Investigation of Bound Aroma Constituents of Yellow-Fleshed Nectarines (Prunus persica L. Cv. Springbright). Changes in Bound Aroma Profile during Maturation

• Published in: Journal of agricultural and food chemistry 2003-10, Vol.51 (21), p.6280-6286
• Main Authors: Aubert, Christophe, Ambid, Christian, Baumes, Raymond, Günata, Ziya
• Format: Article
• Language: English
• Subjects: Agronomy. Soil science and plant productions; Biological and medical sciences; Chromatography, Gas; Chromatography, Liquid; Economic plant physiology; Food engineering; Food industries; Fructification, ripening. Postharvest physiology; Fruit - chemistry; Fruit - growth & development; Fruit and vegetable industries; Fundamental and applied biological sciences. Psychology; Glycoconjugates - analysis; Growth and development; Hydrolysis; Life Sciences; Monoterpenes - analysis; Monoterpenes - chemistry; Odorants - analysis; Polygalacturonase - metabolism; Prunus - chemistry; Prunus - growth & development; Prunus persica; Terpenes - analysis; Volatilization
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/jf034613h

Glycosidically bound volatile constituents of yellow-fleshed clingstone nectarines (cv. Springbright) were identified and quantified at three stages of maturity. Glycoconjugates were isolated by LC on a C18 reversed phase column with methanol elution followed by hydrolysis with a commercial pectinase enzyme. Forty-five bound aglycons were identified for the first time in yellow-fleshed nectarine. Thirty were terpene derivatives, and the most abundant ones were (E)- and (Z)-furan linalool oxides, linalool, α-terpineol, (E)-pyran linalool oxide, 3,7-dimethylocta-1,5-diene-3,7-diol, linalool hydrate, 8-hydroxy-6,7-dihydrolinalool, (E)- and (Z)-8-hydroxylinalools, and (E)- and (Z)-8-hydroxygeraniols. The group of C13 norisoprenoids included 3-hydroxy-β-damascone, 3-hydroxy-7,8-dihydro-β-ionone, 3-oxo-α-ionol, 3-hydroxy-7,8-dihydro-β-ionol, 3-hydroxy-β-ionone, 3-oxo-7,8-dihydro-α-ionol, 3-hydroxy-5,6-epoxy-β-ionone, 3-oxo-retro-α-ionol (isomers I and II), 3-hydroxy-7,8-dehydro-β-ionol, 4,5-dihydrovomifoliol, and vomifoliol. Generally, levels of bound compounds, in particular monoterpenols and C13 norisoprenoids, increased significantly with maturation. δ-Decalactone was the only lactone found in the enzymatic hydrolysate of yellow-fleshed nectarine, but its level was much lower than that of its free form. Keywords: Nectarines; Prunus persica; flavor; aglycons; C13 norisoprenoids; maturation