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Identification of the cooked off-flavor in heat-sterilized lychee (Litchi chinensis Sonn.) juice by means of molecular sensory science

文献类型： 外文期刊

作者： An, Kejing 1 ; Liu, Haocheng 1 ; Fu, Manqin 1 ; Qian, Michael C. 2 ; Yu, Yuanshan 1 ; Wu, Jijun 1 ; Xiao, Gengsheng 1 ; X 1 ;

作者机构： 1.Guangdong Acad Agr Sci, Sericulture & Agrifood Res Inst, Guangdong Key Lab Agr Prod Proc, Key Lab Funct Foods,Minist Agr, Guangzhou 510610, Guangdong, Peoples R China

2.Oregon State Univ, Dept Food Sci & Technol, Corvallis, OR 97331 USA

关键词： Lychee juice; Off-flavor; Aroma extract dilution analysis; Odor activity value; Aroma recombination

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

ISSN： 0308-8146

年卷期： 2019 年 301 卷

页码：

收录情况： SCI

摘要： The main contributors to the cooked off-flavor in heat-sterilized lychee juice (HLJ) were studied by means of molecular sensory science. The HLJ which elicited cooked cabbage/potato and onion/garlic off-flavor was compared with fresh lychee juice (FLJ) having desired sensory attributes via chemical analysis and sensory evaluation. Aroma extract dilution analysis, quantitative analysis and calculation of odor activity values (OAVs) were conducted on both FLJ and HLJ. The results showed that compared with FLJ, 15 compounds had increased OAVs in HLJ, among which, dimethyl sulfide (DMS), methional, dimethyl disulfide (DMDS), dimethyl trisulfide (DMTS) and 2,4-dithiapentane presented cooked cabbage/potato, garlic/onion and sulfurous impression. The omission experiment proved that DMS, methional, DMTS, DMDS, 3-methylbutanal and 2,4-dithiapentane had significantly negative effects on the overall aroma of HLJ. Further studies on HLJs from other varieties of lychee confirmed that DMS, methional, DMTS, DMDS and 3-methylbutanal were responsible for the cooked off-flavor of HLJ in general.

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