The analysis of the hydrolysis releases of bound aroma compounds and glycosyl composition in Rose roxbuighii juice

Authors

PENG Bangyuan, Xingyi Agricultural and Rural Bureau, Xingyi, Guizhou 562400, China
DING Xiaojuan, College of Wine and Food Engineering, Guizhou University, Guiyang, Guizhou 550025, China; Key Laboratory of Agnricultural and Arimal Products Store and Processing of Guizhou Province, Guiyang, Guizhou 550025, China
ZHAO Zewei, College of Wine and Food Engineering, Guizhou University, Guiyang, Guizhou 550025, China; Key Laboratory of Agnricultural and Arimal Products Store and Processing of Guizhou Province, Guiyang, Guizhou 550025, China
DING Zhuhong, College of Wine and Food Engineering, Guizhou University, Guiyang, Guizhou 550025, China; Key Laboratory of Agnricultural and Arimal Products Store and Processing of Guizhou Province, Guiyang, Guizhou 550025, China

Abstract

By using the GC-MS，the composition of the bound aroma compounds after enzymatic hydrolysis and acid hydrolysis were analyzed, and the bound aroma compounds in Amberlite XAD-2 from Rose roxbuighii juice were also detected. According to the analysis of ROAV value, the emblematical aroma compounds were analyzed. Thereafter, the glycosyl composition of the bonded flavor compounds were also determined the characteristics of the hydrolyzable bonded compounds. The result showed that a total of 49 kinds of aroma substances were detected after the enzymatic hydrolysis and acid hydrolysis of Rose roxbuighir juice. 31 kinds of aroma substances were obtain by enzyme hydrolysis. The substances produced by enzymatic hydrolysis were dominated by alcohols and aldehydes. The higher contents of the aroma substances were acetaldehyde, stearic acid, guaiacol, etc. A 24 kinds of aroma substances are released by acidic hydrolysis, the produced substances to involve 2,6-di-tert-butyl-p-cresol, puergonone. According to analysis of ROAV value, more main aroma substances were obtain from the enzymatic hydrolysates. The main flavor compounds were 3-hydroxybutanal, β-euerol, genophenol and hydroxycitronellal. It was found that the precursor flavor substances of Rose roxbuighiir juice were glucose , rhamnose and mannose.

Publication Date

7-28-2019

First Page

13

Last Page

19

DOI

10.13652/j.issn.1003-5788.2019.07.003

Recommended Citation

Bangyuan, PENG; Xiaojuan, DING; Zewei, ZHAO; and Zhuhong, DING (2019) "The analysis of the hydrolysis releases of bound aroma compounds and glycosyl composition in Rose roxbuighii juice," Food and Machinery: Vol. 35: Iss. 7, Article 3.
DOI: 10.13652/j.issn.1003-5788.2019.07.003
Available at: https://www.ifoodmm.cn/journal/vol35/iss7/3

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