Abstract:

Bound aroma compounds from raspberry juice were separated by Amberlite XAD-2 column chromatography
and analyzed by GC-MS after acdic hydrolysis at four different conditions. The purpose of this study was to provide a useful
guidance for aroma enhancement of raspberry juice. A total of 30 bound aroma compounds were identified in four different
hydrolysates, mainly including fatty alcohols and terpenes. Benzoic acid was the most abundant compound. Significant
differences were found in the composition of bound aroma compounds among the different hydrolysates. The most abundant
bound compounds were obtained at the condition of pH 1.0 and 40 ℃ for 4 days, and 11 aroma compounds were detected
with total concentration of 198.5 μg/L.

Key words: raspberry juice, bound aroma compounds, acidic hydrolysis