Changes and correlation analysis of volatile flavor compounds, amino acids, and soluble sugars in durian during different drying processes

Yang, Feifei; Wang, Qianju; Liu, Wuyi; Xiao, Hongwei; Hu, Jiaqi; Duan, Xiaojie; Sun, Xiyun; Liu, Chunju; Wang, Haiou

doi:10.1016/j.fochx.2024.101238

Cited by 3 publications

(1 citation statement)

References 32 publications

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“…The separation was carried out at 25 • C using an Agilent Zorbax SB-C18 column (5 µm, 4.6 mm × 250 mm). The mobile phase consisted of 20 mmol/L NaH 2 PO 4 (prepared with 0.01 mol/L of potassium dihydrogen phosphate, pH 2.60) at a flow rate of 1.00 mL/min [27]. The measurements were repeated three times for each sample and the results were averaged.…”

Section: Determination Of Free Amino Acids (Faas)mentioning

confidence: 99%

Quality Assessment of Loquat under Different Preservation Methods Based on Physicochemical Indicators, GC–MS and Intelligent Senses

Qiao,

Luo,

et al. 2024

Horticulturae

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To explore the effects of different preservation methods on the quality of loquat after fresh-keeping treatment, various preservation techniques were employed. These included natural preservation (NP), vacuum freezing preservation (VFP), vacuum at room temperature preservation (VP) and freezing preservation (FP). The quality assessment involved analyzing the effects of these preservation methods using physicochemical indexes, a colorimeter, an electronic nose (E-nose), an electronic tongue (E-tongue) and gas chromatography–mass spectrometry (GC–MS). The results showed minor differences in loquat quality under different preservation methods, with sensory scores ranging from 55 to 78 and ΔE values ranging from 11.92 to 18.59. Significant variations were observed in moisture content (ranging from 53.20 g/100 g to 87.20 g/100 g), calorie content (ranging from 42.55 Kcal/100 g to 87.30 Kcal/100 g), adhesion (ranging from 0.92 to 1.84 mJ) and hardness (ranging from 2.97 to 4.19 N) (p < 0.05). Additionally, the free amino acid content varied from 22.47 mg/g to 65.42 mg/g. GC–MS analysis identified a total of 47 volatile flavor substances in varieties of loquats, including 13 aldehydes, 9 esters, 6 ketones, 2 acids, 3 alcohols, 2 phenols, 3 pyrazines, 1 furan and 8 other substances. The relative content of aldehydes was significantly higher than that of other chemicals. The VFP and FP samples exhibited higher aldehyde content compared to the NP and VP samples. Moreover, Orthogonal Partial Least Squares-Discriminant Analysis (OPLS-DA) revealed 18 marked compounds that could differentiate between 5 loquat species. Analysis using E-nose and E-tongue indicated significant changes in the olfactory and gustatory senses of loquats following preservation. The VFP samples demonstrated the most effective preservation of loquat quality with minimal impact. This study provides some theoretical guidance for the home preservation of loquats.

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Section: Determination Of Free Amino Acids (Faas)mentioning

confidence: 99%

Quality Assessment of Loquat under Different Preservation Methods Based on Physicochemical Indicators, GC–MS and Intelligent Senses

Qiao,

Luo,

et al. 2024

Horticulturae

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Investigation of different ingredients affected the flavor changes of Yu-Shiang shredded pork by using GC-IMS and GC-MS combined with E-nose and E-tongue

Chen,

Cai,

Liu

et al. 2024

Heliyon

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Impacts of Five Different Drying Methods on Volatile Organic Compounds in Mulberry Fruits

Yin,

Xiao,

Zhang

et al. 2024

Foods

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The mulberry fruit is edible and medicinal, and it is commonly referred to as the “best health product of the 21st century”. The purpose of this study was to find out whether different drying methods affect the quality of mulberry fruits and the main nature of the volatile organic compounds (VOCs) they contain. This study used vacuum freeze-drying (VFD), vacuum drying (VD), sun drying (SD), hot-air drying (HAD), and microwave drying (MD) to treat fresh mulberry fruits. Gas-phase ion mobility spectrometry (GC-IMS) was used to detect and analyze the VOCs in mulberry fruit samples treated with the different drying methods. There were 47 VOCs detected, with aldehydes and alcohols dominating. The obtained data were subjected to principal component analysis (PCA), cluster analysis (CA), nearest neighbor fingerprint analysis, and partial least-squares regression analysis (PLS-DA). The conclusion was drawn that fresh mulberry fruits contain abundant VOCs, and mulberry fruits after VD contain many aldehydes; thus, VD promoted the synthesis of phellandrene and other compounds widely used in the preparation of cosmetics such as perfume and soap. HAD promoted the synthesis of esters commonly used in the preparation of fruit flavor and wine essence. The higher (E)-2-heptenal content with SD was conducive to the Maillard reaction. MD promoted the synthesis of heptanal and valeraldehyde with aroma characteristics such as fatty, green, fruity, grassy, and floral. According to the VIP results, VOCs (E)-2-heptenal, pentanal D, cyclohexanone, and 2-hexanone D influenced the VOCs in most of the mulberry fruit samples. The findings of this study provide an important reference for drying mulberry fruits, which, in turn, will help to ensure the safety and effectiveness of processed mulberry fruit products.

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Changes and correlation analysis of volatile flavor compounds, amino acids, and soluble sugars in durian during different drying processes

Cited by 3 publications

References 32 publications

Quality Assessment of Loquat under Different Preservation Methods Based on Physicochemical Indicators, GC–MS and Intelligent Senses

Quality Assessment of Loquat under Different Preservation Methods Based on Physicochemical Indicators, GC–MS and Intelligent Senses

Investigation of different ingredients affected the flavor changes of Yu-Shiang shredded pork by using GC-IMS and GC-MS combined with E-nose and E-tongue

Impacts of Five Different Drying Methods on Volatile Organic Compounds in Mulberry Fruits

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