Insights into the mechanisms and regulatory strategies for aroma profiles and browning phenomena in banana puree processing
文献类型： 外文期刊
作者： Chen, Di 1 ; Zhang, Qianhui 1 ; Zhang, Qun 1 ; Dong, Wenjiang 3 ; Tan, Lehe 1 ; Lv, Daizhu 1 ; Xu, Zhi 1 ;
作者机构： 1.Chinese Acad Trop Agr Sci, Hainan Prov Key Lab Qual & Safety Trop Fruits & Ve, Key Lab Trop Fruits & Vegetables Qual & Safety Sta, Anal & Test Ctr,Minist Agr & Rural Affairs,Key Lab, Haikou 571101, Hainan, Peoples R China
2.Hainan Univ, Sch Food Sci & Engn, Haikou 570228, Peoples R China
3.Chinese Acad Trop Agr Sci CATAS, Spice & Beverage Res Inst, Wanning 571533, Peoples R China
关键词： Cavendish banana; Pisang Awak banana; Banana puree; Aroma; Browning
期刊名称：FOOD CHEMISTRY （ 影响因子：9.8； 五年影响因子：9.7 ）
ISSN： 0308-8146
年卷期： 2025 年 479 卷
页码：
收录情况： SCI
摘要： Banana puree, which serves as a vital intermediate raw material in the production of banana-based products, is prone to browning and aroma loss during the processing stage. This study focuses on elucidating the patterns of browning and aroma loss and investigating the mechanisms behind these phenomena, using Cavendish banana and Pisang Awak banana as subjects. The results showed that Cavendish banana exhibited superior processing suitability in terms of flavor. Through untargeted metabolomics analysis, it was found that the homogenization process affects aroma synthesis and browning pathways, particularly alpha-linolenic acid metabolism. Targeted metabolomics analysis further identified that the synergistic effect of multiple phenolic substances plays a crucial role in banana browning. Additionally, research indicated that adding 0.5 % cinnamic acid could effectively delay the browning of banana puree and enhance overall flavor quality by inhibiting lipoxygenase activity. This study offers a theoretical foundation for addressing bottleneck issues in the banana processing industry.
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