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Cheng H.,Zhejiang University | Chen J.,Zhejiang University | Zhou X.,Zhejiang University | Chen R.,Hangzhou Ever Maple Flavors and Fragrances Co. | And 4 more authors.
Journal of Chinese Institute of Food Science and Technology | Year: 2016

The aroma is one of the important traits for evaluating the quality of fresh fruit and processing products. In this paper, we mainly reviewed the classification of volatile compounds in fruit flavor (mainly comprised of esters, alcohols, aldehydes, ketones, lactones, terpenoids and sulfocompound), characteristic aroma volatile composition of major representative fruits, extraction techniques for fruit flavor analysis, the detection methods for the key aroma, biosynthetic pathways (fatty acids pathway, amino acid pathway, terpenoids pathway) of volatile aroma compounds and related enzymes. Finally, the perspective on the research trend of aromacompounds of fruit in the future was discussed. We anticipate that this review would provide some critical information for profound researchon fruit aroma components. © 2016, Chinese Institute of Food Science and Technology. All right reserved.


Cheng H.,Zhejiang University | Cheng H.,Fu Li Food Research Institute | Cao Y.,Zhejiang University | Cao Y.,Fu Li Food Research Institute | And 7 more authors.
Journal of Chinese Institute of Food Science and Technology | Year: 2013

Volatiles in Fructus Litseae were investigated by headspace solid phase microextraction (HS-SPME) and simultaneous-distillation extraction (SDE) coupled to GC-MS. The HS-SPME technique was previously evaluated to optimize sampling conditions (incubation time, 15 min; extraction temperature, 60°C; extraction time, 30 min). Terpenes, alcohols , ketones, esters and hydrocarbons represented the most abundant compounds in Fructus Litseae among the sixty-four volatile components identified by comparing with mass spectra and retention indices (RI) and from literature, accounting for 96.13% and 96.74% of the total peak areas respectively. Results obtained showed that SPME was useful for the analysis of monoterpenes, alcohols and hydrocarbons of low molecular weight and high volatility that were involved in the characteristic volatile profile of Fructus Litseae. SDE led to the identification of mainly high molecular weight, such as sesquiterpenes, ketones and esters. Given that SDE involved high temperatures, heat-sensitive compounds may undergo chemical alteration may appear.


Cheng H.,Zhejiang University | Chen J.,Zhejiang University | Lin W.,Zhejiang University | Chen R.,Hangzhou Ever Maple Flavors and Fragrances Co. | And 4 more authors.
Journal of Chinese Institute of Food Science and Technology | Year: 2014

Volatiles in Chinese bayberry (Myrica rubra) were investigated by solid phase microextraction (SPME) coupled to GC-MS. The HS-SPME technique was previously evaluated to optimize sampling conditions (incubation time, 15 min; extraction temperature, 50℃; extraction time, 35 min). Aldehydes, alcohols, esters and terpenes represented the most abundant compounds in bayberry fruit among the 59 volatile components identified by comparing with mass spectra and retention indices (RI) and from literature. The compound of highest content is caryophyllene with 4.27~358 μg/g, the key odor of bayberry fruits. On the basis of principal components analysis(PCA), it has been possible to classify the bayberry fruits into three different groups in accordance with the different cultivars. A significant difference was obtained among four different cultivars of Chinese bayberry, higher contents of caryophyllene, humulene and caryophyllene oxide were detected in biqi and dongkui bayberry; The highest content of α-pinene (19.66 μg/g) was detected in fenhongbayberry; The highest content of caryophyllene and 3,7-dimethyl-1,6-octadien-3-ol were found in shuijing bayberry. The research on the differences of aroma components of bayberry would contribute to the identification and quality testing for bayberry species.

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