College of Food Science and Nutritional Engineering, China Agricultural University, Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China.
College of Food Science and Nutritional Engineering, China Agricultural University, Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China; Xinghua Industrial Research Centre for Food Science and Human Health, China Agricultural University, Xinghua 225700, Jiangsu, China.
Food Chem. 2021 Feb 15;338:128117. doi: 10.1016/j.foodchem.2020.128117. Epub 2020 Sep 17.
Sugars are critical components of fruit juice. The binding of sugars and aroma compounds may affect the release of flavor in juices. In this study, the effects of sucrose, glucose, and fructose on the release of active aroma compounds in fresh and high hydrostatic pressure-processed (HPP) Tainong mango juice were evaluated. Using gas chromatography-mass spectrometry/olfactometry and odor activity values, four volatiles were identified as active aroma compounds in fresh and HPP mango juice. Furthermore, Fourier transform infrared spectroscopy and isothermal titration calorimetry illustrated that the sugar-volatile interaction was hydrophobically-driven, with hydrogen bonding to some extent. As the concentrations of sugar were increased in the fresh juice, a significant change in the release of active volatiles occurred, while HPP juice showed stronger retention of the active volatiles. The results suggest that high hydrostatic pressure processing maintained the freshness of mango juice flavor by strengthening aroma retention within the juice matrix.
糖是果汁的重要组成部分。糖和香气化合物的结合可能会影响果汁中风味的释放。在这项研究中，评估了蔗糖、葡萄糖和果糖对新鲜和高静压处理（HPP）台农芒果汁中活性香气化合物释放的影响。使用气相色谱-质谱/嗅觉测量法和气味活性值，在新鲜和 HPP 芒果汁中鉴定出了四种挥发性物质为活性香气化合物。此外，傅里叶变换红外光谱和等温滴定量热法表明，糖-挥发性相互作用是由疏水性驱动的，在某种程度上存在氢键。随着新鲜果汁中糖浓度的增加，活性挥发物的释放发生了显著变化，而 HPP 果汁对活性挥发物的保留能力更强。结果表明，高静压处理通过在果汁基质内增强香气保留来保持芒果汁风味的新鲜度。
