Chemometrics characterization of volatile changes in processed bayberry juice versus intact fruit during storage by headspace solid‐phase micro‐extraction combined with GC–MS

Fang, Haitian; Chen, Jianle; Tian, Yuan; Liu, Yuxuan; Li, Hehe; Cheng, Huan

doi:10.1111/jfpp.14444

Cited by 13 publications

(5 citation statements)

References 22 publications

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“…Besides, in a study related to strawberry guava fruit, the hexanoic acid was specified to have an acrid acid (astringent) taste (Pino et al, 2001). And, indifferent a few studies on juices like bayberry, papaya, peach juices, the hexanoic acid was reported to be off-flavor for juice (Fang et al, 2020). Another important compound, benzaldehyde also has a bitter almond, burnt sugar, fruity, and cherry flavor (Pino et al, 2001), and it is not off-flavor.…”

Section: Ta B L Ementioning

confidence: 99%

Volatile aroma compounds and bioactive compounds of hawthorn vinegar produced from hawthorn fruit ( Crataegus tanacetifolia (lam.) pers.)

Özdemir

Filiz

et al. 2021

Journal of Food Biochemistry

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This study was aimed to produce of hawthorn vinegar to increase the usage area and consumability of the hawthorn fruit and benefit from its functional properties, and to reveal some bioactive compounds, occurred during vinegar production, the functional properties and the volatile compounds (VC). The results showed that the gallic acid was a prominent phenolic substance in both wine and vinegar, followed by the chlorogenic acid. The prominent VACs of the hawthorn vinegar were acetic acid, phenylacetic acid, acetoin, then, respectively, pentanoic acid, benzoic acid, (E)isoeugenol, 2-cyclohexenone, propanoic acid, chavicol, and diethyl succinate. Within this study, hawthorn vinegar was produced as a new product that had a favorable volatile aroma compound profile and phenolic compounds with high bioactivity.Hawthorn vinegar that shown as an alternative way for the use of hawthorn fruit, its of whose functional and aromatic aspect was first revealed in detail.

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Section: Ta B L Ementioning

confidence: 99%

Volatile aroma compounds and bioactive compounds of hawthorn vinegar produced from hawthorn fruit ( Crataegus tanacetifolia (lam.) pers.)

Özdemir

Filiz

et al. 2021

Journal of Food Biochemistry

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“…Non-volatile compounds such as organic acids contribute to the taste, while volatile compounds confer the aroma. Gas chromatography–mass spectrometry (GC–MS) is a standard method for detecting and quantifying volatile compounds in the food industry ( Fang et al, 2020 ). Many studies have demonstrated the application of GC–MS in the analysis of plant-based fermentation products.…”

Section: Introductionmentioning

confidence: 99%

Aroma profiles of sweet cherry juice fermented by different lactic acid bacteria determined through integrated analysis of electronic nose and gas chromatography–ion mobility spectrometry

et al. 2023

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Sweet cherries are popular among consumers, with a recent explosion in sweet cherry production in China. However, the fragility of these fruits poses a challenge for expanding production and transport. With the aim of expanding the product categories of sweet cherries that can bypass these challenges, in this study, we prepared sweet cherry juice fermented by three different lactic acid bacteria (LAB; Lactobacillus acidophilus, Lactobacillus plantarum, and Lactobacillus rhamnosus GG), and evaluated the growth, physiochemical, and aroma characteristics. All three strains exhibited excellent growth potential in the sweet cherry juice; however, Lactobacillus acidophilus and Lactobacillus plantarum demonstrated more robust acid production capacity and higher microbial viability than Lactobacillus rhamnosus GG. Lactic acid was the primary fermentation product, and malic acid was significantly metabolized by LAB, indicating a transition in microbial metabolism from using carbohydrates to organic acids. The aroma profile was identified through integrated analysis of electronic nose (E-nose) and headspace gas chromatography–ion mobility spectrometry (HS-GC–IMS) data. A total of 50 volatile compounds characterized the aromatic profiles of the fermented juices by HS-GC–IMS. The flavor of sweet cherry juice changed after LAB fermentation and the fruity odor decreased overall. Lactobacillus acidophilus and Lactobacillus plantarum significantly increased 2-heptanone, ethyl acetate, and acetone contents, bringing about a creamy and rummy-like favor, whereas Lactobacillus rhamnosus GG significantly increased 2-heptanone, 3-hydroxybutan-2-one, and 2-pentanone contents, generating cheesy and buttery-like odors. Principal component analysis of GC–IMS data and linear discriminant analysis of E-nose results could effectively differentiate non-fermented sweet cherry juice and the sweet cherry juice separately inoculated with different LAB strains. Furthermore, there was a high correlation between the E-nose and GC–IMS results, providing a theoretical basis to identify different sweet cherry juice formulations and appropriate starter culture selection for fermentation. This study enables more extensive utilization of sweet cherry in the food industry and helps to improve the flavor of sweet cherry products.

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“…The high content of aldehydes and terpenes is one of the most important characteristics of the volatile components in bayberry. Specially, β-caryophyllene has been identified as the most dominant terpene compound and the key flavor component of bayberry in previous studies [ 1 , 16 , 18 , 19 ]. Our results show that β-caryophyllene was the most abundant volatile compound in IBW and was 3.73 times more abundant in IBW than in FBW.…”

Section: Resultsmentioning

confidence: 99%

Comparing the Volatile and Soluble Profiles of Fermented and Integrated Chinese Bayberry Wine with HS-SPME GC–MS and UHPLC Q-TOF

Miao

Sun

et al. 2023

Foods

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To evaluate the flavor characteristics of Chinese bayberry alcoholic beverages, fermented bayberry wine (FBW) and integrated bayberry wine (IBW) were investigated for their volatile and soluble profiles using HS-SPME GC–MS and UHPLC Q-TOF and were analyzed with multidimensional statistical analysis, including PCA and OPLS-DA. The volatile compounds 1-pentanol, β-caryophyllene and isopentanol were only detected in IBW. β-caryophyllene, the key flavor component of bayberry, was found to be the most abundant volatile compound in IBW (25.89%) and was 3.73 times more abundant in IBW than in FBW. The levels of ethyl octanoate, ethyl nonanoate, and ethyl decanoate were also several times higher in IBW than in FBW. These compounds contributed to the strong bayberry aroma and better fruity flavor of IBW. On the other hand, high levels of ethyl acetate and octanoic acid in FBW, representing pineapple/overripe or sweat odor, were key contributors to the fermented flavor of FBW. Soluble sugars, such as sucrose, D-glucose, and D-tagatose, as well as amino acids, such as L-glutamate and L-aspartate, had much higher levels in IBW. The anthocyanin pigment cyanidin 3-glucoside, which generates red color, was also higher in IBW. On the other hand, most of the differentially expressed alcohols, acids, amino acids, purines/pyrimidines and esters were present in higher concentrations in FBW compared to IBW. This demonstrated that IBW has a much sweeter and more savory taste as well as a better color generated by more anthocyanins, while FBW presents a more acidic and drier taste as well as a complex formation of alcohols and esters. The study also prompts the need for further research on the flavor profiles of IBW and its potential application and market value.

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Chemometrics characterization of volatile changes in processed bayberry juice versus intact fruit during storage by headspace solid‐phase micro‐extraction combined with GC–MS

Cited by 13 publications

References 22 publications

Volatile aroma compounds and bioactive compounds of hawthorn vinegar produced from hawthorn fruit ( Crataegus tanacetifolia (lam.) pers.)

Volatile aroma compounds and bioactive compounds of hawthorn vinegar produced from hawthorn fruit ( Crataegus tanacetifolia (lam.) pers.)

Aroma profiles of sweet cherry juice fermented by different lactic acid bacteria determined through integrated analysis of electronic nose and gas chromatography–ion mobility spectrometry

Comparing the Volatile and Soluble Profiles of Fermented and Integrated Chinese Bayberry Wine with HS-SPME GC–MS and UHPLC Q-TOF

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