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Alteration of volatile profiles in heat-sterilized cloudy muskmelon juice as affected by pectin fractions.

التفاصيل البيبلوغرافية
العنوان: Alteration of volatile profiles in heat-sterilized cloudy muskmelon juice as affected by pectin fractions.
المؤلفون: Pan X; College of Food Science and Nutritional Engineering, China Agricultural University; National Engineering Research Center for Fruit & Vegetable Processing; Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs; Beijing Key Laboratory for Food Non-thermal Processing, Beijing, China., Bi S; College of Food Science and Nutritional Engineering, China Agricultural University; National Engineering Research Center for Fruit & Vegetable Processing; Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs; Beijing Key Laboratory for Food Non-thermal Processing, Beijing, China.; College of Food and Health, Beijing Technology and Business University (BTBU), Beijing, China., Xu Y; College of Food Science and Nutritional Engineering, China Agricultural University; National Engineering Research Center for Fruit & Vegetable Processing; Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs; Beijing Key Laboratory for Food Non-thermal Processing, Beijing, China., Cai Y; College of Food Science and Nutritional Engineering, China Agricultural University; National Engineering Research Center for Fruit & Vegetable Processing; Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs; Beijing Key Laboratory for Food Non-thermal Processing, Beijing, China., Lao F; College of Food Science and Nutritional Engineering, China Agricultural University; National Engineering Research Center for Fruit & Vegetable Processing; Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs; Beijing Key Laboratory for Food Non-thermal Processing, Beijing, China., Wu J; College of Food Science and Nutritional Engineering, China Agricultural University; National Engineering Research Center for Fruit & Vegetable Processing; Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs; Beijing Key Laboratory for Food Non-thermal Processing, Beijing, China.
المصدر: Journal of the science of food and agriculture [J Sci Food Agric] 2024 Apr; Vol. 104 (6), pp. 3532-3542. Date of Electronic Publication: 2024 Feb 08.
نوع المنشور: Journal Article
اللغة: English
بيانات الدورية: Publisher: John Wiley & Sons Country of Publication: England NLM ID: 0376334 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1097-0010 (Electronic) Linking ISSN: 00225142 NLM ISO Abbreviation: J Sci Food Agric Subsets: MEDLINE
أسماء مطبوعة: Publication: <2005-> : Chichester, West Sussex : John Wiley & Sons
Original Publication: London, Society of Chemical Industry.
مواضيع طبية MeSH: Pectins*/analysis , Hot Temperature* , Carbonates*, Fruit/chemistry ; Chelating Agents
مستخلص: Background: Flavor is considered as a key quality attribute of fruit juice affecting consumer acceptance. During processing, the flavor loss of cloudy juice always occurs due to the variations of juice cloud particles. Pectin, a major component of cloud particles, plays an important role in cloud stability. In this work, we focused on the effects of variation of three pectin fractions caused by gentle centrifugation and clarification on the physicochemical properties, volatile content and sensory profile of heat-sterilized muskmelon cloudy juice.
Results: Centrifugation treatment reduced the total soluble solids and viscosity of cloudy juice and increased cloud stability. With centrifugation increased, the contents of most monosaccharides in the three pectin fractions were reduced. Most aroma-active aldehydes and alcohols, such as (2E,6Z)-nonadienal, 1-octen-3-ol and (E)-non-2-enal, after gentle centrifugation and clarification, were maintained, but most esters were decreased. The volatile compositions were highly related to the three pectin fractions. The addition of chelator-soluble pectin and sodium carbonate-soluble pectin could decrease the formation of dimethyl trisulfide and dimethyl disulfide in clarified juice, thereby improving the sensory profile.
Conclusion: The results suggested that endogenous chelator-soluble pectin and sodium carbonate-soluble pectin can be used in heat-sterilized fruit juice to improve flavor quality, with an emphasis on a significant reduction in volatile sulfur compounds. © 2023 Society of Chemical Industry.
(© 2023 Society of Chemical Industry.)
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معلومات مُعتمدة: 31972192 National Natural Science Foundation of China
فهرسة مساهمة: Keywords: clarification; correlation analysis; odor activity value; sensory profile; viscosity
المشرفين على المادة: 45P3261C7T (sodium carbonate)
89NA02M4RX (Pectins)
0 (Chelating Agents)
0 (Carbonates)
تواريخ الأحداث: Date Created: 20231225 Date Completed: 20240321 Latest Revision: 20240321
رمز التحديث: 20240321
DOI: 10.1002/jsfa.13238
PMID: 38146066
قاعدة البيانات: MEDLINE
الوصف
تدمد:1097-0010
DOI:10.1002/jsfa.13238