Study on Free and Bound Aroma Compounds in Raspberry Juice

Abstract

Abstract: Free and bound aroma compounds in raspberry juice were investigated. Bound aroma compounds were isolated using Amberlite XAD-2 column adsorption and methanol elution. The extracted bound aroma compounds were released by almond β-glucosidase and acid. Both free and bound volatile compounds were then determined by GC-MS. The purpose of this study is to provide guidance for aroma maintainment and enhancement of raspberry juice. A total of 23 free aroma compounds were identified, mainly were fatty alcohols, ketones and esters, and benzaldehyde was the most abundant aroma compound. In total, twenty bound aroma compounds were detected after enzymatic hydrolysis, mainly were benzenic compounds and fatty alcohols. In addition, totally 11 bound aroma compounds were detected after acidic hydrolysis, mainly were terpenic compounds and fatty alcohols.

CLC Number:

TS255.44

References

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