Free and glycosidically bound aroma compounds in cherry (Prunus avium L.)

Ya-Qin Wen; Fei He; Bao-Qing Zhu; Yi-Bin Lan; Qiu-Hong Pan; Chun-You Li; Malcolm J Reeves; Jun Wang

doi:10.1016/j.foodchem.2013.11.092

Free and glycosidically bound aroma compounds in cherry (Prunus avium L.)

Food Chem. 2014:152:29-36. doi: 10.1016/j.foodchem.2013.11.092. Epub 2013 Nov 27.

Authors

Ya-Qin Wen¹, Fei He¹, Bao-Qing Zhu², Yi-Bin Lan¹, Qiu-Hong Pan¹, Chun-You Li³, Malcolm J Reeves⁴, Jun Wang⁵

Affiliations

¹ Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
² College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, China.
³ Beijing BiYeTianHu Ecological Agriculture Co., Ltd., Beijing 101401, China.
⁴ Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Institute of Food, Nutrition and Human Health, Massey University, Palmerston North 4442, New Zealand.
⁵ Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China. Electronic address: jun_wang@cau.edu.cn.

PMID: 24444903
DOI: 10.1016/j.foodchem.2013.11.092

Abstract

This paper reports the occurrence of both free and glycosidically bound aroma compounds in three sweet cherry cultivars ('Hongdeng', 'Hongyan' and 'Rainier'), with 97 compounds being identified in the three cultivars. The major free volatile compounds found were hexanal, (E)-2-hexenal, (E)-2-hexen-1-ol, benzyl alcohol and benzaldehyde. The major bound volatile compounds found were benzyl alcohol, geraniol, 2-phenylethanol. Also 4-vinylphenol was found in cherry fruit for the first time, and has a relatively high concentration of the glycosidically-bound form in 'Rainier'. Odour activity values (OAVs) were determined for both free and bound volatiles, with 18 compounds having an OAV above 1. The highest OAVs for three cultivars were (E)-β-ionone, hexanal, decanal and (E)-2-hexenal with the highest being over 800 for (E)-β-ionone in 'Honyang'. From these results, it was concluded that the aroma compounds present were similar in all three cultivars, but there was significant variation found in their levels and hence contribution to the aroma of these cultivars.

Keywords: Aroma; Cherry; Glycosidically bound aroma compounds; HS-SPME-GC–MS.

MeSH terms

Fruit / chemistry*
Gas Chromatography-Mass Spectrometry
Odorants / analysis
Prunus / chemistry*
Volatile Organic Compounds / chemistry*

Substances

Volatile Organic Compounds