Influence of different pre-treatments on flavor quality of freeze-dried carrots mediated by carotenoids and metabolites during 120-day storage
文献类型： 外文期刊
第一作者： Lyu, Ying
作者： Lyu, Ying;Chen, Qinqin;Gou, Min;Wu, Xinye;Bi, Jinfeng;Lyu, Ying;Bi, Jinfeng
作者机构：
关键词： Freeze-dried carrot; Carotenoid; Flavor; Storage; fl-carotene
期刊名称：FOOD RESEARCH INTERNATIONAL （ 影响因子：8.1； 五年影响因子：7.7 ）
ISSN： 0963-9969
年卷期： 2023 年 170 卷
页码：
收录情况： SCI
摘要： Changes in carotenoids and volatiles (including fl-carotene-metabolites) of freeze-dried carrots (FDC) treated by thermal/nonthermal-ultrasound (40 KHz, 10 min) and ascorbic (2%, w/v)-CaCl2 (1%, w/v) solution ((H)UAA-CaCl2) during a 120-day storage period were investigated. The results of HS-SPME/GC-MS showed that car-yophyllene was the dominant volatile compound (70.80-275.74 & mu;g/g, d.b) in FDC, and 144 volatile compounds were detected in 6 samples. Besides, 23 volatile compounds were significantly correlated with fl-carotene content (p < 0.05), and fl-carotene degraded to off-flavor compounds (fl-ionone: 22.85-117.26 & mu;g/g, fl-cyclocitral: 0-113.84 & mu;g/g and dihydroactindiolide: 4.04-128.37 & mu;g/g) that had adverse effects on FDC flavor. However, UAA-CaCl2 effectively preserved the total carotenoid content (793.37 & mu;g/g), and HUAA-CaCl2 reduced the off -odors (such asfl-cyclocitral and isothymol) formation at the end of storage. These results indicated that (H) UAA-CaCl2 treatments were conducive to the maintenance of carotenoids and the flavor quality of FDC.
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