Study on Free and Glycosidically Bound Volatile Aroma Compounds in Pulp and Peel of Glorious Oranges

Abstract

Abstract: The free and glycosidically bound volatile aroma compounds in pulp and peel of Glorious Oranges was separated by AmberliteXAD-2.And volatile aroma compounds were identified with GC-MS. The result showed that there were 31 and 33 kinds of free aroma compounds, 21 and 29 kinds of bound aroma compounds in pulp and peel of Glorious Oranges respectively. The aroma compounds in pulp mainly were hexanol, hexanoic acid, 3-hydroxy-, ethyl ester, butanoic acid, ethyl ester, decanal, Isocyclocitral, and the aroma compounds in peel mainly were linalool, trans-farnesol, δ-cadinene, citral and elemol etc.

Key words: Glorious Oranges, peel, pulp, free volatile aroma compounds, bound volatile aroma compounds

FAN Gang, QIAO Yu, CHAI Qian, ZHANG Chi, ZHANG Yan, PAN Si-Yi. Study on Free and Glycosidically Bound Volatile Aroma Compounds in Pulp and Peel of Glorious Oranges[J]. FOOD SCIENCE, 2007, 28(10): 436-439.

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Study on Free and Glycosidically Bound Volatile Aroma Compounds in Pulp and Peel of Glorious Oranges

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