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Volume 9
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10.3390/foods9040488
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Article

Free and Bound Aroma Compounds of Turnjujube (Hovenia acerba Lindl.) during Low Temperature Storage

by
Ai-Nong Yu
1,2,
Yi-Ni Yang
2,
Yan Yang
2,
Miao Liang
2,
Fu-Ping Zheng
1 and
Bao-Guo Sun
1,*
1
Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing 100048, China
2
School of Chemistry & Environmental Engineering, Hubei University for Nationalities, Enshi 445000 China
*
Author to whom correspondence should be addressed.
Foods 2020, 9(4), 488; https://doi.org/10.3390/foods9040488
Submission received: 9 March 2020 / Revised: 8 April 2020 / Accepted: 9 April 2020 / Published: 13 April 2020
(This article belongs to the Section Food Physics and (Bio)Chemistry)
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Abstract

Free and bound aroma volatiles from turnjujube during low temperature storage were extracted by headspace solid-phase microextraction. They were then characterized and identified using gas chromatography–mass spectrometry. Turnjujube was harvested and stored for 7, 14, and 21 days at 7 °C, the common temperature of display refrigerators in grocery stores. The results showed that 41 free and 24 bound aroma compounds were detected for the first time in turnjujube in both freshly harvested and stored turnjujube. The free and bound aroma compounds of turnjujube were markedly influenced by the storage time. The major free aroma compounds in turnjujube included esters, alcohols, aliphatic aldehydes, and aliphatic ketones. The major bound aroma compounds included borneol, eugenol, and isoeugenol, which contributed to sweet, floral, and herbaceous aroma after their hydrolysis. Freshly harvested turnjujube mostly had a fruity and herbaceous aroma, which diminished after storage at 7 °C. In contrast, the fatty aroma enhanced gradually over storage, and the floral aroma enhanced noticeably after storage for seven days. Foul odor was not detected even after storage at 7 °C for 21 days. The formation mechanisms of some aroma compounds were proposed.
Keywords: Turnjujube; Hovenia acerba; volatile; aroma; bound compounds Turnjujube; Hovenia acerba; volatile; aroma; bound compounds
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MDPI and ACS Style

Yu, A.-N.; Yang, Y.-N.; Yang, Y.; Liang, M.; Zheng, F.-P.; Sun, B.-G. Free and Bound Aroma Compounds of Turnjujube (Hovenia acerba Lindl.) during Low Temperature Storage. Foods 2020, 9, 488. https://doi.org/10.3390/foods9040488

AMA Style

Yu A-N, Yang Y-N, Yang Y, Liang M, Zheng F-P, Sun B-G. Free and Bound Aroma Compounds of Turnjujube (Hovenia acerba Lindl.) during Low Temperature Storage. Foods. 2020; 9(4):488. https://doi.org/10.3390/foods9040488

Chicago/Turabian Style

Yu, Ai-Nong, Yi-Ni Yang, Yan Yang, Miao Liang, Fu-Ping Zheng, and Bao-Guo Sun. 2020. "Free and Bound Aroma Compounds of Turnjujube (Hovenia acerba Lindl.) during Low Temperature Storage" Foods 9, no. 4: 488. https://doi.org/10.3390/foods9040488

APA Style

Yu, A.-N., Yang, Y.-N., Yang, Y., Liang, M., Zheng, F.-P., & Sun, B.-G. (2020). Free and Bound Aroma Compounds of Turnjujube (Hovenia acerba Lindl.) during Low Temperature Storage. Foods, 9(4), 488. https://doi.org/10.3390/foods9040488

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