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Journal of food science

Free and bound volatile chemicals in mulberry (Morus atropurpurea Roxb.).


PMID 25817411

Abstract

Mulberry (Morus atropurpurea Roxb.) is a popular and desirable fruit that is widely cultivated in China. Despite its popularity, the free volatile chemicals and glycosidically bound volatiles (GBVs) of mulberry have been minimally studied. To this end, we have investigated these compounds in 4 mulberry cultivars via solid phase extraction (SPE) and headspace solid phase microextraction with gas chromatography-mass spectrometry (HS-SPME-GC-MS). A total of 55 free volatile chemicals and 57 GBVs were identified and quantified. In 3 of the cultivars ("YFS," "T10," and "D10"), the GBVs were found in higher amounts than their free counterparts, corresponding to a ratio of 1.2 to 1.8. The characteristic aromas were determined by their odor activity values (OAVs) and by generating an aroma series (AS). A total of 20 volatile compounds had OAVs ≥ 1.0. In particular, ethyl butanoate, hexanal, (Z)-3-hexenal (E)-2-hexenal, (E)-2-nonenal, and eugenol had relatively high OAVs and were considered to be the key aromas contributing to the mulberry flavor. Consequently, mulberry was characterized by a variety of herbaceous scents having a background of sweet, spicy, fruity, and floral notes. The free volatiles exhibited strong herbaceous notes, whereas the GBVs were responsible for the sweet and spicy qualities of the fruit. Based on our results, 2 cultivars ("YFS" and "D10") are proposed to be good candidates suitable for the further development of mulberry-based food products due to their complex and desirable aromas.