Premium
Identification of C 13 ‐norisoprenoid flavour precursors in starfruit ( Averrhoa carambola L.)
Author(s) -
Herderich Markus,
Neubert Charlotte,
Winterhalter Peter,
Schreier Peter,
Skouroumounis George K.
Publication year - 1992
Publication title -
flavour and fragrance journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.393
H-Index - 70
eISSN - 1099-1026
pISSN - 0882-5734
DOI - 10.1002/ffj.2730070403
Subject(s) - chemistry , aroma , averrhoa carambola , hydrolysis , biotransformation , methanol , pulegone , triol , ionone , organic chemistry , chromatography , food science , essential oil , diol , enzyme
HRGC and HRGC‐MS identifications of glycosidically bound constituents from starfruit ( Averrhoa carambola L.) were achieved in extracts isolated by Amberlite XAD‐2 adsorption followed by methanol elution. The majority of aglycones released by almond β‐glucosidase hydrolysis were carotenoid degradation products, including megastigma‐6,7‐diene‐3,5,9‐triol, an important precursor of the potent aroma compound β‐damascenone. Additional aglycones comprised the following ionone derivatives: 4‐hydroxy‐β‐ionol, 3‐hydroxy‐β‐ionol, 4‐oxo‐β‐ionol, 3‐hydroxy‐β‐ionone, 3‐oxo‐α‐ionol, 3‐oxo‐ retro ‐α‐ionol (2 isomers), 3‐oxo‐4,5‐dihydro‐α‐ionol, 3‐oxo‐7,8‐dihydro‐α‐ionol (‘Blumenol C’), 3‐hydroxy‐β‐damascone, 3,5‐dihydroxy‐megastigma‐6,7‐diene‐9‐one (‘grasshopper ketone’), 3‐hydroxy‐5,6‐epoxy‐β‐ionone, 3‐hydroxy‐5,6‐epoxy‐β‐ionol, 3,4‐dihydro‐3‐hydroxyactinidol, vomifoliol (‘Blumenol A’), 4,5‐dihydrovomifoliol, and 7,8‐dihydrovomifoliol (‘Blumenol B’). Several of these new starfruit constituents are easily degraded upon heat‐treatment at natural pH condition of the fruit pulp, thus rationalizing the formation of a number of C 13 ‐aroma compounds, which have recently been reported as starfruit volatiles.