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1.
Volatile compounds were isolated from strawberry guava fruit by simultaneous steam distillation-solvent extraction according to Likens-Nickerson. Compounds were identified by capillary GC-MS and sensorially characterized by sniffing GC. Two hundred and four compounds were identified in the aroma concentrate, of which ethanol, alpha-pinene, (Z)-3-hexenol, (E)-beta-caryophyllene, and hexadecanoic acid were found to be the major constituents. The presence of many aliphatic esters and terpenic compounds is thought to contribute to the unique flavor of the strawberry guava fruit.  相似文献   

2.
Twenty-one volatile compounds were identified for the first time by GC-MS in umbu-caja and in camu-camu, plus 30 volatile compounds were identified in ara?a-boi samples. Terpenic compounds predominated among the volatile compounds in these fruit samples, with the major compounds being identified as cis-beta-ocimene and caryophyllene in the northeastern fruit; alpha-pinene and d-limonene were the most abundant volatile compounds in the headspace of the Amazonian fruit camu-camu. Sesquiterpenes were the most abundant compounds in the ara?a-boi sample, with germacrene D presenting a higher relative percentage. The chemical class of esters predominated in the cupua?u sample. Ethyl butyrate and hexanoate were the major compounds in the headspace of this Amazonian fruit.  相似文献   

3.
Volatile compounds emitted by cultures of two strains of the pathogenic bacterium Escherichia coliO157:H7 and a nonpathogenic strain of E. coli were trapped on Super-Q porous polymer and identified by GC-MS. The predominant compound produced by all three strains was indole with lesser amounts of other components including methyl ketones, 2-heptanone, 2-nonanone, 2-undecanone, and 2-tridecanone. The vapor-phase profiles of these strains were similar for most chemicals identified but differed with regard to ketones. Strawberry fruit was shown to be a suitable host for E. coli O157:H7 with the population of the bacterium either increasing or remaining stable after 3 days depending on inoculation level. Headspace analysis of the volatile compounds from inoculated fruit yielded no detectable quantity of indole. Strawberry fruit readily absorbed indole and other volatile compounds produced by the bacteria and in some cases metabolized the compounds to new volatile products. Thus, headspace "marker" compounds indicating possible bacterial contamination of fruit were largely removed from the vapor phase by the strawberries.  相似文献   

4.
Volatile compounds were isolated from Psidium salutare fruits by simultaneous steam distillation-solvent extraction according to the Likens-Nickerson procedure. Compounds were identified by capillary GC and GC-MS. One hundred and fifty compounds were identified in the aroma concentrate, from which limonene, myrcene, and alpha-pinene were found to be the major constituents in the fruit.  相似文献   

5.
Volatile compounds were isolated from four cultivars of bullock's heart fruit (Cenizo, Rojo, Verde, and De Ojo) by simultaneous steam distillation-solvent extraction. Compounds were identified by HRGC and capillary GC-MS. One hundred and eighty compounds were identified in the aroma extracts, of which alpha-pinene, beta-pinene, myrcene, limonene, terpinen-4-ol, and germacrene D were found to be the major constituents. Fruit from cv. De Ojo containing the highest concentration of total volatile and the highest major terpenoid content had the highest custard-like and overall fruity aroma intensity. The presence of many terpenic compounds is thought to contribute to the unique flavor of the bullock's heart fruit.  相似文献   

6.
The presence of antioxidant compounds can be considered as a quality parameter for edible fruit. In this paper, we studied the antioxidant compounds in raspberry (Rubus idaeus) fruits by high-performance liquid chromatography (HPLC) coupled to an on-line postcolumn antioxidant detection system. Both developmental and genetic factors were assessed by comparing fruits from a single cultivar of different ripening stages and by comparing ripe fruits of 14 raspberry cultivars, respectively. The HPLC-separated antioxidant compounds were identified using HPLC-photodiode array coupled to mass spectrometry (quadrupole time-of-flight tandem mass spectrometry), using a reference lock mass for determining accurate masses. The dominant antioxidants could be classified as anthocyanins, ellagitannins, and proanthocyanidin-like tannins. During fruit ripening, some anthocyanins were newly produced, while others, like cyanidin-3-glucoside, were already present early in fruit development. The level of tannins, both ellagitannins and proanthocyanidin-like tannins, was reduced strongly during fruit ripening. Among the 14 cultivars, major differences (>20-fold) were observed in the levels of pelagonidin type anthocyanins and some proanthocyanidin type tannins. The content of ellagitannins varied approximately 3-fold. The findings presented here suggest that the content of individual health-promoting compounds varies significantly in raspberry, due to both developmental and genetic factors. This information will assist in the future development and identification of raspberry lines with enhanced health-promoting properties.  相似文献   

7.
The behavior of volatile compounds according to two enzymatic treatments applied during the manufacture of fruit juice is described. More than 80 compounds were detected of a wide range of chemical families (alcohols, aldehydes, ketones, terpenoids, esters, norisoprenoids, ...). Theaspirane and alpha-isophoron were tentatively identified for the first time in apricot and peach fruits. The enzymes used, for extraction or clarification of fruit juices, modified the polysaccharides separated by molecular weight and the content of soluble polysaccharides. This could indicate differences in the fruit juice matrix, which could be related to observed changes in the volatile profile. In apricot, the enzymes enhanced the juice in terpenes and norisoprenoids as varietal compounds. In peach and pear, the enzymes used did not favor the amount of lactones and decadienoate esters, the character impact compounds, respectively.  相似文献   

8.
Aroma volatiles are derived from precursors, such as amino acids, fatty acids and carotenoids in tomato fruit. Volatiles enhance the main flavor components in the fruit, particularly sugars. Abscisic acid (ABA) is derived from the carotenoid pathway and there may be an indirect connection to this pathway. Therefore, the purpose of this study was to examine the influence of ABA on tomato fruit volatiles. This study identified five flavor volatile compounds that were consistently present in “Mt. Fresh Plus” tomato fruit tissue. They were 2-methyl furan, (E)-2-hexeanl, 1-hexanol, hexenal, and 6-methyl-5-hepten-2-one. ABA treatments did not have an effect on volatile concentrations in “Mt. Fresh Plus” tomato fruit. Majority of the volatiles identified did not differ between the ABA treated plants and the ABA control plants. However, ABA treatments did significantly decrease (E)-2-hexenal. These results indicated that ABA treatments did not have a major effect on the aroma volatile profile of the fruit.  相似文献   

9.
Metabolism of phenolic compounds during loquat fruit development.   总被引：5，自引：0，他引：5  
Phenolic compounds in loquat fruit were identified as 5-caffeoylquinic acid (chlorogenic acid), neochlorogenic acid, hydroxybenzoic acid, 5-p-feruloylquinic acid, protocatechuic acid, 4-caffeoylquinic acid, epicatechin, o-coumaric acid, ferulic acid, and p-coumaric acid. Neochlorogenic acid was found to be dominant in the early stages of loquat fruit development. Both the concentrations and types of phenolic compounds were high in young fruit but then decreased steadily during growth. However, the concentration of chlorogenic acid increased during ripening and became predominant in ripe fruit. The large rise in chlorogenic acid concentration appears to be a characteristic of loquat fruit ripening. In all of the cultivars tested, the types of phenolic compounds were similar but the total phenolic content varied from 81.8 to 173.8 mg/100 g of fresh pulp. In the biosynthetic pathway of chlorogenic acid, the enzyme activities of phenylalanine ammonia-lyase (PAL), 4-coumarate:CoA ligase (CL), and hydroxycinnamoyl CoA:quinate hydroxycinnamoyl transferase (CQT) were high at the early stage of growth, diminished to low levels approximately 3 weeks prior to harvest, but then rose to a peak at 1 week before harvest. The changes of these enzyme activities seemed to be associated with variations in chlorogenic acid concentration during development, maturation, and ripening of loquat fruit.  相似文献   

10.
Small crimson fruit of Viburnum dilatatum Thunb. (gamazumi), a wild deciduous low tree belonging to a family of Caprifoliaceae, has strong antioxidant activity, and cyanidin 3-sambubioside (C3S) and 5-caffeoyl quinic acid (5-CQA) are identified as active compounds. The freeze-dried powder of V. dilatatum fruit juice (CEV) was orally administered to streptozotocin-induced diabetic rats for 4 weeks repeatedly. Consequently, the elevation of plasma glucose level after oral administration of 2 g/kg glucose was suppressed by the repeated administration of CEV. The action was dependent on the dose of CEV, and plasma glucose level in rats administered 500 mg/kg of CEV was decreased significantly from that in rats without CEV. Increase of insulin secretion was not found in rats with or without administration of CEV. It was expected that CEV had some effects on glucose uptake. In five compounds identified from V. dilatatum fruit, C3S and 5-CQA showed inhibitory activity on sucrase and maltase. Inhibitory activity of cyanidin 3-glucoside and cyanidin aglycon (Cy) was not found markedly, and so it was thought that the activity was a characteristic property in Cy diglycosides. Moreover, 5-CQA and C3S were main polyphenol in the fruit of V. dilatatum. These results suggest that V. dilatatum fruit has the alpha-glucosidase inhibitory activities and the antihyperglycemic action.  相似文献   

11.
Musk melon is the favorite fruit with a high market value in Japan, and the fragrance is one of the major factors determining the fruit quality of melon. In this study, mutant melon hairy roots which had been induced by means of the T-DNA insertion mutagenesis were found to produce volatile compounds with the fruity fragrance of mature melon. The volatile compounds were extracted and identified by GLC-mass spectrometry. Some essential oils such as (Z)-3-hexenol, (E)-2-hexenal, 1-nonanol, and (Z)-6-nonenol were stably synthesized by these hairy roots despite the increased number of subcultures. The productivity of these compounds by the best hairy root line was shown to be considerably higher than naturally ripened melon fruits.  相似文献   

12.
桃果实风味物质的研究进展   总被引：14，自引：3，他引：11  
该文综述了桃果实风味物质的组成、主要组成成分的风味阈值、部分风味物质的气味特征、与风味物质合成有关的酶和前体、低温贮藏条件下桃果实风味物质的变化特点及其与呼吸、乙烯关系的研究进展;并对桃果实风味物质与果实品质相关性进行了分析,对影响桃果实风味物质形成的各种因素及桃果实风味物质的研究方法进行了简要评述。目前已从桃果实中分离到近百种芳香成分,但并非所有芳香成分都能决定果实的特征风味,而只有较少的成分甚至某一种化合物决定特征风味。低温贮藏桃果实易发生冷害,冷害桃果实的重要表现之一是原有的桃风味变淡或丧失,甚至产生异味。不同品种果实所含风味物质不尽相同,桃果实风味物质的形成是一个动态的变化过程,采前和采后处理均可不同程度的对果实风味物质产生影响。  相似文献   

13.
In this study, the optimization and comparison of an internally cooled fiber [cold fiber with polydimethylsiloxane (PDMS) loading] and several commercial solid-phase microextraction (SPME) fibers for the extraction of volatile compounds from tropical fruits were performed. Automated headspace solid-phase microextraction (HS-SPME) using commercial fibers and an internally cooled SPME fiber device coupled to gas chromatography-mass spectrometry (GC-MS) was used to identify the volatile compounds of five tropical fruits. Pulps of yellow passion fruit (Passiflora edulis), cashew (Anacardium occidentale), tamarind (Tamarindus indica L.), acerola (Malphigia glabra L.), and guava (Psidium guajava L.) were sampled. The extraction conditions were optimized using two experimental designs (full factorial design and Doehlert matrix) to analyze the main and secondary effects. The volatile compounds tentatively identified included alcohols, esters, carbonyl compounds, and terpernes. It was found that the cold fiber was the most appropriate fiber for the purpose of extracting volatile compounds from the five fruit pulps studied.  相似文献   

14.
不同酶和酵母对干红葡萄酒香气影响的差异分析   总被引：2，自引：2，他引：0  
为提高甘肃河西产区蛇龙珠干红葡萄酒的香气品质,优化酿酒工艺,该文采用顶空固相微萃取和气相色谱-质谱联用技术,分析比较了添加不同浸渍酶和酵母发酵的蛇龙珠干红葡萄酒的香气构成。结果显示:蛇龙珠干红葡萄酒中初步定性香气化合物75种,主要为酯、醇、酸、萜烯和酚类物质。比较酯类、萜烯类等香气成分质量浓度和香气物质释放总量,EX-V酒样明显高于EX和HC酒样,D254酒样明显高于BDX酒样。各组酒样主要香气成分构成相似,但微量香气成分差异显著。果香是香气强度最高的香气系列,植物香、脂肪香、花香次之,其香气强度EX-V酒样高于EX和HC酒样,D254酒样高于BDX酒样。浸渍酶和酵母对甘肃河西产区蛇龙珠干红葡萄酒香气品质的影响评价显示,浸渍酶EX-V优于EX和HC,酵母D254优于BDX。研究结果可为甘肃河西产区蛇龙珠干红葡萄酒香气品质的提高及酿造工艺研究提供科学数据参考。  相似文献   

15.
Piceatannol is present in passion fruit (Passiflora edulis) seeds in high amounts. In this study, we isolated the second major polyphenolic compound of passion fruit seeds and identified it as scirpusin B, which is a dimer of piceatannol. We investigated the antioxidant activities and vasorelaxing effects of these polyphenols. Their antioxidant effects were measured using an in vitro 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging assay, and their vasorelaxant effects were determined ex vivo in rat thoracic aorta. Both polyphenolic compounds exhibited potent antioxidant activities and significant vasorelaxant effects in endothelium-intact aortas. More specifically, scirpusin B exerted a greater antioxidant activity and vasorelaxant effect compared with that of piceatannol. Additionally, the vasorelaxation effects of the compounds were induced via the NO derived from the endothelium. This study provides the possibility that polyphenols in passion fruit seeds are effective against cardiovascular diseases (CVDs).  相似文献   

16.
The effect of the harvest time on oil-based bioactive compounds in sea buckthorn berries ( Hippophae rhamnoides L. ssp. sinensis) was investigated. Sea buckthorn berries were collected at early maturity (September), maturity (November), and postmaturity (January) during the 2003-2004 harvest year. Whole berries were analyzed for physical characteristics, and fruit and seed fractions were analyzed for bioactive content. November-harvested berries yielded the highest values for berry sizes, CIELab factor a*, and total carotenoid content in the fruit fraction ( p < 0.05). September yielded significantly higher ( p < 0.05) levels of major compounds, alpha-tocopherol and beta-sitosterol, in the fruit fraction. Seed characteristics and bioactive compounds did not vary significantly with respect to the harvest time ( p > 0.05). These results have identified the most suitable level of maturity for the optimization of certain compounds and the losses that may occur with winter harvest, commonly practiced in cold climates.  相似文献   

17.
Polyphenolic compounds in cranberries have been investigated to determine their role in protection against cardiovascular disease and some cancers. Extracts of whole fruit were assayed for radical-scavenging activity and tumor growth inhibition using seven tumor cell lines. Selective inhibition of K562 and HT-29 cells was observed from a methanolic extract in the range of 16-125 microg/mL. Radical-scavenging activity was greatest in an extract composed primarily of flavonol glycosides. Seven flavonol glycosides were isolated and purified from whole fruit for further evaluation; the anthocyanin cyanidin 3-galactoside was also purified for comparison with the flavonoids. Three flavonol monoglycosides were newly identified by (13)C NMR as myricetin 3-alpha-arabinofuranoside, quercetin 3-xyloside, and 3-methoxyquercetin 3-beta-galactoside (isorhamnetin); the other four isolated were the previously identified myricetin 3-beta-galactoside, quercetin 3-beta-galactoside, quercetin 3-alpha-arabinofuranoside, and quercetin 3-alpha-rhamnopyranoside. These compounds were evaluated for 1,1-diphenyl-2-picrylhydrazyl radical-scavenging activity and ability to inhibit low-density lipoprotein oxidation in vitro. Most of the flavonol glycosides showed antioxidant activity comparable or superior to that of vitamin E; cyanidin 3-galactoside showed activity superior to that of the flavonoids as well as vitamin E or Trolox in both antioxidant assays.  相似文献   

18.
The volatile flavor components of Mobola plum (Parinari curatellifolia), a native fruit of Southern Africa, have been isolated by a vacuum headspace concentration method. The concentrate was analyzed by hyphenated gas chromatographic techniques, including gas chromatography (GC)/mass spectrometry (MS) and GC/Fourier transform infrared (FTIR), together with other GC-coupled detection devices for the specific and selective detection of nitrogen- and sulfur-containing compounds. A total of 88 components were identified. Of these compounds, 12 contain nitrogen, including 2-aminobenzaldehyde and phenylacetaldoxime, which are detected for the first time in an edible fruit. In addition, two unusual nitrated compounds have been identified, including optically active (2-nitrobutyl)benzene, which is a new natural product. Quantitative and sensory data of the new compounds are provided.  相似文献   

19.
Flavonol O- and xanthone C-glycosides were extracted from mango (Mangifera indica L. cv. "Tommy Atkins") peels and characterized by high-performance liquid chromatography-electrospray ionization mass spectrometry. Among the fourteen compounds analyzed, seven quercetin O-glycosides, one kaempferol O-glycoside, and four xanthone C-glycosides were found. On the basis of their fragmentation pattern, the latter were identified as mangiferin and isomangiferin and their respective galloyl derivatives. A flavonol hexoside with m/z 477 was tentatively identified as a rhamnetin glycoside, which to the best of our knowledge, has not yet been reported in mango peels. The results obtained in the present study confirm that peels originating from mango fruit processing are a promising source of phenolic compounds that might be recovered and used as natural antioxidants or functional food ingredients.  相似文献   

20.
硅酸钠处理对杏品质和风味物质的影响（英）   总被引：1，自引：0，他引：1  
硅酸盐作为一种安全有效的物质,已被广泛用于果蔬等采后病害的控制,为了研究其处理对园艺产品品质的影响,该文以兰州“大接杏”（Armeniaca vulgaris Lam. cv. Lanzhou Dajie）为试验对象,在室温（22±2℃）下使用硅酸钠（10 mmol/L）化学诱抗处理,探讨硅酸盐对杏果实品质,特别是挥发性风味物质的影响。结果表明,硅酸钠处理可延缓果实硬度的下降和腐烂率的升高,在贮藏结束后,其分别是对照组的1.95倍和58%。并能够减少贮藏过程中可滴定酸、可溶性固形物及Vc含量的下降,但对果实总糖含量的影响不显著。采用固相微萃取（SPME）结合气相色谱质谱联用（GC-MS）的方法分离鉴定了“大接杏”果实的香气成分,共分离鉴定出超过100多种挥发性成分。硅酸钠处理样挥发性物质的释放总量低于对照。同时,处理后的杏果还表现出醛类物质、萜类物质和β-紫罗兰酮的释放增大和酯类物质的释放减少的现象。与对照相比,该处理能够更好地保持杏果实良好的品质,是一种可行的杏果保鲜处理方法。  相似文献   

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