Effects of low-temperature plasma, microwave an d 60Co γ-irradiation treatments on the flavor characteristics of lychee whole fruit powder
文献类型： 外文期刊
作者： Li, Jun 1 ; Liu, Dongjie 2 ; Zhang, Tong 2 ; Wang, Feng 2 ; Brennan, Charles 3 ; Xiao, Gengsheng 2 ; Ma, Lukai 2 ;
作者机构： 1.Guangdong Acad Agr Sci, Sericultural & Agrifood Res Inst, Key Lab Funct Foods, Guangdong Key Lab Agr Prod Proc,Minist Agr & Rural, Guangzhou 510610, Peoples R China
2.Zhongkai Univ Agr & Engn, Coll Light Ind & Food, Key Lab Green Proc & Intelligent Mfg Lingnan Speci, Minist & Rural Affairs, Guangzhou 510225, Peoples R China
3.RMIT Univ, Sch Sci, Melbourne, Australia
关键词： Lychee whole fruit powder; Physcial field technologies; Flavor
期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.6； 五年影响因子：6.9 ）
ISSN： 0023-6438
年卷期： 2024 年 209 卷
页码：
收录情况： SCI
摘要： Powdering whole lychee fruit is one of the most effective methods for improving the comprehensive utilization rate of lychees. In this study, lychee whole fruit powder (LWFP) was prepared and treated with low-temperature plasma, microwave, and Co-60 gamma-irradiation treatments to enhance its quality. Volatile organic compounds (VOCs) were analyzed using Headspace Solid Phase Micro-extraction Gas Chromatography-mass Spectrometry (HS-SPME-GC-MS), Headspace Gas Chromatography Ion Mobility Spectrometry (HS-GC-IMS), and electronic nose (E-nose) techniques. Electronic tongue (E-tongue) analysis revealed that both sweetness and bitterness were significant taste indicators of LWFP. GC-MS analysis revealed that the predominant volatile compounds in LWFP were terpenoids and alcohols, specifically nerol, geraniol, alpha-pinene, hexylbenzene, alpha-caryophyllene, caryophyllene oxide, and isoamylenol. GC-IMS identified small-molecule aldehydes such as 2-methyl propanal, hexanal, propanal, and 2-methylbutanal as significant contributors to the aroma profile. Moreover, key aromatic contributors include dimethyl sulfide, 1-penten-3-one, and acetic acid. Notably, microwave treatment exerted the most significant effect on the aroma profile of lychee. In contrast, low-temperature plasma and irradiation treatments exhibited similar and consistent changes. Specifically, microwave treatment primarily increased the concentration of larger terpenoid molecules such as nerol, 1-phenylhexane, and caryophyllene oxide, whereas low-temperature plasma and irradiation had a greater impact on smaller aldehyde molecules such as hexanal and 2-methylbutanal. All treatments enriched the sweet fruity, brilliant woody, and cabbage scents of LWFP.
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