Novel insight into the evolution of volatile compounds during dynamic freeze-drying of Ziziphus jujuba cv. Huizao based on GC-MS combined with multivariate data analysis

文献类型： 外文期刊

第一作者： Gou, Min

作者： Gou, Min;Chen, Qinqin;Wu, Xinye;Liu, Gege;Bi, Jinfeng;Gou, Min;Fauconnier, Marie-Laure

作者机构：

关键词： Pilot scale freeze drying; Amino acids; Fatty acids; Network analysis; Mantel test

期刊名称：FOOD CHEMISTRY （ 影响因子：8.8； 五年影响因子：8.6 ）

ISSN： 0308-8146

年卷期： 2023 年 410 卷

页码：

收录情况： SCI

摘要： To understand the evolution of aroma in jujubes during dynamic freeze drying (FD), the relationship between aroma compounds, precursors, and related enzyme activities were analyzed. Fifty-three volatiles were identified during FD processing. After FD, the total aroma contents were increased from 11,004 to 14,603 mu g/kg, ketones content was significantly decreased by 54.11 %, resulted in the loss of creamy note in freeze-dried jujube (FDJ). Through the network analysis, serine, glycine, proline, valine, cysteine, arginine, glutamic acid, lysine and leucine had the significant correlation with pyrazines, dominated the roasty note of FDJ. Linoleic acid, alpha-lino-lenic acid and oleic acid with lipoxygenase had important effects on the increase of esters (from 412 to 9,486 mu g/ kg), contributed fruity and sweet notes of FDJ. Besides, through the Mantel test, the influence degree of factors on the formation of FDJ aroma was ranked as temperature > enzyme activity > fatty acids > amino acids.

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