Preliminary Study on the Glycosidically Bound Aroma Compounds from Pomegranate Juice
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Abstract:
The characteristic absorption peaks of glycosidically bound aroma precursors from pomegranate juice were initially identified from UV-visible spectra. The aglycones and the glycones were determined by HPLC and GC-MS analysis before and after enzymatic hydrolysis. The glycosidically bound aroma precursors were analyzed by monitoring the evolution of thephysicochemical properties of pomegranate juice without or with enzymatic hydrolysis. Characteristic absorption peaks of the glycosides were obtained using UV-visible spectra. The total soluble solid and reducing sugar content of the pomegranate juice showed significant differences for the samples treated with and without enzymatic hydrolysis. Glucose and fructose were determined as sugar moieties of the glycosides in pomegranate juice by HPLC analysis. A total of 36 volatile compounds were identified by GC-MS, and the bound aromas detected in the juice were mostly aromatic alcohols, terpenes, and aldehydes, which mainly included 1-hexyl alcohol, cis-3-hexen-1-ol, tetrahydrolinalool, and phenethyl alcohol. The results provide evidence to further explain the structure of glycosidically bound aroma precursors from pomegranate juice.
