Influence of Processing Conditions on the Flavor Profiles of Mulberry (Morus alba Linn) Fruits Using Instrumental Flavor Analysis and Descriptive Sensory Analysis

Abstract

The purpose of this study was to identify the influence of drying method on flavor profiles of mulberry fruit using purge and trap (P&T) flavor extraction followed by gas chromatography–mass spectrometry (GC-MS) and descriptive sensory analysis using a highly trained sensory panel. Mulberry fruit samples were prepared at different temperatures (−20, 0, 50, and 60 °C). The results showed that more diverse volatile compound profiles were produced overall and had increased levels of benzaldehyde, nonanal, and 3,3-dimethylhexane in Sample 3 and 4, which were dried at higher temperature (50 °C and 60 °C). The mulberry fruit samples that received heat treatment had higher grape juice, raisin, and sour aromatics, while samples that did not received heat treatment were characterized as having cucumber, green/grassy, and sweet aromatics.

Fruit quality and volatile constituents of a new very early-ripening pummelo (Citrus maxima) cultivar ‘Liuyuezao’

“…Monoterpenes gradually decreased while alcohols, esters and aldehydes increased during fruit ripening ( Hijaz et al., 2020 ), which may explain the relatively high levels of monoterpenes in pulp samples from a new very early-season pummelo cultivar. 2-methylheptane and 4-methyloctane were exclusively detected in LYZ pulp ( Figure 4B and Table 3 ), where 2-methylheptane was one of the major oil components of Amomum Subulatum fruits ( Agnihotri et al., 2012 ), and 4-methyloctane was identified as one of the main volatile constitutes in mulberry ( Morus alba ) ( Hwang and Kim, 2020 ) and black rice ( Oryza sativa ) during storage ( Choi et al., 2019 ). Hexanal (3.51-8.51), described as green and grassy odor, was the most abundant volatile compound in pummelo pulp samples ( Table 3 ), which was consistent with the results of ‘Huangjin’, ‘Sanhong’ and ‘Dongshizao’ ( Zhu et al., 2020 ).…”

“…2-methylheptane was one of the major oil components of Amomum Subulatum fruits (Agnihotri et al, 2012), and 4methyloctane was identified as one of the main volatile constitutes in mulberry (Morus alba) (Hwang and Kim, 2020) and black rice (Oryza sativa) during storage (Choi et al, 2019). Hexanal (3.51-8.51), described as green and grassy odor, was the most abundant volatile compound in pummelo pulp samples (Table 3), which was consistent with the results of 'Huangjin', 'Sanhong' and 'Dongshizao' (Zhu et al, 2020).…”

Flavour chemistry of dehydrated exotic fruits

“…However, two recent studies reported on the effectiveness of both techniques. For example, SBSE was used in the spray-dried soursop (Annona muncata; Neta et al, 2019), and distillation under reduced pressure was employed in dried mulberry (Morus alba L.; Hwang and Kim, 2020).…”

“…The drying of mulberry fruits at either 50 or 60°C was reported by Hwang and Kim (2020), which generated 30 volatile compounds. Of these, 12 volatile compounds were found in both fresh and dried fruits, respectively.…”

The Impact of White Mulberry, Green Barley, Chia Seeds, and Spirulina on Physicochemical Characteristics, Texture, and Sensory Quality of Processed Cheeses

“…Since ancient times, different varieties of mulberry have been used in Asian countries, both as food (fruit) and in medicine (fruit, bark, leaves) [19]. Mulberry (Morus alba L.) fruits are most popular in East Asian countries such as Korea, China, Japan and Thailand, but are also consumed worldwide [20]. Due to the presence of polyphenols (such as phenolic acids (up to ~30 mg/kg fw), flavanol derivatives (from 55.62 to 432.38 mg/kg fw), and anthocyanins (up to ~3000 mg/kg fw)), polysaccharides, alkaloids, flavonoids, essential amino acids, and vitamins, white mulberry fruits are well known for their health-promoting properties, including anticoagulant, antioxidant, anti-diabetic, anti-obesity, anti-inflammatory, anti-carcinogenic, prokinetic, and neuroprotective effects [12,[19][20][21][22][23].…”