Identification and formation of key aroma-active compounds in red jujube as affected by different processing methods

文献类型： 外文期刊

第一作者： Gou, Min

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

作者机构：

关键词： Freeze drying; Frying; Steaming; Baking; GC-MS/MS; Untargeted metabolomics

期刊名称：JOURNAL OF FOOD COMPOSITION AND ANALYSIS （ 影响因子：4.6； 五年影响因子：4.6 ）

ISSN： 0889-1575

年卷期： 2024 年 135 卷

页码：

收录情况： SCI

摘要： Processing methods significantly affect the aroma characteristics of red jujube; however, few studies have explored how. Gas chromatography-tandem mass spectrometric detection, gas chromatography-olfactometry, relative odor activity value and quantitative descriptive analysis were used to investigate the aroma changes of red jujube during typical processing (freeze drying, baking, frying and steaming); furthermore, the formation of aroma-active compounds in processed red jujube was predicted based on untargeted metabolomics. After freeze drying, the total aroma content increased by 0.90 %, while it decreased by 51.59 %, 74.11 % and 78.74 % after baking, frying and steaming, respectively. In addition, ethyl esters dominated the sweet and fruity notes in freeze-dried red jujube, which were formed via combination of fatty acids metabolism, pyruvate metabolism and amino acid catabolism. (E,E)-2,4-Decadienal derived from fatty acid oxidation dominated the fatty note in fried red jujube. 2-Ethyl-3,5-dimethylpyrazine formed via the Maillard reaction dominated the roasty notes of baked red jujube.

分类号：

  • 相关文献
作者其他论文 更多>>

微信小程序