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Free and bound volatile compounds in juice and peel of Jincheng oranges

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Abstract

Free and glycosidically bound volatile compounds in juice and peel of Jincheng oranges were investigated. Solid phase microextraction (SPME) was used for extraction of free volatile compounds. Bound volatile compounds in juice were isolated by using Amberlite XAD-2 column adsorption and methanol elution. Subsequently, they were hydrolyzed by almond β-glucosidase. Acid hydrolysis was also applied on the release of the bound fraction in juice. Both free and bound volatile compounds were then determined by GC-MS. A total of 26 and 40 free volatile compounds were identified in juice and peel, respectively. Terpenes followed by aldehydes were the major free volatile compounds both in juice and peel. Eleven and ten aglycons hydrolyzed by enzyme were identified in juice and peel, respectively. Benzenic compounds and hydroxyl esters were the main bound volatile compounds in juice, while C13-norisoprenoid and monoterpenes were the most abundant bound volatile compounds in peel. 3-Oxo-α-ionol (41%) predominated in bound fraction of peel. Five aglycons hydrolyzed by acid were found in juice. p-Vinylguaiacol and eugenol were the two compounds found both after enzymatic and acid hydrolysis. Rhamnose, xylose, and glucose were determined as sugar moieties in juice.

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Acknowledgments

We thank Chai Qian for skillful technical assistance with GC-MS, Zhang Chi for technical assistance, and Wangchunhua Syrup Co., Ltd. for providing the Jincheng oranges.

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Authors and Affiliations

  1. College of Food Science and Technology, Huazhong Agricultural University, 430070, Wuhan, China

    Gang Fan, Xiaolin Yao, Dan Mo, Kexing Wang & Siyi Pan

  2. Institute of Agricultural Products Processing and Nuclear-agricultural Technology, Hubei Academy of Agricultural Sciences, 430064, Wuhan, China

    Yu Qiao

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  1. Gang Fan
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  2. Yu Qiao
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  3. Xiaolin Yao
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  4. Dan Mo
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  5. Kexing Wang
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  6. Siyi Pan
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Correspondence to Siyi Pan.

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Fan, G., Qiao, Y., Yao, X. et al. Free and bound volatile compounds in juice and peel of Jincheng oranges. Eur Food Res Technol 229, 571–578 (2009). https://doi.org/10.1007/s00217-009-1080-6

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  • DOI: https://doi.org/10.1007/s00217-009-1080-6

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