Quantification of benzaldehyde and its precursors in montmorency cherry (Prunus cerasus L.) kernels

Abstract

Kernels from Michigan-grown tart cherry Prunus cerusus L. cv. Montmorency were frozen at -40 "C, lyophilized, crushed and extracted sequentially with hexane and methanol. Amygdalin, mandelonitrile and benzaldehyde were present in the kernel extracts and were quantified by high performance liquid chromatography. Amygdalin was found to be the major component, while free mandelonitrile is detected for the first time in the tart cherry pit kernels.

Chemical Composition and Antimicrobial Activity of the Essential Oil of Apricot Seed

“…The kernel oil of plum (Prunus domestica) contains benzaldehyde as a major volatile component (Pićurić-Jovanović and Milovanović, 1993). Benzaldehyde is also known to be present in the seeds of peach and cherry (Chandra and Nair, 1993;Mezzomo et al, 2010). The essential oil of cherry laurel leaves has a high content of benzaldehyde (Lazić et al, 2009).…”

Evaluation of  the glycoside hydrolase activity of aBrettanomycesstrain on glycosides from sour cherry (Prunus cerasusL.) used in the production of special fruit beers

“…In Prunus serotina, upon seed disruption, amygdalin is hydrolysed by amygdalin hydrolase (EC 3.2.1.117) to glucose and prunasin. For the effects of B. custersii LD72 on cherry parts, the reaction scheme for the hydrolysis of amygdalin, as presented by Chandra & Nair (1993), can now be further extended as presented in Fig. Both amygdalin and prunasin hydrolases have very pronounced specificities towards their respective glucosidic substrate, and both enzymes are required for the complete hydrolysis of amygdalin in cherry macerates (Kuroki & Poulton, 1986, 1987.…”

“…The concentration of amygdalin used in the refermentations is almost the concentration that would be present when 200 g whole sour cherries are used per litre beer [based on data reported by Chandra & Nair (1993) and Chaovanalikit & Wrolstad (2004)]. The concentration of amygdalin used in the refermentations is almost the concentration that would be present when 200 g whole sour cherries are used per litre beer [based on data reported by Chandra & Nair (1993) and Chaovanalikit & Wrolstad (2004)].…”

“…Evidently, other odourless precursors may also be involved as well in the aroma formation of fermented beverages (Ibarz et al, 2006;Loscos et al, 2007). Previous research has revealed that sour cherries contain a considerable amount of odourless glycosidically bound volatile compounds (Schmid & Grosch, 1986b;Chandra & Nair, 1993). Previous research has revealed that sour cherries contain a considerable amount of odourless glycosidically bound volatile compounds (Schmid & Grosch, 1986b;Chandra & Nair, 1993).…”

“…The scheme is an extended form of the scheme presented byChandra & Nair (1993). The scheme is an extended form of the scheme presented byChandra & Nair (1993).…”