College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China; Innovation Center of Yangtze River Delta, Zhejiang University, Jiaxing 314102, China.
College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China.
Food Chem. 2023 Nov 30;427:136644. doi: 10.1016/j.foodchem.2023.136644. Epub 2023 Jun 19.
Bayberry juice is favored for its unique taste and flavor, while heat sterilization tends to reduce the aroma quality during processing, which limits its acceptability to consumers. To address this issue, we use exogenous polyphenols to regulate flavor compounds to improve the product quality. Total 13 differential key aroma-active compounds were identified between fresh bayberry juice (FBJ) and heat-sterilized bayberry juice (HBJ) using aroma extract dilution analysis (AEDA), orthogonal partial least squares-discriminant analysis (OPLS-DA) and odor activity values (OAVs). Further, eight polyphenols were added to investigate their influences on the aroma quality of HBJ respectively. The results showed that all tested polyphenols could maintain the aroma profile of HBJ closer to FBJ and improve the odor preference of HBJ, among which resveratrol and daidzein were most effective. Their aroma molecular regulatory mechanism involved enhancing the characteristic aroma of bayberry and reducing the certain off-flavored compounds produced by heat sterilization.
杨梅汁因其独特的口感和风味而受到青睐，而热杀菌在加工过程中往往会降低香气质量，从而限制了消费者的接受程度。为了解决这个问题，我们使用外源多酚来调节风味化合物，以提高产品质量。采用香气提取稀释分析（AEDA）、正交偏最小二乘判别分析（OPLS-DA）和气味活度值（OAV），共鉴定出新鲜杨梅汁（FBJ）和热杀菌杨梅汁（HBJ）之间的 13 种差异关键香气活性化合物。此外，还分别添加了 8 种多酚来研究它们对 HBJ 香气质量的影响。结果表明，所有测试的多酚都可以使 HBJ 的香气特征更接近 FBJ，并提高 HBJ 的气味偏好，其中白藜芦醇和大豆苷元的效果最为显著。它们的香气分子调控机制涉及增强杨梅的特征香气，减少热杀菌产生的某些异味化合物。
