issue 1 Pages 167-174

DOI https://doi.org/10.3136/fstr.20.167

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Abstract

Free and glycosidically bound volatile compounds in different parts of Eureka lemon were studied. Free volatile compounds were extracted by solid phase microextraction (SPME). Bound volatile compounds were isolated from juice by adsorption onto an Amberlite XAD-2 column, and then hydrolyzed by almond β-glucosidase. Both the free volatile compounds and the released aglycones were analyzed by using gas chromatography-mass spectromerty (GC-MS). Gas chromatography-olfactometry (GC-O) was also used to determine the aroma-active compounds in juice and peel. Totally 29 and 34 free volatiles were found in juice and peel, respectively. Terpenes and aldehydes were the most abundant compounds in free fractions. Four and six bound volatile compounds were found in juice and peel with a total concentration of 127.8 and 1161.52 µg/L. Benzenic and terpenic compounds were the main bound volatiles found in Eureka lemon fruit. Mannose and glucose were found as sugar moiety in juice, and glucose was found the only sugar linked to bound volatiles in peel.

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