Glycosidically bound aroma compounds from two strawberry fruit species, Fragaria vesca f. semperflorens and Fragaria X ananassa, cv. Korona
- 1 September 1991
- journal article
- research article
- Published by Wiley in Flavour and Fragrance Journal
- Vol. 6 (3) , 209-215
- https://doi.org/10.1002/ffj.2730060309
Abstract
Capillary gas chromatographic (HRGC) and on‐line coupled HRGC‐mass spectrometrical (HRGC‐MS) identifications of bound aroma compounds from wild (Fragaria vesca f. semperflorens) and cultivated (Fragaria X ananassa, cv. Korona) strawberry fruit were achieved after isolation of extracts obtained by Amberlite XAD‐2 adsorption and methanol elution followed by hydrolysis with a commercial pectinase enzyme. In F. vesca f. semperflorens 37 and F. X ananassa 33 aglycons were identified. Among them (S)‐2‐methylbutanoic acid, benzyl alcohol, 2,5‐dimethyl‐4‐hydroxy‐2H‐furan‐3‐one, benzoic acid and E‐cinnamic acid were found as major components. After per‐O‐methylation of a glycosidic extract isolated from F. X ananassa, HRGC‐MS revealed the occurrence of benzyl β‐D‐glucopyranoside, 2‐(4‐hydroxyphenyl)ethyl β‐D‐glucopyranoside, and the diastereomeric 2,5‐dimethyl‐4‐hydroxy‐2H‐furan‐3‐one β‐D‐glucopyranosides. Chiral evaluation of enzymatically liberated 2,5‐dimethyl‐4‐hydroxy‐2H‐furan‐3‐one carried out by on‐line multidimensional capillary gas chromatography‐mass spectrometry (MDGC‐MS) revealed the presence of a racemic mixture.Keywords
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