Changes in Volatile Compounds of Sweet Potato Tips During Fermentation

文献类型： 外文期刊

第一作者： Cui Li

作者： Cui Li;Liu Chun-quan;Li Da-jing;Cui Li;Liu Chun-quan;Li Da-jing

作者机构：

关键词： sweet potato;volatile compounds;fermenting;sesquiterpene;elemene

期刊名称：AGRICULTURAL SCIENCES IN CHINA （ 影响因子：0.82； 五年影响因子：0.997 ）

ISSN： 1671-2927

年卷期： 2010 年 9 卷 11 期

页码：

收录情况： SCI

摘要： Volatile compounds in fresh and fermented sweet potato tips at 0, 10, 20, 30, and 40 d during fermentation were investigated. A new parameter named "relative odor activity value (ROAV)" was applied in evaluating the contributions of volatile compounds to flavor, considering odor threshold. The results showed that volatile compounds could be clustered in the following chemical families: alkenes (most of them were sesquiterpene), alcohols, aldehydes, ketones, and esters in decreasing order. During fermentation, the concentrations of alkenes and ketones were increased and then decreased continuously. Alcohols and esters were increased; while the concentrations of aldehydes decreased. Interestingly, fermenting processes (0-20 d) may contribute to the increase of alkenes and ketones. Major compounds that were identified in all samples include alpha- and beta-caryophyllene, beta- and gamma-elemene, and beta-cubebene (in decreasing order). The changes of their concentrations during fermentation were the same as that of alkenes. Caryophyllene was abundant in all of the samples examined. It has anti-tumour, anti-inflammatory and anti-pests activities. It can mediate interactions among plant, herbivores and their natural enemies. beta- and gamma-elemene, which have been used as antitumor drugs, have not been reported previously as volatiles from sweet potato tips. beta-cubebene with antioxidant activity can be used as natural preservatives in food and/or by the pharmaceutical industry.

分类号：

  • 相关文献

[1]Fragrant agarofuran and eremophilane sesquiterpenes in agarwood 'Qi-Nan' from Aquilaria sinensis. Yang, De-Lan,Wang, Hao,Guo, Zhi-Kai,Li, Wei,Mei, Wen-Li,Dai, Hao-Fu,Yang, De-Lan,Li, Wei.

[2]Two new sesquiterpenes from endophytic fungus S49 of Cephalotaxus hainanensis. Mei, Wen-Li,Chen, Ping,Wang, Hui,Huang, Jiu-Li,Dai, Hao-Fu. 2010

[3]Anti-TMV activity and functional mechanisms of two sesquiterpenoids isolated from Tithonia diversifolia. Zhao, Lihua,Chen, Hairu,Zhao, Lihua,Dong, Jiahong,Su, Xiaoxia,Zhang, Jie,Yin, Yueyan,Xu, Tao,Zhang, Zhongkai,Hu, Zhonghui,Li, Shunlin. 2017

[4]Chemical Constituents from the Cultures of Fungus Xylaria polymorpha. Yang Ningning,Yu Zhifang,Yang Ningning,Kong Fandong,Ma Qingyun,Huang Shengzhuo,Zhou Liman,Dai Haofu,Zhao Youxing,Luo Duqiang. 2017

[5]Chemical composition, antimicrobial activity against Staphylococcus aureus and a pro-apoptotic effect in SGC-7901 of the essential oil from Toona sinensis (A. Juss.) Roem. leaves. Wu, Jian-Guo,Wu, Yan-Bin,Wu, Jin-Zhong,Peng, Wei,Yi, Jun,Chen, Ti-Qiang,Wong, Ka-Hing. 2014

[6]The effects of different extraction methods on composition and storage stability of sturgeon oil. Li, Laihao.

[7]Spoilage potential of three different bacteria isolated from spoiled grass carp (Ctenopharyngodon idellus) fillets during storage at 4 degrees C. Wang, Hang,Liu, Xiaochang,Zhang, Yuemei,Lu, Han,Xu, Qian,Shi, Ce,Luo, Yongkang,Wang, Hang.

[8]Investigation of Physicochemical and Textural Characteristics and Volatile Compounds of Kazakh Dry-cured Beef. Sha, Kun,Zhang, Ze-Jun,Sun, Bao-Zhong,Li, Hai-Peng,Lang, Yu-Miao,Lei, Yuan-Hua,Song, Huan-Lu,Li, Hong-Do,Zhang, Yang.

[9]Volatile compounds and odor traits of dry-cured ham (Prosciutto crudo) irradiated by electron beam and gamma rays. Kong, Qiulian,Yan, Weiqiang,Yue, Ling,Chen, Zhijun,Wang, Haihong,Qi, Wenyuan,He, Xiaohua.

[10]Allelopathic potential and volatile compounds of Manihot esculenta Crantz against weeds. Li, J.,He, S. Y.,Qin, X. D..

[11]Changes in the volatiles, chemical components, and antioxidant activities of Chinese jasmine tea during the scenting processes. Chen, Meichun,Zhu, Yujing,Liu, Bo,Chen, Zheng,Zheng, Jiangmin,Guan, Mindan,Shi, Huai,Wang, Yanna,Yang, Wenwen.

[12]Processing technologies affect the aroma but not the taste of teas: A study of Yunnan Biluochun, Jiangsu Biluochun, and other regular green teas. Wang, Chen,Wu, Yuanshuang,Meng, Qingxiong,Lv, Shidong,Wang, Jianxin,Qiu, Xueli.

[13]Bacterial communities and volatile compounds in Doubanjiang, a Chinese traditional red pepper paste. Dong, L.,Huang, Q.,Wang, X..

[14]Effect of Se treatment on the volatile compounds in broccoli. Lv, Jiayu,Wu, Jie,Zuo, Jinhua,Fan, Linlin,Shi, Junyan,Gao, Lipu,Wang, Qing,Wu, Jie,Li, Miao,Wu, Jie,Li, Miao. 2017

[15]Valid evaluation of volatile flavor composition of fresh and dehydrated Tuber indicum with different drying methods. Ma, Ning,Pei, Fei,Yu, Jie,Hu, Qiuhui,Ma, Ning,Hu, Qiuhui,Wang, Siyu,Ho, Chi-Tang,Su, Kaimei. 2018

[16]Analysis of Volatiles during Grape Deterioration Using FTIR. Wang Wenzhong,Dong Daming,Zheng Wengang,Jiao Leizi,Zhao Xiande,Wang Wenzhong,Han Junfeng,Ye Song. 2013

[17]Research on Grape Deterioration Process via Volatiles-Using Long Optical-Path Infrared Spectroscopy and Simplified E-Nose. Zheng Wen-gang,Jiao Lei-zi,Zhao Xian-de,Dong Da-ming. 2016

[18]Osteoblastic activity of ethanolic extract and volatile compounds from Er-Zhi-Wan, a famous traditional Chinese herbal formula. Wu, Yan-Bin,Wu, Jian-Guo,Lin, Xiong-Hao,Wu, Jin-Zhong,Yi, Jun,Chen, Ti-Qiang. 2012

[19]Comparative analysis of volatile compounds between jackfruit (Artocarpus heterophyllus L.) peel and its pulp. Peng, Shaodan,Peng, Shaodan,Lin, Lijing,Zhu, Bingqing,Yuan, Yuan,Jing, Wei,Li, Jihua,Ouyang, Lejun. 2013

[20]Effects of Potassium Application on Flavor Compounds of Cherry Tomato Fruits. Wang, Yu-Tao,Liu, Rong-Le,Huang, Shao-Wen,Wang, Yu-Tao,Liu, Rong-Le,Jin, Ji-Yun. 2009

作者其他论文 更多>>

微信小程序