Sensory properties of rehydrated Toona sinensis shoots after dehydrated by different drying methods and association with gamma-glutamyl transferase reaction

文献类型： 外文期刊

第一作者： Wang, Zhaogai

作者： Wang, Zhaogai;Zhao, Lili;Jiang, Pengfei;Shi, Guanying;Zhang, Le;Zhu, Wenkui;Wang, Zhaogai;Zhu, Wenkui;Xu, Zhimin

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关键词： Toona sinensis; Sulfur-containing; Gamma-glutamyl transferase; Alliinase; Drying

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： 2024 年 448 卷

页码：

收录情况： SCI

摘要： Sulfur-containing compounds are responsible for the aroma of Toona sinensis shoot (TS). In this study, vacuumfreeze-drying (VFD), microwave-drying (MD), and hot -air -drying at 100 and 40 degrees C (HAD100 and HAD40, respectively), were applied to dehydrate perishable TS for preservation. VFD-TS retained most aroma of fresh/ raw TS after rehydration. The content of sulfur-containing compounds reached to 118.00 mu g/g with leading by methyl thiirane, ( E,E )/( E,Z )/( Z,Z )-bis-(1-propenyl) disulfides, and ( Z )/( E )-2-mercapto-3,4-dimethyl-2,3-dihy- drothiophenes accounting for 86.33 %. They were undetected in the rehydrated MD-TS and HAD100-TS, as the indigenous enzymes in TS were deactivated under their dehydration conditions. Interestingly, the sulfurcontaining compounds was restored by 77.47 % after the TS was treated by gamma-glutamyl transferase (GGT). Thus, the release of sulfur-containing compounds from TS could depend on GGT reaction. It was different from alliaceous vegetables relying on alliinase reaction. The results revealed the aroma formation in TS and provided an approach to enhance the aroma of TS dried by different methods.

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