Release of glycosidically-bound volatiles in orange juice under natural conditions

被引：1
|
作者：
Sun, Yujing [1 ]
Zhang, Hongjuan [1 ]
Peng, Wei [1 ]
Sun, Peilong [1 ]
Ye, Xingqian [2 ]
机构：
[1] Zhejiang Univ Technol, Coll Food Sci & Technol, Hangzhou 310014, Peoples R China
[2] Zhejiang Univ, Sch Biosyst Engn & Food Sci, Dept Food Sci & Nutr, Hangzhou 310058, Peoples R China
来源：
FOOD CHEMISTRY | 2023年 / 429卷
基金：
中国国家自然科学基金;
关键词：
Naturally orange juice; Glycosidically-bound volatiles; Endogenous & beta; -d-glucosidase; Natural acidic conditions; Release; BETA-GLUCOSIDASE; VALENCIA ORANGE; FLAVOR; PURIFICATION; HYDROLYSIS; AROMA;
D O I：
10.1016/j.foodchem.2023.136827
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
Glycosidically-bound volatiles (GBV) can be released by exogenous acid and enzymatic hydrolysis. However, the liberation of GBV in natural juice is not reported. It was found that part of the GBV in orange juice (OJ) under natural conditions can be released and the types of volatiles were considerably fewer than the ones under exogenous acid, or enzymatic hydrolysis. Seven types of aroma substances were released under endogenous enzyme, among which ethyl 3-hydroxyhexanoate and eugenol are characteristic aroma substances of OJ. Six kinds of aroma substances can be released under natural acidic conditions, none are characteristic aroma substances of OJ. Ten kinds of substances were released under endogenous enzymes in combination with the acidic condition, among which benzyl alcohol, ethyl 3-hydroxyhexanoate, citral, and eugenol are characteristic aroma substances of OJ. The results indicated that GBV may play an important role in resisting the decrease of free aroma in OJ during storage.
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页数：8
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