数字农科院2.0

Novel insight into the evolution of volatile compounds during dynamic freeze-drying of Ziziphus jujuba cv. Huizao based on GC–MS combined with multivariate data analysis

文献类型： 外文期刊

作者： Min Gou;Qinqin Chen;Xinye Wu;Gege Liu;Marie Laure Fauconnier;Jinfeng Bi

作者机构：

关键词： Amino acids;Fatty acids;Mantel test;Network analysis;Pilot scale freeze drying

期刊名称： Food Chemistry

ISSN： 0308-8146

年卷期： 2023 年 410 卷

页码：

收录情况： SCIE（2023版） ; ; EI（2023版）

摘要： To understand the evolution of aroma in jujubes during dynamic freeze drying (FD), the relationship between aroma compounds, precursors, and related enzyme activities were analyzed. Fifty-three volatiles were identified during FD processing. After FD, the total aroma contents were increased from 11,004 to 14,603 μg/kg, ketones content was significantly decreased by 54.11 %, resulted in the loss of creamy note in freeze-dried jujube (FDJ). Through the network analysis, serine, glycine, proline, valine, cysteine, arginine, glutamic acid, lysine and leucine had the significant correlation with pyrazines, dominated the roasty note of FDJ. Linoleic acid, α-linolenic acid and oleic acid with lipoxygenase had important effects on the increase of esters (from 412 to 9,486 μg/kg), contributed fruity and sweet notes of FDJ. Besides, through the Mantel test, the influence degree of factors on the formation of FDJ aroma was ranked as temperature > enzyme activity > fatty acids > amino acids.

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