Scientia Agricultura Sinica ›› 2010, Vol. 43 ›› Issue (24): 5100-5111 .doi: 10.3864/j.issn.0578-1752.2010.24.014

• STORAGE·FRESH-KEEPING·PROCESSING • Previous Articles     Next Articles

Advances in Research of Glycosidically Bound Aroma Compounds in Fruits

FAN Gang, WANG Ke-xing, PAN Si-yi
   

  1. (华中农业大学食品科技学院)
  • Received:2010-08-23 Revised:2010-10-20 Online:2010-12-15 Published:2010-12-15
  • Contact: PAN Si-yi

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Abstract:

Glycosidically bound aroma compounds are non-volatile and odourless glycosides in fruits. Studies on these compounds in fruits with some released methods are important in enhancing the total aroma quality of fruits and their processed products. In this paper, the glycosidically bound aroma compounds in fruits were introduced. In addition, the extraction and analysis methods of bound aroma compounds in fruits, the bound aroma compounds in different fruits and the chemical composition of the bound aroma compounds were summarized. The problems and development trend in the future of bound aroma compounds in fruits were discussed.

Key words: fruit, glycosides, bound aroma compounds

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