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.
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