Extraction of Bound Aroma Compounds in Raspberry Juice and Analysis of the Sugar Moieties
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Abstract:
Bound aroma compounds from raspberry juice were obtained by column chromatography approach via an Amberlite XAD-2 column as well as methanol direct extraction. The extracted bound aroma compounds were analyzed by gas chromatography-mass spectrometry (GC-MS) after enzymatic hydrolysis. The main aim was to compare the extraction efficiency of both methods, and to analyze the sugar moieties of the glycosides. The results showed that only 4 bound aromas were detected in the extracts by methanol direct extraction approach with a total concentration of 77.1 μg/kg including 2 benzenic compounds and 2 fatty alcohols. In contrast, a total of 20 bound aroma compounds were found in the extracts via the Amberlite XAD-2 column chromatography approach, giving a total concentration of 3 042 μg/L, including 11 benzenic compounds, 6 alcohols and 3 terpenes. Large differences were observed in terms of the types and contents of the bound aroma compounds extracted by these two methods. The bound aroma compounds extracted by Amberlite XAD-2 column were more varied than those obtained by methanol direct extraction. Mannose and glucose were determined to be the sugar moieties of the glycosides in raspberry juice.
