Novel insight into the evolution of volatile compounds during dynamic freeze-drying of Ziziphus jujuba cv. Huizao based on GC-MS combined with multivariate data analysis

Gou, Min; Chen, Qinqin; Wu, Xinye; Liu, Gege; Fauconnier, Marie-Laure; Bi, Jinfeng

doi:10.1016/j.foodchem.2022.135368

Article (Scientific journals)

Novel insight into the evolution of volatile compounds during dynamic freeze-drying of Ziziphus jujuba cv. Huizao based on GC-MS combined with multivariate data analysis

Gou, Min; Chen, Qinqin; Wu, Xinye et al.

2023 • In Food Chemistry, 410, p. 135368

Peer Reviewed verified by ORBi

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https://hdl.handle.net/2268/299534

DOI
10.1016/j.foodchem.2022.135368

PubMed
36608556

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Keywords :

General Medicine; Food Science; Analytical Chemistry; Pilot scale freeze drying; Amino acids; Fatty acids; Network analysis; Mantel test

Abstract :

[en] To understand the evolution of aroma in jujubes during dynamic freeze drying (FD), the relationship between aroma compounds, precursors, and related enzyme activities were analyzed. Fifty-three volatiles were identified during FD processing. After FD, the total aroma contents were increased from 11,004 to 14,603 μg/kg, ketones content was significantly decreased by 54.11%, resulted in the loss of creamy note in freeze-dried jujube (FDJ). Through the network analysis, serine, glycine, proline, valine, cysteine, arginine, glutamic acid, lysine and leucine had the significant correlation with pyrazines, dominated the roasty note of FDJ. Linoleic acid, α-linolenic acid and oleic acid with lipoxygenase had important effects on the increase of esters (from 412 to 9,486 μg/kg), contributed fruity and sweet notes of FDJ. Besides, through the Mantel test, the influence degree of factors on the formation of FDJ aroma was ranked as temperature > enzyme activity > fatty acids > amino acids.

Disciplines :

Food science
Chemistry

Author, co-author :

Gou, Min ; Université de Liège - ULiège > TERRA Research Centre

Chen, Qinqin

Wu, Xinye ; Université de Liège - ULiège > TERRA Research Centre

Liu, Gege

Fauconnier, Marie-Laure ; Université de Liège - ULiège > TERRA Research Centre > Chimie des agro-biosystèmes

Bi, Jinfeng

Language :

English

Title :

Novel insight into the evolution of volatile compounds during dynamic freeze-drying of Ziziphus jujuba cv. Huizao based on GC-MS combined with multivariate data analysis

Publication date :

2023

Journal title :

Food Chemistry

ISSN :

0308-8146

eISSN :

1873-7072

Publisher :

Elsevier BV

Volume :

410

Pages :

135368

Peer reviewed :

Peer Reviewed verified by ORBi

Additional URL :

https://www.sciencedirect.com/science/article/pii/S0308814622033301

Funders :

Financial Fund of Agricultural Science and Technology Innovation Program, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences

Funding number :

CAAS-ASTIP- 2022-IFST

Available on ORBi :

since 31 January 2023

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