Article (Scientific journals)
Identification and formation of key aroma-active compounds in red jujube as affected by different processing methods
Gou, Min; Bi, Jinfeng; Gege, Liu et al.
2024In Journal of Food Composition and Analysis, 135, p. 106694
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Keywords :
Freeze drying; Frying; Steaming; Baking; GC–MS/MS; Untargeted metabolomics
Abstract :
[en] Processing methods significantly affect the aroma characteristics of red jujube; however, few studies have explored how. Gas chromatography–tandem mass spectrometric detection, gas chromatography–olfactometry, relative odor activity value and quantitative descriptive analysis were used to investigate the aroma changes of red jujube during typical processing (freeze drying, baking, frying and steaming); furthermore, the formation of aroma-active compounds in processed red jujube was predicted based on untargeted metabolomics. After freeze drying, the total aroma content increased by 0.90 %, while it decreased by 51.59 %, 74.11 % and 78.74 % after baking, frying and steaming, respectively. In addition, ethyl esters dominated the sweet and fruity notes in freeze-dried red jujube, which were formed via combination of fatty acids metabolism, pyruvate metabolism and amino acid catabolism. (E,E)-2,4-Decadienal derived from fatty acid oxidation dominated the fatty note in fried red jujube. 2-Ethyl-3,5-dimethylpyrazine formed via the Maillard reaction dominated the roasty notes of baked red jujube.
Disciplines :
Phytobiology (plant sciences, forestry, mycology...)
Food science
Chemistry
Author, co-author :
Gou, Min;  Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)
Bi, Jinfeng;  Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)
Gege, Liu;  Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)
Fauconnier, Marie-Laure  ;  Université de Liège - ULiège > Département GxABT > Chemistry for Sustainable Food and Environmental Systems (CSFES)
Chen, Qinqin;  Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)
Language :
English
Title :
Identification and formation of key aroma-active compounds in red jujube as affected by different processing methods
Publication date :
November 2024
Journal title :
Journal of Food Composition and Analysis
ISSN :
0889-1575
eISSN :
1096-0481
Publisher :
Elsevier, Atlanta, United States - California
Volume :
135
Pages :
106694
Peer reviewed :
Peer Reviewed verified by ORBi
Funding number :
2022YFD1600403
Funding text :
This study was supported financially by the National Key R&D Program of China (2022YFD1600403).
Available on ORBi :
since 04 September 2024

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