河南省农业科学院机构知识库

Sensory properties of rehydrated Toona sinensis shoots after dehydrated by different drying methods and association with gamma-glutamyl transferase reaction

收藏
分享
全文链接

文献类型：外文期刊

作者： Wang, Zhaogai ¹ ; Zhao, Lili ¹ ; Jiang, Pengfei ¹ ; Shi, Guanying ¹ ; Zhang, Le ¹ ; Zhu, Wenkui ² ; Xu, Zhimin ³ ;

作者机构： 1.Henan Acad Agr Sci, Agr Prod Proc Ctr, Zhengzhou, Peoples R China

2.Zhengzhou Tobacco Res Inst, Zhengzhou, Peoples R China

3.Louisiana State Univ, Sch Nutr & Food Sci, Baton Rouge, LA 70803 USA

关键词： Toona sinensis; Sulfur-containing; Gamma-glutamyl transferase; Alliinase; Drying

期刊名称：FOOD CHEMISTRY （影响因子：8.8；五年影响因子：8.6 ）

ISSN： 0308-8146

年卷期： 2024 年 448 卷

页码：

收录情况： SCI

摘要： Sulfur-containing compounds are responsible for the aroma of Toona sinensis shoot (TS). In this study, vacuumfreeze-drying (VFD), microwave-drying (MD), and hot -air -drying at 100 and 40 degrees C (HAD100 and HAD40, respectively), were applied to dehydrate perishable TS for preservation. VFD-TS retained most aroma of fresh/ raw TS after rehydration. The content of sulfur-containing compounds reached to 118.00 mu g/g with leading by methyl thiirane, ( E,E )/( E,Z )/( Z,Z )-bis-(1-propenyl) disulfides, and ( Z )/( E )-2-mercapto-3,4-dimethyl-2,3-dihy- drothiophenes accounting for 86.33 %. They were undetected in the rehydrated MD-TS and HAD100-TS, as the indigenous enzymes in TS were deactivated under their dehydration conditions. Interestingly, the sulfurcontaining compounds was restored by 77.47 % after the TS was treated by gamma-glutamyl transferase (GGT). Thus, the release of sulfur-containing compounds from TS could depend on GGT reaction. It was different from alliaceous vegetables relying on alliinase reaction. The results revealed the aroma formation in TS and provided an approach to enhance the aroma of TS dried by different methods.

相关文献

作者其他论文更多>>

Optimization of fermentation conditions for producing γ- glutamyl transpeptidase by Bacillus licheniformis and enzymatic synthesis of characteristic volatile sulfur-containing compounds in Toona sinensis

作者：Gao, Wenyu;Zhang, Lihua;Zong, Wei;Shi, Guanying;Wang, Zhaogai

关键词：gamma-Glutamyl transpeptidase; Bacillus licheniformis; Toona sinensis; Volatile sulfur compounds
Key enzymes, physicochemical properties and volatile compounds in garlic (Allium sativum L.) cloves at different storage temperatures

作者：Wang, Bingjie;Zhang, Lihua;Zong, Wei;Jiang, Pengfei;Wang, Zhaogai

关键词：Garlic cloves; Storage temperature; Key enzymes; Physicochemical properties; Volatile compounds
Mechanism of sweetening effect of 2-methylbutyric acid and other 9 acids from sweet orange investigated by sensory evaluation, electronic tongue, and molecular simulation

作者：Xiao, Zuobing;Shen, Bingjian;Niu, Yunwei;Zhu, Jiancai;Yu, Yamin;Zhou, Rujun;Zhang, Jing;Xiao, Zuobing;She, Yuanbin;Wang, Zhaogai

关键词：Sour aroma compounds; Sweetening effect; Electronic tongue; Molecular docking and molecular dynamics
Reviewing the Mechanisms of the Interaction of Characteristic Aroma Compounds of Longjing Tea with S-curve, Molecular Docking, and Molecular Dynamics Simulation: With a Focus on (+)-(1R,2S)-Methyl Epijasmonate and β-Ionone as Examples

作者：Zhu, Jiancai;Liu, Xiaojie;Shen, Tianyin;Yang, Enqing;Niu, Yunwei;Xiao, Zuobing;Sun, Zhenchun;Wang, Zhaogai;Xiao, Zuobing;Xiao, Zuobing

关键词：longjing tea; S-curve; moleculardocking; molecular dynamics simulation; interactions
Elucidation of the sweetening mechanism of sweet orange fruit aroma compounds on sucrose solution using sensory evaluation, electronic tongue, molecular docking, and molecular dynamics simulation

作者：Xiao, ZuoBing;Gao, JiaWen;Niu, YunWei;Zhou, Rujuan;Zhang, Jing;Zhu, JianCai;Xiao, ZuoBing;Xiao, ZuoBing;Wang, Zhaogai

关键词：Sweetness enhancement; Fruity aroma compound; Electronic tongue; Molecular docking; Molecular dynamics
Purification and Characterization of γ-Glutamyl Transpeptidase from Toona sinensisand Its Function on Formation of Sulfur-Containing Volatiles

作者：Shi, Guanying;Xiao, Zuobing;Zhang, Le;Jiang, Pengfei;Zhao, Lili;Wang, Zhaogai;Gao, Wenyu;Xiao, Zuobing;Wang, Zhaogai;Xu, Zhimin

关键词：sulfur-containing; gamma-glutamyl transpeptidase; Toona sinensis; sensory; volatiles
Effect and mechanism of green and aldehyde aroma compounds from sweet orange on sucrose sweetness perception

作者：Xiao, Zuobing;Wang, Houwang;Niu, Yunwei;Zhu, Jiancai;Yu, Yamin;Zhou, Rujun;Zhang, Jing;Xiao, Zuobing;She, Yuanbin;Xiao, Zuobing;Wang, Zhaogai

关键词：Green aroma; Aldehyde aroma; Aroma and taste; Electronic tongue; Molecular simulation

Sensory properties of rehydrated Toona sinensis shoots after dehydrated by different drying methods and association with gamma-glutamyl transferase reaction

作者其他论文 更多>>

Optimization of fermentation conditions for producing γ- glutamyl transpeptidase by Bacillus licheniformis and enzymatic synthesis of characteristic volatile sulfur-containing compounds in Toona sinensis

Key enzymes, physicochemical properties and volatile compounds in garlic (Allium sativum L.) cloves at different storage temperatures

Mechanism of sweetening effect of 2-methylbutyric acid and other 9 acids from sweet orange investigated by sensory evaluation, electronic tongue, and molecular simulation

Reviewing the Mechanisms of the Interaction of Characteristic Aroma Compounds of Longjing Tea with S-curve, Molecular Docking, and Molecular Dynamics Simulation: With a Focus on (+)-(1R,2S)-Methyl Epijasmonate and β-Ionone as Examples

Elucidation of the sweetening mechanism of sweet orange fruit aroma compounds on sucrose solution using sensory evaluation, electronic tongue, molecular docking, and molecular dynamics simulation

Purification and Characterization of γ-Glutamyl Transpeptidase from Toona sinensisand Its Function on Formation of Sulfur-Containing Volatiles

Effect and mechanism of green and aldehyde aroma compounds from sweet orange on sucrose sweetness perception

意 见 箱

作者其他论文更多>>

意见箱