期刊
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
卷 69, 期 47, 页码 14259-14269出版社
AMER CHEMICAL SOC
DOI: 10.1021/acs.jafc.1c05465
关键词
Ponkan mandarin juice; off-flavor; light irradiation; aroma extract dilution analysis; omission/addition experiments
资金
- National Natural Science Foundation of China [32101891]
- Public Welfare Industry of the Chinese Ministry of Agriculture [201503142-12]
- National Key Research and Development Project [2017YFD0400701-3]
- Natural Science Foundation of Chongqing [cstc2019jcyj-bshX0104]
- Fundamental Research Funds for the Central Universities of China [XDJK2020C026]
- Scientific and Technological Research Program of the Chongqing Municipal Education Commission [KJQN201801613]
Light-induced off-flavor compounds in Ponkan mandarin juice were investigated during its shelf-life using MDGC-MS/O and GC-MS/PFPD. Methional was identified as a key off-flavor compound, and light irradiation was found to accelerate the degradation of sulfur precursors and the formation of VSCs, leading to an increase in off-flavor intensity.
Light-induced off-flavor compounds in Ponkan mandarin juice were investigated during its shelf-life by headspace solid-phase microextraction multidimensional gas chromatography-mass spectrometry/olfactometry (MDGC-MS/O) and a GC-MS/pulsed flame photometric detector (GC-MS/PFPD). A total of 34 aroma-active compounds with flavor dilution (FD) factors from 2 to 128 were tentatively identified by aroma extract dilution analysis-MDGC-MS/O. Among them, a light-induced off-flavor compound with a high FD factor, methional (cooked potato), was positively identified in the Ponkan mandarin juice at the end of the shelf-life. In addition, 11 volatile sulfur compounds (VSCs), including 6 screened shelf-markers (variable identification, VID > 0.80), were identified in Ponkan mandarin juice by a sulfur detector (PFPD). Four VSCs exhibited odor activity values exceeding 1. Three VSCs (methanethiol, dimethyl trisulfide, and methional) were confirmed as key light-induced off-flavor compounds in Ponkan mandarin juice based on addition/omission experiments. Furthermore, light irradiation accelerated the degradation of sulfur precursors (methionine and MMS) and the formation of these VSCs leading to an increase in off-flavor intensity.
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