Effects of ultrasound and ultra-high pressure pretreatments on volatile and taste compounds of vacuum-freeze dried strawberry slice
文献类型： 外文期刊
作者： Wang, Chao 1 ; Zhang, Lihui 2 ; Qiao, Yu 2 ; Liao, Li 2 ; Shi, Defang 2 ; Wang, Jun 2 ; Shi, Liu 2 ;
作者机构： 1.Hubei Univ Technol, Hubei Prov Cooperat Innovat Ctr Ind Fermentat, Key Lab Fermentat Engn, Hubei Key Lab Ind Microbiol,Minist Educ, Wuhan 430068, Peoples R China
2.Hubei Acad Agr Sci, Inst Agr Prod Proc & Nucl Agr Technol, Wuhan 430064, Peoples R China
关键词： Strawberry; Ultrahigh pressure; Ultrasound; Aroma; Taste
期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.056； 五年影响因子：6.295 ）
ISSN： 0023-6438
年卷期： 2022 年 160 卷
页码：
收录情况： SCI
摘要： The influences of ultra-high pressure (UHP), ultrasound (US) and their combination (UHP-US) assisted vacuum freeze drying on volatile and taste compounds of strawberry slices were analyzed by GC-MS, HS-GC-IMS, HPLC, E-tongue as well as sensory analysis. Three pretreatments of vacuum-freeze dried strawberry slices could increase the concentrations of characteristic volatile compounds (hexanoates and 2,5-dimethyl-4-methoxy-3(2H)-furanone), especially UHP-US (P < 0.05) sample, the increase of compounds associated with floral, fruity and sweet notes. Meanwhile, these pretreatments would ameliorate the taste of dried strawberry slices, individual sugars (glucose and fructose) increased, while the organic acids (malic acid and citric acid) contents decreased, which was consistent with the result of E-tongue. On the other hand, the taste of US sample was better than other samples, the glucose and fructose content (sweetness) of US sample increased by 19.42%, 23.51%, respectively, whereas the malic acid content (sourness) was decreased for 5.03%. All in all, US pretreatment would help to better improve the critical flavors for vacuum-freeze dried strawberry slices.
- 相关文献
作者其他论文 更多>>
-
Mathematical modeling of apparent specific heat capacity of channel catfish with different microwave heating time
作者：Li, Xuhai;Yang, Lifeng;Wang, Lan;Wu, Wenjing;Shi, Liu;Xiong, Guangquan;Li, Xuhai;Yang, Lifeng;Zhou, Zhi;Luo, Hongyu;Shi, Liu;Xiong, Guangquan
关键词：empirical equation; microwave processing; non-linear fitting; specific heat capacity; water molecule distribution
-
γ-Irradiation effects on the physicochemical properties and biological activities of Schizophyllum commune polysaccharides
作者：Li, Chen;Hu, Guoyuan;Li, Chen;Zhang, Qi;Yin, Chaomin;Gao, Hong;Fan, Xiuzhi;Shi, Defang;Qiu, Jianhui;Zhang, Qi;Li, Zhenshun;Gao, Hong;Chen, Sheng;Yin, Chaomin
关键词：Polysaccharides; gamma-irradiation; Physicochemical and structure properties; Antioxidant activities
-
Difference in muscle metabolism caused by metabolism disorder of rainbow trout liver exposed to ammonia stress
作者：Wu, Yiwen;Xia, Yuting;Hu, Ao;Xiong, Guangquan;Wu, Wenjin;Shi, Liu;Chen, Lang;Guo, Xiaojia;Qiao, Yu;Wang, Lan;Chen, Sheng;Chunsheng, Liu;Yin, Tao;Xia, Yuting;Hu, Ao
关键词：Oncorhynchus mykiss; Stress time; Muscle quality; Liver toxicity; Multi-omics analysis
-
Properties of modified chitosan-based films and coatings and their application in the preservation of edible mushrooms: A review
作者：Zhang, Yingqi;Shi, Defang;Zhang, Yingqi;Huang, Wen;Liu, Ying;Feng, Xi;Ibrahim, Salam A.
关键词：Modified chitosan; Film; Coating; Mushrooms preservation
-
Effects of brining, ultrasound, and ultrasound-assisted brining on quality characteristics of snakehead (Channa argus) fillets
作者：Xia, Yuting;Zhang, Wei;Shi, Gangpeng;Wang, Chao;Zhang, Yun;Xia, Yuting;Zhang, Wei;Shi, Gangpeng;Wang, Lan;Shi, Liu;Chen, Sheng;Chen, Lang;Guo, Xiaojia;Wu, Wenjin;Ding, Anzi;Xiong, Guangquan
关键词：Channa argus; Ultrasound assisted brining; Water molecule distribution; Tissue microstructure; Protein property
-
Dynamic changes of volatile compounds and small molecule compounds during curing and drying processes of Megalobrama amblycephala
作者：Liu, Dongyin;Deng, Yi;Qiu, Wenxin;Wang, Shizhe;Zhou, Mingzhu;Xiong, Guangquan;Wang, Lan;Shi, Liu;Wu, Wenjin;Yu, Qiao;Liu, Dongyin;Li, Chuan;Deng, Yi;Qiu, Wenxin;Wang, Shizhe;Zhou, Mingzhu
关键词：Curing and drying; lipid oxidation; metabolomics; volatile compounds; Wuchang fish
-
Inhibition mechanism of crude lipopeptide from Bacillus subtilis against Aeromonas veronii growth, biofilm formation, and spoilage of channel catfish flesh
作者：Li, Yali;Wangjiang, Tianqi;Shi, Liu;Chen, Sheng;Chen, Lang;Guo, Xiaojia;Wu, Wenjin;Xiong, Guangquan;Wang, Lan;Li, Yali;Sun, Zhida;Wangjiang, Tianqi
关键词：Aeromonas veronii; Bacillus subtilis; Lipopeptides; Inhibition mechanism; Spoil potential; Channel catfish
