您好，欢迎访问新疆农垦科学院 机构知识库！
新疆农垦科学院机构知识库

全部

  • 全部
  • 标题
  • 学者
  • 机构
  • 关键词

Modeling alkylpyrazine formation in red jujube matrix under controlled conditions of pH and temperature

文献类型： 外文期刊

作者： Gou, Min 1 ; Chen, Qinqin 1 ; Jin, Xinwen 4 ; Liu, Gege 1 ; Fauconnier, Marie-Laure 3 ; Bi, Jinfeng 1 ;

作者机构： 1.Chinese Acad Agr Sci CAAS, Inst Food Sci & Technol, Key Lab Agroprod Proc, Minist Agr & Rural Affairs, Beijing 100193, Peoples R China

2.Chinese Acad Agr Sci, Inst Food Sci Technol Nutr & Hlth Cangzhou, Beijing, Peoples R China

3.Univ Liege, Lab Chem Nat Mol, Gembloux Agrobio Tech, Gembloux, Belgium

4.Xinjiang Acad Agr & Reclamat Sci, Inst Agroprod Proc Sci & Technol, Shihezi, Peoples R China

关键词： Maillard reaction; solid-state model; pH; red jujube matrix; alkylpyrazine formation

期刊名称：DRYING TECHNOLOGY （ 影响因子：2.7； 五年影响因子：3.4 ）

ISSN： 0737-3937

年卷期： 2025 年 43 卷 11-12 期

页码：

收录情况： SCI

摘要： Alkylpyrazines presented a pleasant "roasty" aroma and were considered as the key aroma compounds in freeze-dried red jujube. Their formation is significantly affected by temperature, pH and substrates. To understand the formation pathway of alkylpyrazines during the freeze-drying of red jujube, the solid-state models were first established. In these models, 35 mL of buffer solution (pH 5.5 and 7.8) containing glucose (5 g) and amino acids (5 g) was fully absorbed by an odorless red jujube matrix (8 g). Furthermore, the variation and correlations of volatile compounds during the heating (85 degrees C, 10 h) were detected and analyzed. The content of pyrazines at pH 7.8 was only 11.34% higher than that at pH 5.5 model. At pH 5.5 model, butane-2,3-dione, pentane-2,3-dione, pyruvic acid, isopropyl alcohol, acetone, and 2-hydroxypropionic acid were significantly correlated with 2-ethyl-3,5-dimethylpyrazine (3,5-EDMP). In the red jujube matrix, the dominant formation of 3,5-EDMP involved the generation of 2-aminopentane-3-one produced by the reaction of pentane-2,3-dione with ammonia, then condensed with aminoacetone (from Strecker degradation) to form dihydropyrazine, subsequently oxidized to 3,5-EDMP. A validation experiment was conducted under industrial freeze-dried conditions. The content of 3,5-EDMP with a "roasty" aroma was 15.3 times higher than that in the original red jujube when glucose (5 g) and L-lysine (5 g) were added. It was demonstrating that the aroma of red jujube products can be modulated by adding relevant aroma precursors.

  • 相关文献
作者其他论文 更多>>
置顶
购物车
反馈

© 京ICP备09089781号-29 主办单位：新疆农垦科学院

学术资源： 中国农业科学院 农业专业知识服务系统 农科联盟资源共建共享平台 中国农业科技文献与信息服务平台 中国农业期刊集成服务平台