葡萄糖氧化酶处理对热加工哈密瓜汁香气品质和蒸煮异味成分释放的影响。
Effect of glucose oxidase treatment on the aroma qualities and release of cooked off-odor components from heat-treated Hami melon juice.
机构信息
College of Tobacco Science, Henan Agricultural University, Zhengzhou 450002, China; College of Food Science & Nutritional Engineering, China Agricultural University, National Engineering Research Centre for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China.
College of Food Science & Nutritional Engineering, China Agricultural University, National Engineering Research Centre for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China.
出版信息
Food Chem. 2022 Mar 1;371:131166. doi: 10.1016/j.foodchem.2021.131166. Epub 2021 Sep 20.
Melon juice produces strong cooked off-odors during heat processing, leading to serious deterioration of aroma quality. In this work, the aroma quality of melon juice, the changes in GOD reaction products, and the interactions of reaction products and cooked off-odor components were analyzed by sensory evaluation, gas chromatography-mass spectrometry/olfactory, ultraperformance liquid chromatography-triple quadrupole mass spectrometry, and isothermal titration calorimetry to study the effect mechanism of glucose oxidase (GOD) on the release of cooked off-odor components from heat-treated melon juice. The results showed that GOD treatment improved the aroma quality mainly by controlling off-odor attributes and maintaining characteristic odor attributes. This was because the reaction products (hydrogen peroxide and gluconic acid) of GOD treatment inhibited the release of cooked off-odor components from heat-treated melon juice through oxidation and hydrophobic effects. Furthermore, these products reduced the loss of characteristic odor compounds by restraining Maillard, degradation, and oxidation reactions during heat processing.
瓜果汁在热加工过程中会产生强烈的蒸煮异味，导致香气质量严重恶化。在这项工作中，通过感官评价、气相色谱-质谱/嗅觉、超高效液相色谱-三重四极杆质谱和等温热滴定法分析了瓜果汁的香气质量、GOD 反应产物的变化以及反应产物与蒸煮异味成分的相互作用，研究了葡萄糖氧化酶（GOD）对热加工瓜果汁中蒸煮异味成分释放的影响机制。结果表明，GOD 处理主要通过控制异味属性和保持特征气味属性来改善香气质量。这是因为 GOD 处理的反应产物（过氧化氢和葡萄糖酸）通过氧化和疏水作用抑制了热加工瓜果汁中蒸煮异味成分的释放。此外，这些产物通过抑制美拉德、降解和热加工过程中的氧化反应，减少了特征气味化合物的损失。
Zotero 插件