Glycosidically bound flavor compounds of cape gooseberry (Physalis peruviana L.)

被引:51
|
作者
Mayorga, H
Knapp, H
Winterhalter, P
Duque, C
机构
[1] Univ Nacl Colombia, Dept Quim, Bogota, Colombia
[2] Tech Univ Braunschweig, Inst Lebensmittelchem, DE-38106 Braunschweig, Germany
关键词
cape gooseberry; Physalis peruviana; tropical fruits; aroma precursors; bound volatiles;
D O I
10.1021/jf0011743
中图分类号
S [农业科学];
学科分类号
09 ;
摘要
The bound volatile fraction of cape gooseberry (Physalis peruviana L.) fruit harvested in Colombia has been examined by HRGC and HRGC-MS after enzymatic hydrolysis using a nonselective pectinase (Rohapect D5L). Forty bound volatiles could be identified, with 21 of them being reported for the first time in cape gooseberry. After preparative isolation of the glycosidic precursors on XAD-2 resin, purification by multilayer coil countercurrent chromatography and HPLC of the peracetylated glycosides were carried out. Structure elucidation by NMR, ESI-MS/MS, and optical rotation enabled the identification of (1S,2S)-1-phenylpropane-1,2-diol 2-O-beta -D-glucopyranoside (1) and p-menth-4(8)-ene-1,2-diol 1-O-alpha -L-arabinopyranosyl-(1-6)-beta -D-glucopyranoside (2) Both glycosides have been identified for the first time in nature. They could be considered as immediate precursors of 1-phenylpropane-1,2-diol and p-menth-4(8)-ene-1,2-diol, typical volatiles found in the fruit of cape gooseberry.
引用
收藏
页码:1904 / 1908
页数:5
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