Characterization of free and glycosidically bound volatile compounds from tamarillo (Solanum betaceum Cav.) with considerations on hydrolysis strategies and incubation time

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dc.contributor.author Chen, Xiao en
dc.contributor.author Quek, Siew-Young en
dc.contributor.author Fedrizzi, Bruno en
dc.contributor.author Kilmartin, Paul en
dc.date.accessioned 2020-04-08T02:41:15Z en
dc.date.issued 2020-04 en
dc.identifier.issn 0023-6438 en
dc.identifier.uri http://hdl.handle.net/2292/50278 en
dc.description.abstract Two different hydrolysis strategies, namely acid hydrolysis (pH 0 and 3) and enzyme hydrolysis (Rapidase AR2000, β-glucosidase, 5.6 nkat/mg), and the effect of hydrolysis time on the liberation of glycosidically bound volatiles from tamarillo (Solanum beaceum Cav.), were evaluated. Free and bound volatile profiles in tamarillo were also compared. Enzymatic hydrolysis was favoured for the liberation of aldehydes, esters, and terpenes. Harsh acidic hydrolysis (pH 0) was particularly effective at releasing C13-norisoprenoids including 3-hydroxy-β-damascone and 1,1,6-trimethyl-1,2-dihydronaphthalene (TDN), but those compounds cannot contribute to the pleasant odour. Moreover, the longer the duration of enzymatic hydrolysis, the higher was the concentration of alcohols, terpenes, benzenoids, ketones, and volatile phenols. On the other hand, 33 free and 49 bound volatiles were identified in tamarillo with a complementary profile: the major free volatiles were alcohols ((Z)-3-hexenol, 1-hexanol) and esters (methyl caproate, methyl butanoate and ethyl butanoate), while bound volatile compounds showed higher concentrations of benzenoids (benzyl alcohol and phenylethyl alcohol) and terpenes, including prenol, linalool and α-terpineol. Many glycosidically bound volatiles are available as aroma reservoirs in tamarillo, and to liberate these compounds during tamarillo-based product development, attention should be given to hydrolysis strategies and incubation time. en
dc.publisher Elsevier en
dc.relation.ispartofseries LWT - Food Science and Technology en
dc.rights Items in ResearchSpace are protected by copyright, with all rights reserved, unless otherwise indicated. Previously published items are made available in accordance with the copyright policy of the publisher. en
dc.rights.uri https://researchspace.auckland.ac.nz/docs/uoa-docs/rights.htm en
dc.title Characterization of free and glycosidically bound volatile compounds from tamarillo (Solanum betaceum Cav.) with considerations on hydrolysis strategies and incubation time en
dc.type Journal Article en
dc.identifier.doi 10.1016/j.lwt.2020.109178 en
pubs.volume 124 en
dc.rights.holder Copyright: The author en
dc.rights.accessrights http://purl.org/eprint/accessRights/RestrictedAccess en
pubs.subtype Article en
pubs.elements-id 795543 en
pubs.org-id Science en
pubs.org-id Chemistry en
pubs.number 109178 en
pubs.record-created-at-source-date 2020-02-27 en
pubs.online-publication-date 2020-02-19 en


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