Analysis of Flavor Components of Different Mulberry Cultivars
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Abstract:
The physicochemical characteristics and flavor components of different mulberry varieties were investigated. The moisture, ash content, total acid, soluble solids, pH and the contents of C, H and N were determined. Organic acids in different mulberry varieties were analyzed by HPLC. Volatile aroma constituents were detected by SPME and GC-MS. The results indicated that the physicochemical characteristics of different mulberry varieties were significantly different. The contents of moisture, ash, total acid, soluble solids and pH were 66.65%~84.83%, 0.63%~1.21%, 0.037%~0.062%, 8.7~18.2 °Brix and 4.31~6.06, respectively. The constituents and contents of organic acids with different mulberry varieties were different obviously. The content of tartaric acid was highest with white mulberry, purple mulberry, black pearl, Dashi and mulberry 283. While tartaric acid wasn't detected and the content of citric acid was highest in mulberry 32109. Ninety-nine volatile aroma components containing alcohols, esters, aldehydes, ketones, alkenes, acids and alkanes were identified from six mulberry cultivars. According to the above analyses, Dashi was suitable for processing for its high acidity and high moisture content. White mulberry was sweet and had high ratio of total soluble solids, black pearl and mulberry 283 had rich aroma constituents, moderate sour and sweet taste, which were suitable for fresh-eating. Mulberry 32109 had low ratio of total soluble solids, moderate acidity and enough aroma, and was more suitable for further processing. Purple mulberry could be used for making wine, for its high ratio of total soluble solids and proper acidity.
