Fractionation and Identification ofAroma-Active Constituents in ThornlessTrailing 'Black Diamond' Blackberry

摘要

The aroma constituents of thornless 'Black Diamond' blackberry were isolated by dichloromethane liquid-liquid extraction followed by solvent-assisted flavor evaporation. The volatile extract was fractionated to an acidic fraction and a neutral fraction; the neutral fraction was further chromatographed on a packed silica gel column. Pentane, pentane-diethyl ether (95:5, 90:10, 50:50), and methanol were used to fractionate the volatile compounds. The pentane fraction mainly consisted of hydrocarbons, esters were in the 95:5 pentane-diethyl ester fraction, aldhydes and ketones were in the 90:10 pentane-diethyl esther fraction, while alcohols and lactones were in the 50:50 pentane-diethyl ether fraction. Methanol fraction contained hydroxyl esters and furanones. The aroma-active compounds in each fraction as well as the mixture were identified using gas chromatography-olfactometry-mass spectrometry. The results indicated the most potentially important odor-active compounds in 'Black Diamond' was ethyl butanoate, ethyl hexanoate, 1-octen-3-one, 2-heptanol, cis-3-hexenol, nonanal, trans-2-hexenol, methional, linalool, ethyl 3-hydroxyhexanoate, α-ionone, β-ionone, furaneol, and 5-isoprenyl-2-dimethyl-divinyltetrahydrofuran.