Abstract:

The bound aroma compounds in pineapple, strawberry, apple, pear, orange and red grape were separated by
Amberlite XAD-2 resin column and identified by gas chromatography-mass spectrometry (GC-MS) after enzymatic
hydrolysis of the ethanol elution fraction. The species and concentrations of bound aroma compounds in each kind of fruit
were determined. A total of 18, 33, 32, 13, 15, and 16 bound aroma compounds were identified in pineapple, strawberry,
apple, pear, orange and red grape, respectively. Among them, the total concentration of alcohol and phenolics was relatively
high. The total content of bound aroma substances in strawberry was 34.29 mg/L, which was the most abundant among the
six kinds of fruits. Benzyl alcohol, phenylethanol, eugenol and other substances were detected in at least three of the six
fruits. The compositions of abundant bound aroma compounds in the six fruits were different. Some of the bound aroma
components in these fruits were rarely reported in the literature.

Key words: fruits, bound aroma compounds, enzymatic hydrolysis, gas chromatography-mass spectrometry