Characterization of Free and Glycosidically Bound Volatile and Non-Volatile Components of Shiikuwasha (<i>Citrus depressa</i> Hayata) Fruit
Shiikuwasha, a citrus fruit native to Okinawa, Japan, has various cultivation lines with distinct free volatile and non-volatile components. However, the glycosylated volatiles, which are sources of hidden aromas, remain unknown. This study aimed to characterize the chemical profiles of free and gly...
Saved in:
| Main Authors: | , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2024-10-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/13/21/3428 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1846173361536761856 |
|---|---|
| author | Aldia Katherinatama Yonathan Asikin Kazuki Shimoda Momoko Shimomura Fumimasa Mitsube Kensaku Takara Koji Wada |
| author_facet | Aldia Katherinatama Yonathan Asikin Kazuki Shimoda Momoko Shimomura Fumimasa Mitsube Kensaku Takara Koji Wada |
| author_sort | Aldia Katherinatama |
| collection | DOAJ |
| description | Shiikuwasha, a citrus fruit native to Okinawa, Japan, has various cultivation lines with distinct free volatile and non-volatile components. However, the glycosylated volatiles, which are sources of hidden aromas, remain unknown. This study aimed to characterize the chemical profiles of free and glycosidically bound volatile as well as non-volatile components in the mature fruits of six Shiikuwasha cultivation lines: Ishikunibu, Izumi kugani-like, Kaachi, Kohama, Nakamoto seedless, and Ogimi kugani. Free volatiles were analyzed using solid-phase microextraction–gas chromatography–mass spectrometry. Glycosides were collected via solid-phase extraction and hydrolyzed with <i>β</i>-glucosidase, and the released volatiles were measured. Additionally, the non-volatile components were determined using non-targeted proton nuclear magnetic resonance analysis. Total free and bound volatiles ranged from 457 to 8401 µg/L and from 104 to 548 µg/L, respectively, and the predominant free volatiles found were limonene, <i>γ</i>-terpinene, and <i>p</i>-cymene. Twenty volatiles were released from glycosides, including predominant 1-hexanol and benzyl alcohol, with Kaachi and Ogimi kugani showing higher concentrations. Principal component analysis (PCA) revealed that taste-related compounds like sucrose, citrate, and malate influenced line differentiation. The PCA of the combined data of free and bound volatile and non-volatile components showed flavor component variances across all lines. These findings provide valuable insights into the chemical profiles of Shiikuwasha fruits for fresh consumption and food and beverage processing. |
| format | Article |
| id | doaj-art-22b2ff0a00e54223b95eff9c48209eac |
| institution | Kabale University |
| issn | 2304-8158 |
| language | English |
| publishDate | 2024-10-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-22b2ff0a00e54223b95eff9c48209eac2024-11-08T14:36:14ZengMDPI AGFoods2304-81582024-10-011321342810.3390/foods13213428Characterization of Free and Glycosidically Bound Volatile and Non-Volatile Components of Shiikuwasha (<i>Citrus depressa</i> Hayata) FruitAldia Katherinatama0Yonathan Asikin1Kazuki Shimoda2Momoko Shimomura3Fumimasa Mitsube4Kensaku Takara5Koji Wada6Department of Bioscience and Biotechnology, Faculty of Agriculture, University of the Ryukyus, 1 Senbaru, Nishihara 903-0213, Okinawa, JapanDepartment of Bioscience and Biotechnology, Faculty of Agriculture, University of the Ryukyus, 1 Senbaru, Nishihara 903-0213, Okinawa, JapanDepartment of Bioscience and Biotechnology, Faculty of Agriculture, University of the Ryukyus, 1 Senbaru, Nishihara 903-0213, Okinawa, JapanDepartment of Bioscience and Biotechnology, Faculty of Agriculture, University of the Ryukyus, 1 Senbaru, Nishihara 903-0213, Okinawa, JapanOkinawa Prefectural Agricultural Research Center Nago Branch, 4605-3, Nago 905-0012, Okinawa, JapanDepartment of Bioscience and Biotechnology, Faculty of Agriculture, University of the Ryukyus, 1 Senbaru, Nishihara 903-0213, Okinawa, JapanDepartment of Bioscience and Biotechnology, Faculty of Agriculture, University of the Ryukyus, 1 Senbaru, Nishihara 903-0213, Okinawa, JapanShiikuwasha, a citrus fruit native to Okinawa, Japan, has various cultivation lines with distinct free volatile and non-volatile components. However, the glycosylated volatiles, which are sources of hidden aromas, remain unknown. This study aimed to characterize the chemical profiles of free and glycosidically bound volatile as well as non-volatile components in the mature fruits of six Shiikuwasha cultivation lines: Ishikunibu, Izumi kugani-like, Kaachi, Kohama, Nakamoto seedless, and Ogimi kugani. Free volatiles were analyzed using solid-phase microextraction–gas chromatography–mass spectrometry. Glycosides were collected via solid-phase extraction and hydrolyzed with <i>β</i>-glucosidase, and the released volatiles were measured. Additionally, the non-volatile components were determined using non-targeted proton nuclear magnetic resonance analysis. Total free and bound volatiles ranged from 457 to 8401 µg/L and from 104 to 548 µg/L, respectively, and the predominant free volatiles found were limonene, <i>γ</i>-terpinene, and <i>p</i>-cymene. Twenty volatiles were released from glycosides, including predominant 1-hexanol and benzyl alcohol, with Kaachi and Ogimi kugani showing higher concentrations. Principal component analysis (PCA) revealed that taste-related compounds like sucrose, citrate, and malate influenced line differentiation. The PCA of the combined data of free and bound volatile and non-volatile components showed flavor component variances across all lines. These findings provide valuable insights into the chemical profiles of Shiikuwasha fruits for fresh consumption and food and beverage processing.https://www.mdpi.com/2304-8158/13/21/3428Shiikuwashacultivation linefree volatilereleased volatilenon-volatile compound |
| spellingShingle | Aldia Katherinatama Yonathan Asikin Kazuki Shimoda Momoko Shimomura Fumimasa Mitsube Kensaku Takara Koji Wada Characterization of Free and Glycosidically Bound Volatile and Non-Volatile Components of Shiikuwasha (<i>Citrus depressa</i> Hayata) Fruit Foods Shiikuwasha cultivation line free volatile released volatile non-volatile compound |
| title | Characterization of Free and Glycosidically Bound Volatile and Non-Volatile Components of Shiikuwasha (<i>Citrus depressa</i> Hayata) Fruit |
| title_full | Characterization of Free and Glycosidically Bound Volatile and Non-Volatile Components of Shiikuwasha (<i>Citrus depressa</i> Hayata) Fruit |
| title_fullStr | Characterization of Free and Glycosidically Bound Volatile and Non-Volatile Components of Shiikuwasha (<i>Citrus depressa</i> Hayata) Fruit |
| title_full_unstemmed | Characterization of Free and Glycosidically Bound Volatile and Non-Volatile Components of Shiikuwasha (<i>Citrus depressa</i> Hayata) Fruit |
| title_short | Characterization of Free and Glycosidically Bound Volatile and Non-Volatile Components of Shiikuwasha (<i>Citrus depressa</i> Hayata) Fruit |
| title_sort | characterization of free and glycosidically bound volatile and non volatile components of shiikuwasha i citrus depressa i hayata fruit |
| topic | Shiikuwasha cultivation line free volatile released volatile non-volatile compound |
| url | https://www.mdpi.com/2304-8158/13/21/3428 |
| work_keys_str_mv | AT aldiakatherinatama characterizationoffreeandglycosidicallyboundvolatileandnonvolatilecomponentsofshiikuwashaicitrusdepressaihayatafruit AT yonathanasikin characterizationoffreeandglycosidicallyboundvolatileandnonvolatilecomponentsofshiikuwashaicitrusdepressaihayatafruit AT kazukishimoda characterizationoffreeandglycosidicallyboundvolatileandnonvolatilecomponentsofshiikuwashaicitrusdepressaihayatafruit AT momokoshimomura characterizationoffreeandglycosidicallyboundvolatileandnonvolatilecomponentsofshiikuwashaicitrusdepressaihayatafruit AT fumimasamitsube characterizationoffreeandglycosidicallyboundvolatileandnonvolatilecomponentsofshiikuwashaicitrusdepressaihayatafruit AT kensakutakara characterizationoffreeandglycosidicallyboundvolatileandnonvolatilecomponentsofshiikuwashaicitrusdepressaihayatafruit AT kojiwada characterizationoffreeandglycosidicallyboundvolatileandnonvolatilecomponentsofshiikuwashaicitrusdepressaihayatafruit |