Advances in research of glycosidically bound aroma compounds of citrus juice
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摘要: 糖苷键合态香气物质是一类不具有挥发性、以糖苷形式存在的香气前体物质,在酸或酶的作用下可以水解释放出游离态香气。香气是影响柑橘汁品质的重要因素,研究糖苷键合态香气物质对减少加工过程的香气损失、提高柑橘汁香气质量具有重要意义。文章综述了柑橘汁中糖苷键合态香气物质的化学结构、提取和分析方法、香气物质的释放方式和柑橘汁中主要的香气物质及其阈值。Abstract: Glycosidically bound aroma compounds are non- volatile and odourless glycosides, which can be liberated from glycosides by acid or enzymatic hydrolysis.Aroma component is one of the most important factors affecting the quality of citrus juice.Studies on the glycosidic compounds in citrus juice are important in reducing the characteristic aroma loss and enhancing the total aroma quality of the fruit juice.In this paper, the chemical composition, methods for the extraction and analysis of the glycosidically bound aroma compounds were introduced.In addition, the methods of liberating the glycosides and the main aroma active compounds were discussed.
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Keywords:
- citrus juice /
- bound aroma compounds /
- glycosides
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