期刊
FOOD CHEMISTRY
卷 338, 期 -, 页码 -出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2020.128117
关键词
High hydrostatic pressure; GC-MS; Isothermal titration calorimetry; Aroma retention
资金
- State Key Research and Development Plan, China [2017YFD0400104]
- Open Fund of Xinghua Industrial Research Centre for Food Science and Human Health, China [201907]
This study examined the impact of sugars on the release of active aroma compounds in fresh and high hydrostatic pressure-processed Tainong mango juice and found that HPP processing can help maintain the freshness of mango juice flavor by enhancing aroma retention within the juice matrix.
Sugars are critical components of fruit juice. The binding of sugars and aroma compounds may affect the release of flavor in juices. In this study, the effects of sucrose, glucose, and fructose on the release of active aroma compounds in fresh and high hydrostatic pressure-processed (HPP) Tainong mango juice were evaluated. Using gas chromatography-mass spectrometry/olfactometry and odor activity values, four volatiles were identified as active aroma compounds in fresh and HPP mango juice. Furthermore, Fourier transform infrared spectroscopy and isothermal titration calorimetry illustrated that the sugar-volatile interaction was hydrophobically-driven, with hydrogen bonding to some extent. As the concentrations of sugar were increased in the fresh juice, a significant change in the release of active volatiles occurred, while HPP juice showed stronger retention of the active volatiles. The results suggest that high hydrostatic pressure processing maintained the freshness of mango juice flavor by strengthening aroma retention within the juice matrix.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据