Changes of the free and bound volatile compounds in Rubus corchorifolius L. f. fruit during ripening

•39 Free and 32 bound volatiles were reported for the first time in Rubus corchorifolius fruit.•Free aldehydes, alcohols, esters and phenols increased, terpenoids decreased during ripening.•Bound aldehydes, alcohols, terpenoids, esters and phenols decreased during ripening.•2-Hexenal was the most ab...

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Bibliographic Details
Published in:Food chemistry 2019-07, Vol.287, p.232-240
Main Authors: Yang, Yi-Ni, Zheng, Fu-Ping, Yu, Ai-Nong, Sun, Bao-Guo
Format: Article
Language:English
Subjects:
Alcohols - analysis
Aldehydes - analysis
Aroma
Bound aroma compounds
Esters - analysis
Fruit - chemistry
Fruit - growth & development
Gas Chromatography-Mass Spectrometry - methods
Monoterpenes - analysis
Norisoprenoids - analysis
Odorants
Phenols - analysis
Ripening stage
Rubus
Rubus corchorifolius
Volatile
Volatile Organic Compounds - analysis
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Summary:•39 Free and 32 bound volatiles were reported for the first time in Rubus corchorifolius fruit.•Free aldehydes, alcohols, esters and phenols increased, terpenoids decreased during ripening.•Bound aldehydes, alcohols, terpenoids, esters and phenols decreased during ripening.•2-Hexenal was the most abundant component and showed rising trend during ripening.•Sweet, floral, green aroma were associated with the ripened fruit. The changes of free and bound volatile compounds in Rubus corchorifolius fruit during ripening were determined with a headspace SPME-GC-MS method. The results suggest that the free aldehydes, alcohols, esters and phenols increases, while that of free terpenoids decreases, with the ripening of the fruit. The bound aldehydes, alcohols, terpenoids, esters and phenols gradually decreases during ripening because these bound compounds are hydrolyzed to their free form. The characteristic free aroma compounds of ripened red fruit were found to be hexanal, 2-heptanone, ethyl hexanoate, 4-terpineol, geranial and methyleugenol. The free aroma compounds in red and yellow fruits exhibit similar odor profiles, and both of them are much sweeter, more floral and greener than the green fruit. The overall aroma of the fruits all ripening stages are mainly attributed to the free aroma compounds including β-damascenone, hexanal, 2-hexenal and linalool. The formation mechanisms of some volatile compounds were proposed.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2019.02.080