Characterizing and decoding the key odor-active compounds in fresh, pasteurized, and high pressure processing sea buckthorn (Hippophae rhamnoides L.) juice.

Autor: Jia X; Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China., Ren J; Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China., Zhang Z; Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China; Ningxia Lingxi Wanxiang Health Industry Development Co., Ltd., Yinchuan, 751400, China., Zhang N; Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China., An Q; Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China., Li M; Ningxia Lingxi Wanxiang Health Industry Development Co., Ltd., Yinchuan, 751400, China., Pan S; Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China., Fan G; Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China. Electronic address: fangang@mail.hzau.edu.cn., Yang J; Technology Center, China Tobacco Henan Industrial Co., Ltd., Zhengzhou, 450000, China., Feng Y; Technology Center, China Tobacco Henan Industrial Co., Ltd., Zhengzhou, 450000, China., Yang Z; Technology Center, China Tobacco Henan Industrial Co., Ltd., Zhengzhou, 450000, China., Xu Y; Technology Center, China Tobacco Henan Industrial Co., Ltd., Zhengzhou, 450000, China.
Jazyk: angličtina
Zdroj: Talanta [Talanta] 2024 Oct 01; Vol. 278, pp. 126416. Date of Electronic Publication: 2024 Jun 11.
DOI: 10.1016/j.talanta.2024.126416
Abstrakt: The non-thermal and thermal effects on aroma of sea buckthorn juice have rarely been investigated. In this study, 57 odor compounds were identified in fresh sea buckthorn juice (FSBJ), high pressure processing sea buckthorn juice (HSBJ), and pasteurized sea buckthorn juice (PSBJ), including 29 esters, 8 aldehydes, 1 ketone, 5 alcohols, 5 acids, 6 terpenoids, and 3 others. Ethyl 2-methylbutanoate, ethyl 3-methylbutanoate, ethyl hexanoate, and ethyl 2-hydroxy-3-methylbutanoate with flavor dilution factors ranging from 729 to 59,049 contributed to the fruity odors of FSBJ and HSBJ. Besides, the formation of off-odor compounds including hexanal, nonanal, furfural, 3-methylbutanoic acid, and dimethyl disulfide with odor activity values ≥ 1, imparts fatty, roasted, sweaty, and cooked odor in PSBJ. The variations of vitamin C and reducing sugar are significantly associated with changes in odor-active compounds during pasteurized processing. These findings provide new insights that high pressure processing minimizes the adverse effects of pasteurization.
Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
(Copyright © 2024 Elsevier B.V. All rights reserved.)
Databáze: MEDLINE
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