Effect of high hydrostatic pressure on aroma components, amino acids, and fatty acids of Hami melon (Cucumis melo L. var. reticulatus naud.) juice

Abstract

The changes and relationships between the volatile compounds and fatty acids, and between volatile compounds and free amino acids were analyzed after they were handled by 400 and 500 MPa (45°C/10 min) high hydrostatic pressure (HHP). The volatile components of 31, 30, and 32 were detected in the untreated, 400, and 500 MPa samples, respectively. Unlike the ketones and acids, the three contents, including ester (59.59%–71.34%), alcohol (5.95%–7.56%), and aldehyde (0.36%–1.25%), were greatly changed. While HHP treatment exerted a few effects on the contents of 12 kinds of fatty acids. With the increase in pressure, the contents of palmitic acid, linolenic acid, and α‐linolenic acid were remarkably reduced. The correlations between flavor compounds and amino acids, and between flavor compounds and fatty acids were studied by Pearson's correlation analysis and visualized with using the corrplot package in R software. The analysis showed that the amino acids were positively correlated with (E)‐6‐nonenal, (2E,6Z)‐nona‐2,6‐dienal and (Z)‐6‐nonen‐1‐ol, while they were negatively correlated with nonanal, (Z)‐3‐hexen‐1‐ol and ethyl caproate. Besides, the fatty acids were positively correlated with the esters of 2,3‐butanediol diacetate and 2‐methyl propyl acetate, while they were negatively correlated with (E)‐2‐octenal and (Z)‐6‐nonen‐1‐ol.

Identification and analysis of key genes associated with acute myocardial infarction by integrated bioinformatics methods

“…[ 21 , 22 ] In addition, to get a better understanding of DEGs, correlation analysis was applied using Pearson's correlation and the visualized by adopting “corrplot” R package. [ 23 , 24 ]…”

Biodata Mining of Differentially Expressed Genes between Acute Myocardial Infarction and Unstable Angina Based on Integrated Bioinformatics

“…The differences in hub gene expression between AMI and UA were shown using the boxplot tool in ImageGP ( http://www.ehbio.com/ImageGP/ ). In addition, in order to better understand the key DEGs, the Pearson correlation coefficient was used for correlation analysis, and the “Corrplot” package in R software was used for visualization [ 29 , 30 ].…”

Induced Changes in Aroma Compounds of Foods Treated with High Hydrostatic Pressure: A Review

“…Esters are acid-derived compounds in which at least one of the structure’s hydroxyl (“OH”) groups is substituted by an “O-R” group, where R symbolizes a carbon-containing substituent. Esters are fundamental to the aroma of most fruits, comprising the major proportion of the volatile compounds in, for example, melons, apples, pineapple, and strawberries [ 33 , 34 , 35 , 36 ]. Ethyl esters are major components of fruit aroma, particularly of ripe fruit, where ethanol production boosts their formation [ 14 ].…”

“…Ethyl esters are major components of fruit aroma, particularly of ripe fruit, where ethanol production boosts their formation [ 14 ]. Some species of esters can be quite characteristic of specific fruits: ethyl 2-methylbutanoate is characteristic of pear or pear drops [ 37 ], both methyl and ethyl hexanoate are typically found in pineapple [ 35 ], cis-3-hexenyl butanoate imparts the green leafy aroma of the parent alcohol [ 14 ], and C 9 esters are important components of melon aroma [ 33 ].…”

“…Out of the four ester species originally presented in mulberry juice, two were only found in HHP and thermal treated samples and not in control samples, octyl formate and γ-nonanolactone; γ-unsecalactone was not found in any of the HHP-treated samples; and the remaining ester, butyl acetate, had a significantly reduced concentration when compared to control samples [ 83 ]. For Hami melon, pressure treatments caused the disappearance of six esters [ 33 ]. When compared to the control, ethyl 2-methylbutanoate, 2,3-butanediol diacetate, ethyl acetate, and propyl acetate were all increased significantly by HHP treatments; no overt difference was noticed between the concentrations at 400 and 500 MPa processing conditions.…”