Investigating the effects of thermal processing on bitter substances in atemoya ( Annona cherimola × Annona squamosa ) through sensory-guided separation.

Autor:	Luo EK; Department of Food Science and Biotechnology, National Chung Hsing University, South Dist., Taichung City 402, Taiwan., Lin CT; Department of Food Science and Biotechnology, National Chung Hsing University, South Dist., Taichung City 402, Taiwan., Chang CK; Department of Food Science and Biotechnology, National Chung Hsing University, South Dist., Taichung City 402, Taiwan., Tsao NW; Program in Specialty Crops and Metabolomics, Academy of Circle Economy, National Chung Hsing University, Nantou city 540, Taiwan., Hou CY; Department of Seafood Science, National Kaohsiung University of Science and Technology, Nanzi Dist., Kaohsiung City 81157, Taiwan., Wang SY; Program in Specialty Crops and Metabolomics, Academy of Circle Economy, National Chung Hsing University, Nantou city 540, Taiwan.; Department of Forestry, National Chung-Hsing University, Taichung City 402202, Taiwan.; Agricultural Biotechnology Research Center, Academia Sinica, Taipei City 115201, Taiwan., Chen MH; Agriculture and Food Agency, Ministry of Agriculture, No.8 Guang-hwa Rd., Nantou county 540207, Taiwan., Tsai SY; Department of Food Science and Biotechnology, National Chung Hsing University, South Dist., Taichung City 402, Taiwan., Hsieh CW; Department of Food Science and Biotechnology, National Chung Hsing University, South Dist., Taichung City 402, Taiwan.; Department of Food Science, National Ilan University, Shennong Road, Yilan City 26047, Taiwan.; Department of Medical Research, China Medical University Hospital, Taichung City 404333, Taiwan.; Advanced Plant and Food Crop Biotechnology Center, National Chung Hsing University, South Dist., Taichung City 402, Taiwan.
Jazyk:	angličtina
Zdroj:	Food chemistry: X [Food Chem X] 2024 Sep 11; Vol. 24, pp. 101817. Date of Electronic Publication: 2024 Sep 11 (Print Publication: 2024).
DOI:	10.1016/j.fochx.2024.101817
Abstrakt:	Atemoya ( Annona cherimola × Annona squamosa ) is a specialty crop in Taiwan. Thermal treatment induces bitterness, complicating seasonal production adjustments and surplus reduction. In this research, sensory-guided separation, metabolomics, and orthogonal partial least squares discrimination analysis (OPLS-DA) are used for identifying the bitterness in atemoya which originates from catechins, epicatechin trimers, and proanthocyanidins. Different thermal treatments (65 °C, 75 °C, and 85 °C) revealed that the glucose and fructose contents in atemoya significantly decreased, while total phenols, flavonoids, and tannins significantly increased. The concentration of 5-hydroxymethylfurfural (5-HMF) increased from 23.16 ng/g in untreated samples to 400.71 ng/g (AP-65), 1208.59 ng/g (AP-75), and 2838.51 ng/g (AP-85). However, these levels are below the 5-HMF bitterness threshold of 3780 ng/g. Combining mass spectrometry analysis with sensory evaluation, OPLS-DA revealed that atemoya treated at 65 °C, 75 °C, and 85 °C exhibited significant bitterness, with the main bitter components being proanthocyanidin dimers and trimers. Competing Interests: None. (© 2024 The Authors.)
Databáze:	MEDLINE
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