Identification of Light-Induced Key Off-Flavors in Ponkan Mandarin Juice Using MDGC-MS/O and GC-MS/PFPD

文献类型： 外文期刊

第一作者： Cheng, Yujiao

作者： Cheng, Yujiao;Li, Guijie;Wu, Houjiu;Huang, Linhua;Wang, Hua;Cheng, Yujiao;Li, Guijie;Wu, Houjiu;Huang, Linhua;Wang, Hua

作者机构：

关键词： Ponkan mandarin juice; off-flavor; light irradiation; aroma extract dilution analysis; omission/addition experiments

期刊名称：JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY （ 影响因子：5.895； 五年影响因子：6.048 ）

ISSN： 0021-8561

年卷期： 2021 年 69 卷 47 期

页码：

收录情况： SCI

摘要： Light-induced off-flavor compounds in Ponkan mandarin juice were investigated during its shelf-life by headspace solid-phase microextraction multidimensional gas chromatography-mass spectrometry/olfactometry (MDGC-MS/O) and a GC-MS/pulsed flame photometric detector (GC-MS/PFPD). A total of 34 aroma-active compounds with flavor dilution (FD) factors from 2 to 128 were tentatively identified by aroma extract dilution analysis-MDGC-MS/O. Among them, a light-induced off-flavor compound with a high FD factor, methional (cooked potato), was positively identified in the Ponkan mandarin juice at the end of the shelf-life. In addition, 11 volatile sulfur compounds (VSCs), including 6 screened shelf-markers (variable identification, VID > 0.80), were identified in Ponkan mandarin juice by a sulfur detector (PFPD). Four VSCs exhibited odor activity values exceeding 1. Three VSCs (methanethiol, dimethyl trisulfide, and methional) were confirmed as key light-induced off-flavor compounds in Ponkan mandarin juice based on addition/omission experiments. Furthermore, light irradiation accelerated the degradation of sulfur precursors (methionine and MMS) and the formation of these VSCs leading to an increase in off-flavor intensity.

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