Using power ultrasound to release glycosidically bound volatiles from orange juice: A new method

•Ultrasound hydrolysis of glycosidically bound volatiles (GBV) is reported.•Large differences in aglycones and glycosyls between ultrasound and enzyme hydrolysis.•The laws of GBV release under ultrasound are reported for the first time. Acid hydrolysis and enzymatic hydrolysis are the main methods f...

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Bibliographic Details
Published in:Food chemistry 2021-05, Vol.344, p.128580-128580, Article 128580
Main Authors: Sun, Yujing, Peng, Wei, Zeng, Li, Xue, Yuanzhong, Lin, Wenwen, Ye, Xingqian, Guan, Rongfa, Sun, Peilong
Format: Article
Language:English
Subjects:
Citrus sinensis - chemistry
Citrus sinensis - metabolism
Fruit and Vegetable Juices - analysis
Gas Chromatography-Mass Spectrometry
Glycosides - chemistry
Glycosidically bound volatiles
Hydrolysis
Orange juice
Phenols - analysis
Principal Component Analysis
Release
Sonication
Terpenes - analysis
Ultrasound
Volatile Organic Compounds - chemistry
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Summary:•Ultrasound hydrolysis of glycosidically bound volatiles (GBV) is reported.•Large differences in aglycones and glycosyls between ultrasound and enzyme hydrolysis.•The laws of GBV release under ultrasound are reported for the first time. Acid hydrolysis and enzymatic hydrolysis are the main methods for releasing glycosidically bound volatiles (GBV). However, acid hydrolysis yields a strong pungent odor, and enzymatic hydrolysis is time consuming. In the present study, a new method, ultrasound hydrolysis, is reported to release GBV. This method is simple, environmentally friendly, fast and effective. Large differences were observed in the released aglycones and glycosyls between ultrasound and enzymatic hydrolysis of GBV. More types of aglycones were released under ultrasound than enzymatic hydrolysis. Alcohols and esters were the main aglycones under enzymatic hydrolysis, and terpenoids, esters and aldehydes were the main aglycones under ultrasound hydrolysis. The glycosyls released under ultrasound hydrolysis were mannose, glucose and sucrose, and those released under enzymatic hydrolysis were galactose and sucrose. The present study gives a new insight into a hydrolytic method for GBV by using ultrasound hydrolysis and can provide a reference method for fruit juice aromatization.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2020.128580