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Free and Bound Volatile Chemicals in Mulberry (Morus atropurpurea Roxb.)

Journal of food science, 2015-05, Vol.80 (5), p.C975-C982 [Peer Reviewed Journal]

2015 Institute of Food Technologists ;ISSN: 0022-1147 ;EISSN: 1750-3841 ;DOI: 10.1111/1750-3841.12840 ;PMID: 25817411 ;CODEN: JFDSAZ

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  • Title:
    Free and Bound Volatile Chemicals in Mulberry (Morus atropurpurea Roxb.)
  • Author: Chen, Liang ; Zhang, Xiaoxu ; Jin, Qing ; Yang, Lili ; Li, Jingming ; Chen, Feng
  • Subjects: Aldehydes - analysis ; Aroma ; Berries ; Butyric Acid - analysis ; Chemicals ; China ; Cultivars ; Enzymes ; Flavours ; Food science ; Foods ; free volatiles ; Fruit - chemistry ; Fruits ; Gas Chromatography-Mass Spectrometry - methods ; glycosidically bound volatiles ; HS-SPME-GC-MS ; Humans ; Morus ; Morus - chemistry ; mulberry ; odor activity value ; Odorants - analysis ; Solid Phase Microextraction - methods ; Solid phases ; Sweets ; Taste ; Volatile compounds ; Volatile Organic Compounds - metabolism
  • Is Part Of: Journal of food science, 2015-05, Vol.80 (5), p.C975-C982
  • Description: Mulberry (Morus atropurpurea Roxb.) is a popular and desirable fruit that is widely cultivated in China. Despite its popularity, the free volatile chemicals and glycosidically bound volatiles (GBVs) of mulberry have been minimally studied. To this end, we have investigated these compounds in 4 mulberry cultivars via solid phase extraction (SPE) and headspace solid phase microextraction with gas chromatography–mass spectrometry (HS‐SPME‐GC‐MS). A total of 55 free volatile chemicals and 57 GBVs were identified and quantified. In 3 of the cultivars (“YFS,” “T10,” and “D10”), the GBVs were found in higher amounts than their free counterparts, corresponding to a ratio of 1.2 to 1.8. The characteristic aromas were determined by their odor activity values (OAVs) and by generating an aroma series (AS). A total of 20 volatile compounds had OAVs ≥ 1.0. In particular, ethyl butanoate, hexanal, (Z)‐3‐hexenal (E)‐2‐hexenal, (E)‐2‐nonenal, and eugenol had relatively high OAVs and were considered to be the key aromas contributing to the mulberry flavor. Consequently, mulberry was characterized by a variety of herbaceous scents having a background of sweet, spicy, fruity, and floral notes. The free volatiles exhibited strong herbaceous notes, whereas the GBVs were responsible for the sweet and spicy qualities of the fruit. Based on our results, 2 cultivars (“YFS” and “D10”) are proposed to be good candidates suitable for the further development of mulberry‐based food products due to their complex and desirable aromas. Practical Application The aroma of mulberry fruit is a key quality that determines their potential for both fresh consumption and further processing. In addition to volatile chemicals in their free form, there is also a large quantity of glycosidically bound volatiles (GBVs) present in mulberry fruit, which once liberated by enzymes or acids, can make additional and significant contributions to its aromatic characteristics. GBVs were investigated for the first time in mulberry fruit, and the results indicate that mulberry possesses a high aromatic potential, which may be applied toward the prediction and profiling of flavors in the production of mulberry‐based products.
  • Publisher: United States: Blackwell Publishing Ltd
  • Language: English
  • Identifier: ISSN: 0022-1147
    EISSN: 1750-3841
    DOI: 10.1111/1750-3841.12840
    PMID: 25817411
    CODEN: JFDSAZ
  • Source: MEDLINE
    Alma/SFX Local Collection
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