文献类型： 外文期刊
作者： Ma, Di 1 ; Zhao, Huiyu 2 ; Liu, Zhenzhen 2 ; Liu, Mingqi 1 ; Qi, Peipei 2 ; Di, Shanshan 2 ; Zhang, Suling 2 ; Wang, Xinquan 1 ;
作者机构： 1.China Jiliang Univ, Coll Life Sci, Key Lab Specialty Agriprod Qual & Hazard Controll, Hangzhou 310018, Peoples R China
2.Zhejiang Acad Agr Sci, Inst Agro Prod Safety & Nutr, State Key Lab Managing Biot & Chem Threats Qual &, Key Lab Detect Pesticide Residues & Control Zheji, Hangzhou 310021, Peoples R China
关键词： Mulberry; Flavor; Aroma; Analytical methods; Affecting factors; Preharvest; Postharvest; Formation pathways
期刊名称：JOURNAL OF FOOD COMPOSITION AND ANALYSIS （ 影响因子：4.3； 五年影响因子：4.6 ）
ISSN： 0889-1575
年卷期： 2023 年 124 卷
页码：
收录情况： SCI
摘要： The consumption of mulberries (Morus spp.) as functional foods has been on the rise due to their wholesome properties, delicate taste, and unique flavor. The volatile flavor is an important characteristic, which has a significant impact on consumer acceptance. However, mulberries are not tolerant to storage, and their flavor is easily affected by postharvest factors. Therefore, maintaining and regulating them is a challenging issue in the industry. In this review, we reported aroma compounds, analytical methods, and affecting factors for mulberry volatile flavor, taking into account both preharvest and postharvest factors. Specifically, the formation pathways, odor description, and threshold of key aroma was described in detail. Overall, fatty acids and amino acids are the main sources of the aroma compounds in mulberry. Aldehydes and esters are the most important components that contribute to the overall characteristics. Sulfur compounds also make significant contributions to the aroma quality. High hydrostatic pressure, fermentation, enzymatic treatment, and ethanol vapor releasing sachet can improve the activity of lipoxygenases or alcohol acyltransferases and acetyl-coenzyme A, increasing the content of aldehydes or esters and enhancing the attributes related to "green" or "fruit".
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