Main flavor compounds and molecular regulation mechanisms in fruits and vegetables

Xu, Ling; Zang, Erhuan; Sun, Shuying; Li, Min-Hui

doi:10.1080/10408398.2022.2097195

Cited by 40 publications

(19 citation statements)

References 188 publications

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“…Amino acids, organic acids, and soluble sugars are regarded as important nonvolatile components in fruits that affect their flavor, taste, and nutritional value [ 43 , 44 ]. The components and content of amino acids, organic acids, and soluble sugars in lemon juice vesicles during the drying processes of IFD, CFD, and AD are shown in Table 2 .…”

Section: Resultsmentioning

confidence: 99%

Dynamic Changes in Volatile Flavor Compounds, Amino Acids, Organic Acids, and Soluble Sugars in Lemon Juice Vesicles during Freeze-Drying and Hot-Air Drying

Xie

Zhao

Liu

et al. 2022

Foods

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Lemon juice vesicles have abundant flavor components that can undergo complex changes during drying. Three drying methods, including integrated freeze-drying (IFD), conventional freeze-drying (CFD), and hot-air drying (AD), were studied to determine their effects on the dynamic changes in the flavor compounds in lemon juice vesicles. Compared with the fresh samples, the final dried samples that underwent IFD, CFD, and AD lost seven, seven, and six volatile flavor compounds and three, four, and five amino acids, respectively; the order of the loss ratios with respect to the volatile compound content was: 82.73% in CFD > 71.22% in IFD > 28.78% in AD. AD resulted in the highest total amino acid content (10.83 ± 0.20 mg/g), which was 1.39 and 5.54 mg/g higher than that of IFD and CFD, respectively; CFD resulted in the highest total organic acid content (45.94 ± 0.34 mg/g), which was 8.01 and 7.87 mg/g higher than that of IFD and AD, respectively; and AD contributed to the highest total soluble sugars (17.12 ± 0.20 mg/g), which was 1.24 and 1.49 mg/g higher than that of IFD and CFD, respectively. A correlation analysis demonstrated that most of the amino acids and the soluble sugars were closely related to the profiles of the volatile compounds in the lemon juice vesicles during drying.

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Section: Resultsmentioning

confidence: 99%

Dynamic Changes in Volatile Flavor Compounds, Amino Acids, Organic Acids, and Soluble Sugars in Lemon Juice Vesicles during Freeze-Drying and Hot-Air Drying

Xie

Zhao

Liu

et al. 2022

Foods

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“…At the same time, amino acids decrease, produce and disappear in varying degrees during drying, which may be due to Maillard reaction and oxidation of substances such as amino acids, sugars, and proteins. With the introduction of new amino acids, volatile compounds are produced, which make the dried products have better flavor and nutritional value (Xu et al, 2022). Specifically, the amino acids content of the fresh sample is 157.21 μmol/g, while the highest amino acids content of dried samples is found in the case of VFD1 (133.7 μmol/g), followed by VFD2 (122.9 μmol/g), HD1 (90.2 μmol/g), and HD2 (86.4 μmol/g).…”

Section: Resultsmentioning

confidence: 99%

Effects of different drying methods on quality and water distribution of Lycium barbarum

Zeng,

Liu,

et al. 2023

J Food Process Engineering

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Although Lycium barbarum is a valuable medicinal food, it is unfortunately not easy to store due to its high moisture content. In order to maximize the preservation of the medicinal value of L. barbarum, drying is increasingly used for its storage. Motivated by the need to better understand and improve the drying of L. barbarum, in this study, the VFD (vacuum freeze drying) and HD (hot air drying) are employed as drying processes, and the rehydration ratio, drying time, specific energy consumption, sensory characteristics, moisture ratio, energy consumption, moisture mobility, and amino acids and flavonoids content of dried L. barbarum are comprehensively analyzed. The results show that, after VFD, L. barbarum has lower hardness (71.53 ± 1.68), higher rehydration ratio (1.31 ± 0.02), larger volume, plump, round and smooth surface, and similar color to the fresh L. barbarum. At the same time, compared with the sample after HD, the moisture ratio of L. barbarum after VFD is lower (1.4 ± 0.1), and its content of free water is almost negligible (2.2%). In addition, the amino acids and flavonoids content of L. barbarum after VFD are closer to those of the fresh product (133.7 μmol/g, 5.69 mg/g). Based on the analysis of the drying effect on the physical and chemical properties of L. barbarum, we conclude that VFD is a promising processing technology. However, HD proves to greatly reduce the specific energy consumption and drying time when raising the temperature appropriately, whereas VFD could not achieve the same result by increasing the heating rate of VFD.Practical applicationsIn this paper, based on the mechanism of different drying methods, the quality of L. barbarum products after drying was compared, and the water distribution in the drying process was analyzed. It is found that using VFD technology to dry L. barbarum can improve the production efficiency of L. barbarum industry and the quality of L. barbarum products. Meanwhile, the research results can provide reference for the optimization of VFD system and the scientific formulation of process parameters.

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“…Вуглеводи, жирні кислоти й амінокислоти є природними попередниками для запашних сполук, що впливають на формування і регулювання летких ароматичних сполук для яблук, полуниць, томатів, бананів, динь [20,21]. Більшість способів біосинтезу летких ароматичних речовин є визначеними.…”

Section: механізм дії попередників аромату в рослинній сировиніunclassified

“…Більшість ароматичних сполук виникають унаслідок реакцій розпаду та внутрішньої реорганізації клітинних стінок рослин у процесі дозрівання [20]. Процеси розвитку аромату відбуваються не в період раннього формування плодів, а нестримно під час клімактеричного підйому дихання, коли обмін речовин плоду змінюється на катаболізм.…”

Section: вплив пігментів на реакції з попередниками ліпідної природиunclassified

Application of Aroma Precursors in Food Plant Raw Materials: Biotechnological Aspect

Dubova

Bezusov²,

Biloshytska

et al. 2022

Innov Biosyst Bioeng

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The article is devoted to the analysis of the main factors accompanying the use of aroma precursors, in particular, of a lipid nature, in food raw materials. The prerequisites for the impact on the precursors of aroma with the help of plant enzymes are given. The purpose of the article is to analyze the biotechnological aspect, which is based on enzymatic reactions with aroma precursors and enzymes of plant origin. Features of the mechanism of action of lipid precursors are highlighted, their diversity causing various characteristic reactions is analyzed, and possible end products of reactions with certain odors are noted. The attention is paid to the issue of the status of the naturalness of flavor precursors in food products, which varies in different countries. A scheme of factors influencing the formation of aroma from lipid precursors has been developed. The influence of pigments of carotenoid nature on the aroma is considered, namely: examples of instantaneous change of watermelon aroma to pumpkin one due to isomerization of carotenoids are given. The main factors of enzymatic formation of aroma from precursors of polyunsaturated fatty acids for their effective use by creating micromicelles are summarized. A way to overcome the barrier of interaction between lipid precursors of a hydrophobic nature and hydrophilic enzymes has been substantiated. It is proposed to accelerate enzymatic reactions under in vitro conditions and use the vacuum effect to overcome the barrier between enzymes and precursors. To explain the effect of vacuum in a system with enzymes, ideas about disjoining pressure and the reasonable expediency of its use are considered. A schematic process flow diagram for the restoration of aroma lost during the technological processing of raw materials is given; it demonstrates the factors for ensuring interfacial activation conditions for enzymes and aroma precursors.

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Main flavor compounds and molecular regulation mechanisms in fruits and vegetables

Cited by 40 publications

References 188 publications

Dynamic Changes in Volatile Flavor Compounds, Amino Acids, Organic Acids, and Soluble Sugars in Lemon Juice Vesicles during Freeze-Drying and Hot-Air Drying

Dynamic Changes in Volatile Flavor Compounds, Amino Acids, Organic Acids, and Soluble Sugars in Lemon Juice Vesicles during Freeze-Drying and Hot-Air Drying

Effects of different drying methods on quality and water distribution of Lycium barbarum

Application of Aroma Precursors in Food Plant Raw Materials: Biotechnological Aspect

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