Analysis of free and glycosidically bound compounds of ash gourd (Benincasa hispida): Identification of key odorants

Generation of Acetoin and Its Derivatives in Foods

“…For example, acetoin was revealed as the major and key odor active aroma constituent (7.6 μg/kg) of ash gourd. Acetoin was also found to be the major constituent (24.00 mg/kg) existing as glycosidic conjugate in ash gourd . In guar beans, the proportion of acetoin in free aroma constituents is even up to 95%, and acetoin is also the major component among the glycosidically bound aglycones in both guar beans (50%) and French beans (54%) .…”

“…Current knowledge on the physiological functions of acetoin biogenesis can be summarized into three categories: biological functions in microorganisms, semiochemical functions in higher plants and insects, and biological functions in higher animals. 10 microbial fermentation Chinese vinegars 11 microbial fermentation European vinegars 12 microbial fermentation beers 13 microbial fermentation wines from different countries 3 microbial fermentation young red wines 14 microbial fermentation Garnacha Tintorera-based sweet wines 15 microbial fermentation sherry wines 16 microbial fermentation palm wine 17 microbial fermentation pawpaw 18 fruit, plant synthesis dekopon 19 fruit, plant synthesis durian 20 fruit, plant synthesis banana 21 fruit, plant synthesis lychee 22 fruit, plant synthesis coconut 23 fruit, plant synthesis oil palm 23 fruit, plant synthesis guar bean 24 vegetable, plant synthesis ash gourd 25 vegetable, plant synthesis corn tortillas 26 corn, plant synthesis rice cakes 27 rice, plant synthesis honeys 28 flower, plant synthesis Avicennia marina 29 flower, plant synthesis sweet olive 30 flower, plant synthesis red clover 31 flower, plant synthesis kiwi fruit flowers 32 flower, plant synthesis Solomon's lily 33 flower, plant synthesis summer chafer 34 insect, animal synthesis rhinoceros beetle 35 insect, animal synthesis cockroaches 36 insect, animal synthesis liver homogenate and perfused liver of rats 37 mammal, animal synthesis blood and urinary from normal male students after ethanol ingestion 38 mammal, animal synthesis human sweat 39 mammal, animal synthesis The biogenesis of acetoin in bacteria and yeasts has been well investigated partly because acetoin is tightly related to many traditional fermentative dietary products. Furthermore, just li...…”

“…Acetoin was also found to be the major constituent (24.00 mg/ kg) existing as glycosidic conjugate in ash gourd. 25 In guar beans, the proportion of acetoin in free aroma constituents is even up to 95%, and acetoin is also the major component among the glycosidically bound aglycones in both guar beans (50%) and French beans (54%). 24 In lychee fruit acetoin was postulated to be a major characteristic aroma compound, but only a trace amount of glycosidically bound acetoin was detected.…”

“…As discussed above, acetoin has various types of derivatives, but, generally speaking, these derivatives are not very difficult to identify and quantify because most of them are volatiles and can be determined using GC-MS techniques. Those nonvolatile derivatives, mainly glycosides per current knowledge, can also be determined by GC-MS after enzymatic 22 or acidic 25 hydrolysis of the glycosidic bonds. The identification of acetoin's alkylpyrazine derivatives, such as TTMP, is straightforward because the corresponding pure chemical standards are easily available and they have reference mass spectra in GC-MS workstations.…”

Comparison of free and bound volatile profiles of immature Litsea mollis fruits grown in five distinct regions of China

“…Eighteen oxygenated terpenes including linalool, citronellal, (Z)-verbenol and borneol are found in both free and bound forms. α-Terpineol is a monoterpene alcohol with fruity aroma, and has been extensively reported in fruits and vegetables (Sharma et al, 2010). Bornol is a reduction product of camphor, which emits a peppery and peppermint odor.…”