Zhang Yi, Tong Xiaoyang, Chen Bingjie, Wu Songheng, Wang Xiao, Zheng Qi, Jiang Fei, Qiao Yongjin
Research Center for Agricultural Products Preservation and Processing, Crop Breeding & Cultivation Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai 201403, PR China.
School of Health Science and Engineering, The University of Shanghai for Science and Technology, Shanghai 200093, PR China.
Food Chem X. 2023 Mar 20;18:100653. doi: 10.1016/j.fochx.2023.100653. eCollection 2023 Jun 30.
Citrus reticulatae pericarpium (CRP) is regarded as a valuable functional food in many countries due to its pharmacological activities and unique aroma. In this study, CRP was treated by different to accelerate aging. Headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) fingerprinting was adopted to rapidly and comprehensively evaluate the flavor compounds of CRP and to identify their dynamic changes at different storage time. Results revealed that the hesperidin content of DOL groups reduced more clearly than other groups during storage. A total of 134 volatile flavor compounds were identified. The volatile organic compounds (VOCs) showed that the lemon, sweet with the musk aroma of CRP, changed to apple, pineapple, and coffee odors during storage. The principal component analysis (PCA) and fingerprint similarity analysis (FSA) results showed that the CRP was clearly distinguished at different storage time. DOL-3 and DOS-6 differ the most from the DOW-3,6, respectively. This work provided helpful information for accelerating the aging of CRP and has great potential for industrial application.
陈皮(CRP)因其药理活性和独特香气,在许多国家被视为一种有价值的功能性食品。在本研究中,通过不同处理加速陈皮的老化。采用顶空-气相色谱-离子迁移谱(HS-GC-IMS)指纹图谱快速全面地评估陈皮的风味化合物,并确定其在不同储存时间的动态变化。结果表明,在储存期间,DOL组的橙皮苷含量比其他组下降得更明显。共鉴定出134种挥发性风味化合物。挥发性有机化合物(VOCs)显示,具有柠檬、甜香和麝香香气的陈皮在储存期间变为苹果、菠萝和咖啡气味。主成分分析(PCA)和指纹相似度分析(FSA)结果表明,不同储存时间的陈皮有明显区分。DOL-3和DOS-6分别与DOW-3,6差异最大。这项工作为加速陈皮老化提供了有用信息,具有很大的工业应用潜力。